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Start by washing and cutting the broccoli into small florets. Peel and julienne the carrot. Thinly slice the chicken breasts.
Grate the ginger and mince the garlic.
Cook the Chicken:
Heat the olive oil in a large pan or wok over medium heat. Add the sliced chicken to the pan, season with a pinch of salt and pepper, and cook until it’s browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set it aside.
Stir-Fry the Veggies:
In the same pan, add a little more oil if necessary. Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant.
Add the broccoli and carrots to the pan and stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Combine the Chicken and Sauce:
Return the chicken to the pan. Add the soy sauce and oyster sauce, stirring to coat the chicken and vegetables evenly. Cook for an additional 2 minutes, allowing the sauce to heat through and the flavors to meld.
Serve:
Once everything is cooked and well-mixed, remove from heat. Serve the stir fry on its own or over cooked rice or noodles. Garnish with sesame seeds, if desired.
Serving and storage tips:
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