• 1 pound boneless skinless chicken breast cut into 1 inch pieces
• 1 tablespoon + 1 teaspoon vegetable oil
• 2 cups small broccoli florets
• 1 cup sliced mushrooms (If you don't like mushrooms you can add more broccoli instead.)
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• 1/4 cup oyster sauce
• 1/4 cup low sodium chicken broth or water
• 1 teaspoon sugar
• 2 teaspoons toasted sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• salt and pepper to taste

• Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
• Add the ginger and garlic to the pan and cook for 30 seconds more.
• Remove the vegetables from the pan; place them on a plate and cover.
• Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
• Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
• Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
• In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
• Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
• Serve immediately, with rice if desired.

Calories: 308 | Carbohydrates: 15g | Protein: 37g | Fat: 12g | Saturated Fat: 2g Cholesterol: 96mg | Sodium: 796mg | Fiber: 1g | Sugar: 6g