First, make the sauce. In a small bowl, combine oyster sauce, soy sauce, water, ground black pepper, sesame oil, and chili flakes. If you’d like to thicken the sauce, add 2 teaspoons of cornstarch (not suitable for the keto diet). Set it aside.
Chop chicken breast into bite sized pieces. Then, heat 1 tablespoon of olive oil in a large wok and cook the chicken for a couple of minutes until it gets golden brown and cooked through. Transfer the chicken to a plate and cover it.
Add another tablespoon of olive oil into the wok and add sliced red bell pepper and broccoli florets. Stir until golden, add sliced mushrooms and cook until veggies are tender. Next, add minced garlic and stir for one to two minutes.
Fold in chicken and combine. Then add the prepared sauce and stir for a couple of minutes to bold in flavors and thicken the sauce. Taste and adjust with salt if needed. For the thinner sauce, add ¼ cup more water.
Once ready, turn off the stovetop and serve in individual bowls. Garnish with sesame seeds, extra chili flakes, and lemon juice.
Notes
Tips
For this recipe to be gluten free, you’ll need a gluten free soy sauce or a gluten free tamari sauce.
Store leftovers in the fridge for up to five days. When ready to use, reheat it in a skillet or wok with a drizzle of oil. Add lemon juice to bring up flavors.
Serve this stir fry over freshly cooked cauliflower rice. Yum!