Uploaded December 2012 | Updated September 2026, 2 hours ago

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This is my take on an excellent recipe that I stole from Beth.

Her channel: youtube.com/user/CookingAndCrafting

Her video of this recipe: youtube.com/watch?v=fMW7KyivKmk

It was a wonky recipe as she found it, and she rearranged it so it made sense. I'm doing a half recipe, but with the amount of sauce from the full recipe. Twice as much sauce is a given necessity once you've tried it.

Ingredients:
1 1/2 lb Chicken thighs (I use boneless / skinless)
1 lb Broccoli
1/2 lb Mushrooms
1/2 cup Onion, chopped
1 TBS Ginger
2 Cloves Garlic
2TBS Veg oil
1 TBS Sesame oil

Sauce:
(To me, this amount should be doubled.)
1 TBS Corn starch
1 TBS Sherry (or Mirin)
1 TBS Shoyu (Soy sauce) - I'll double that
1/2 Cup Chicken broth
1 TBS Oyster sauce (this should be added to the sauce, not later in cooking)

Brown chicken in wok, add other ingredients in order of cooking times.
Add sauce last minute and cook until thickened.
I topped it with green onions and black sesame seed and served over rice.

Music by Kevin McLeod - incompetech.com
Title: Hot Swing
Licensed under Creative Commons

Cameo Ceiling Kitteh and fridge magnet thief: Rocky