Fustini's Oils and Vinegars
Ginger Chicken

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Ginger Chicken


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Ginger Chicken



  • 1 pound boneless skinless chicken breasts, 1-inch pieces
  • 1 tablespoon + 1 teaspoon Fustini's Ginger Crush olive oil
  • 2 1/2 cups small broccoli florets
  • 1 cup julienne carrots
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 1/4 cup hoisin sauce
  • 1/4 cup chicken broth
  • 2 teaspoons Fustini's Sesame oil
  • 1 teaspoon soy sauce
  • 2 teaspoons cornstarch
  • Kosher salt and fresh ground pepper to taste
  • cooked rice for serving


Adapted from dinneratthezoo.com


Step 1. 

Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and carrots to the pan. Cook for approximately 3-4 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 to keep warm.

Step 2. 

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.  Season the chicken 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 per side until golden brown and cooked through.  Add the broccoli mixture back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

Step 3. 

In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil, soy sauce and cornstarch.  Pour the sauce mixture over the chicken and vegetables and bring to a boil; cook for 1 more minute or until the sauce has just started to thicken.  Serve immediately, with rice if desired.

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