Add all the oyster sauce, soy sauce, chicken broth, sesame oil, light brown sugar, and red pepper flakes to a medium bowl. Whisk the mixture until fully combined, creating a delicious sauce that will coat the chicken and broccoli.
If you have time, place the cubed chicken in a large ziplock bag and pour the sauce over it. Seal the bag and transfer it to the fridge. Allow it to marinate for at least thirty minutes or up to overnight for enhanced flavor.
When ready to cook, heat a stir fry wok or a cast iron pan over medium-high heat. Make sure it’s hot enough to sear the chicken properly.
Once hot, add the vegetable or canola oil to the pan. Wait until it shimmers, indicating it’s the perfect temperature for frying.
Carefully add the broccoli florets to the pan. Toss them in the oil and cook for four to six minutes, or until they’re tender but still vibrant in color. Once done, transfer the cooked broccoli to a plate.
Next, add the marinated chicken along with the sauce into the skillet in a single layer. If your pan is small, you may need to cook the chicken in batches to avoid overcrowding.
Cook the chicken without stirring for one minute to allow it to get a nice sear on the bottom. After that, continue to stir and toss the chicken until it’s no longer pink and the sauce begins to glaze around it, about seven to eight minutes.
Return the cooked broccoli to the pan, mixing it in with the chicken and sauce. Stir until everything is heated through and well coated in the delicious sauce, about three minutes.
Finally, serve the dish garnished with sesame seeds and chopped green onions for an extra touch of flavor and color.
