15-Minute Chicken and Broccoli Stir-Fry

Cut the broccoli into florets. Peel the thick stem and cut into thin slices.
1 pound broccoli
Boil the broccoli florets and slices in boiling water for 4 minutes. Drain well and set aside.
In a bowl, mix the soy sauce, rice vinegar, oyster sauce, cornstarch, brown sugar, mirin and sesame oil until smooth.
2 tablespoons Japanese soy sauce, 2 tablespoons rice vinegar, 2 tablespoons oyster sauce, 1 tablespoon cornstarch, 2 tablespoons dark brown sugar, 1 tablespoon Mirin wine, 1 teaspoon sesame oil
Heat the oil in a wok over high heat.
2 tablespoons vegetable oil
Add the chopped onion and stir-fry for 3 minutes until soft and glaze.
1 onion
Add the garlic and ginger and stir-fry for 30 seconds.
4 cloves garlic, 1 inch fresh ginger
Put the chicken into the wok and cook until golden, about 2 minutes.
1 ½ pounds chicken breast
Add the cooked broccoli, water and sauce. Stir well and cook for 2 more minutes, until the sauce thickens slightly.
1 cup water
Turn off the heat. Sprinkle the spring onion on top.
1 spring onion
Serve the chicken and broccoli with the warm rice.
1 pound cooked white rice