Thai Chicken With Broccoli And Oyster Sauce - cooking recipe

Ingredients

2 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon sugar
1/2 teaspoon fresh ground pepper
1/3 cup chicken stock
8 ounces boneless skinless chicken breasts, cut into 1 1/2 inch pieces (can use thighs)
2 tablespoons vegetable oil
1 tablespoon chopped garlic
1 cup small broccoli floret

Preparation

In a small bowl, combine oyster sauce, fish sauce, sugar, pepper and chicken stock; stir well.
Heat a wok or a large deep skillet over high heat.
Add oil and swirl to coat pan.
Add garlic and toss well, until fragrant, about 15 seconds.
Add chicken and spread into a single layer.
Cook, undisturbed, until edges turn white, about 1 minute.
Toss well and cook for 30 seconds more.
Add broccoli florets and toss well.
Cook, tossing once, until bright green, for 1 minute.
Add oyster sauce mixture and toss well.
Cook, undisturbed, until chicken is cooked through and broccoli is tender-crisp.
Serve hot or warm--can serve over hot cooked rice.