Prep your ingredientsPrepare marinade: water, oyster sauce, oil, and gluten free flour. Set aside.Slice the chicken breasts against the grain into quarter-inch thin slices and add to marinate for just about 10 minutes.Cut up broccoli.Then pre-mix the sauce in a measuring cup or bowl. Stir together two-thirds of a cup of chicken broth with oyster sauce, coconut aminos, a little more oil, and white pepper. Set this aside.
Quickly stir-fryHeat a 1/2 cup of oil in your wok or large skillet. Add broccoli with fresh garlic, season with salt, cover and simmer for five minutes so it's tender, but still crispy. Finish it with butter. (If you're dairy free, skip the butter.)Transfer the cooked broccoli to a large bowl and set aside.Wipe the pan and heat about 2 tablespoons of oil. Add your marinated chicken in batches. Don't crowd the pan. As your meat cooks, it will start to give off moisture. If there's not enough room, it’ll steam instead of browning. You want to get a nice sear. Keep the chicken moving by stirring with a spatula for about 3 minutes.Transfer the seared chicken to the bowl with the broccoli.Add another tablespoon of oil to the pan with garlic and a little ginger. Not too much, it's very strong. Then add the sherry to deglaze the pan scraping up the brown bits. Then add the pre-mixed sauce mixture and simmer for a 2-3 minutes as the flavors meld.Finally, make a slurry to thicken the sauce. In a small bowl, stir 2 tablespoons of gluten free flour into 2 tablespoons of water until dissolved and then stir the slurry into the sauce until it thickens.
Now toss your cooked chicken and broccoli back in with all their juices. Give it a good stir until well combined, coated with all the sauce. Add salt to taste and serve.
Slicing meat while it's partially frozen makes it easier to cut.
In this recipe, I use avocado oil. It’s very heat-stable with one of the highest smoke points making it one of the best possible oils for stir frying. You can also go with olive oil or whichever oil you prefer.
Cooked broccoli will shrink so four cups of raw broccoli will yield about three cups when cooked.
I tested several sauces before arriving at this one. Some recipes add a tablespoon of sugar. That's up to you.
You can add water if the sauce is too thick or more slurry if it's too thin.
I love this recipe. What would you add? Onions? Mushrooms? Top it with sliced scallions or toasted sesame seeds? Serve it over rice?
This recipe also works with beef.
Leftovers will keep, covered in the fridge, for up to 4-5 days. It's even better the next day and reheats well, too.