I can't help it, but I'm really into this stir-fry!

Chicken and broccoli stir-fry is a delightful dish that brings together the vibrant flavors of Asian cuisine with a touch of homey comfort. This dish is believed to have originated from Chinese-American culinary traditions, where the emphasis is on quick cooking and fresh ingredients. It's perfect for those busy weeknights when you crave something nutritious and satisfying yet don't want to spend hours in the kitchen. The combination of tender chicken, crisp broccoli, and a savory sauce creates a meal that's both delicious and wholesome.

This chicken and broccoli stir-fry pairs beautifully with steamed jasmine rice or fluffy quinoa, which soak up the flavorful sauce perfectly. For a more complete meal, consider serving it alongside a simple cucumber salad dressed with rice vinegar and sesame oil, or perhaps some steamed dumplings for an added touch of Asian flair.

Servings: 4

1 lb boneless, skinless chicken breast, sliced into thin strips
2 cups broccoli florets
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon sesame oil
1 teaspoon sugar
1/4 teaspoon red pepper flakes (optional)
2 green onions, sliced

1. In a small bowl, mix the soy sauce, oyster sauce, cornstarch, water, sesame oil, and sugar until smooth. Set aside.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

3. Add the chicken strips and stir-fry until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.

5. Add the broccoli florets to the skillet and stir-fry for 3-4 minutes until they are bright green and tender-crisp.

6. Return the chicken to the skillet, and pour the sauce over the chicken and broccoli. Toss everything together to coat well.

7. Cook for another 2-3 minutes, allowing the sauce to thicken and glaze the chicken and broccoli.

8. Sprinkle with red pepper flakes, if using, and garnish with sliced green onions before serving.

For a vegetarian version, substitute the chicken with firm tofu or tempeh. You can also add other vegetables like bell peppers, snap peas, or carrots for more color and nutrition. If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of Sriracha. For a gluten-free option, use tamari instead of soy sauce.