Directions

1. FOR THE CHICKEN STOCK MIXTURE: In a small bowl, whisk together chicken stock, oyster sauce, vinegar, ginger, garlic and Sriracha, if using; set aside.
2. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. In a medium bowl, combine chicken and cornstarch.
4. Heat canola oil and sesame oil in a large skillet over medium high heat.
5. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes. Stir in broccoli and CHICKEN STOCK MIXTURE until broccoli is just tender, about 3-4 minutes.
6. Serve immediately, garnished with sesame seeds.