Chicken & Broccoli Stir Fry

½ cup chicken stock

¼ cup oyster sauce

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

3 cloves garlic, minced

1 teaspoon Sriracha, optional

700 grams boneless, skinless chicken

thighs, cut into bite-size pieces

salt and pepper, to taste

2 tablespoons cornstarch

1 tablespoon canola oil

1 tablespoon sesame oil

3 cups broccoli florets

½ teaspoon toasted sesame seeds

1. In a small bowl, whisk together chicken stock, oyster sauce, vinegar, ginger, garlic and Sriracha, if using; set aside.

2. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a medium bowl, combine chicken and cornstarch.

3. Heat canola oil and sesame oil in a large skillet over medium high heat.

4. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes. Stir in broccoli and chicken stock mixture until broccoli is just tender, about 3-4 minutes.

5. Serve immediately, garnished with sesame seeds.