Step 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.

Step 2

Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 3

In a medium bowl, combine chicken and cornstarch.

Step 4

Heat canola oil and sesame oil in a large skillet over medium high heat.

Step 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.

Step 6

Serve immediately, garnished with sesame seeds.