Recipe loosely adapted from and with thanks to Cooking Canuck Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Course: Main CourseCuisine: MediterraneanKeyword: ginger chicken Servings: 4 small servings or 2 large servings Calories: 205kcal

3 boneless skinless chicken thighs about 1 1lb, cut into 1/2" strips
1 tablespoon coconut oil or olive oil
3 " piece of fresh ginger peeled and chopped very small, about 3 tablespoons minced
2 large cloves garlic minced
3 green onions thinly sliced
1 bunch of broccoli cut into small florets, about 4 cups florets
1/4 cup water
2 tablespoons oyster sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon arrowroot or cornstarch
Optional: 1-2 cups of baby mushrooms halved as desired

3 boneless skinless chicken thighs about 1 1lb, cut into 1/2" strips 1 tablespoon coconut oil or olive oil 3 " piece of fresh ginger peeled and chopped very small, about 3 tablespoons minced 2 large cloves garlic minced 3 green onions thinly sliced 1 bunch of broccoli cut into small florets, about 4 cups florets 1/4 cup water 2 tablespoons oyster sauce 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 teaspoon sesame oil 1 tablespoon arrowroot or cornstarch

Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and arrowroot. Set aside.
In a very large skillet or wok, warm the oil over high heat. Add the chicken and cook, stirring or tossing frequently, until it is browned, about 10 minutes. Add the ginger, green onions, garlic, broccoli and mushrooms if desired. Cook, stirring or tossing constantly, until the pan is fragrant and the broccoli turns bright green, about 2-3 minutes.
Add water to the mixture and use a wooden spoon or spatula to scrape up all the browned bits. Pour in the soy sauce mixture. Cook, stirring constantly, until it thickens, about 1 minute. Serve over rice if desired. Enjoy!