Step 1

Place sliced chicken and 2 tablespoons cornstarch in a ziploc bag; seal and shake to coat.

Step 2

Heat 1 tablespoon vegetable oil in a wok or a large 12-inch skillet set over high heat.

Step 3

Add chicken to the heated oil in one single layer; season with salt and pepper and cook for about 6 to 8 minutes, or until cooked and browned on all sides. Cook chicken in batches if your skillet isn’t big enough.

Step 4

Remove chicken from the wok/skillet and set aside.

Step 5

To the same skillet add remaining oil, broccoli, pepper, and mushrooms; cook for 4 minutes, or until veggies are tender.

Step 6

Stir in garlic and cook for 20 seconds.

Step 7

Add chicken back to the skillet.

Step 8

In the meantime, in a small bowl whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, chili paste, cornstarch, and sugar.

Step 9

Pour the sauce over the chicken and veggies and bring to a simmer.

Step 10

Continue to cook for a couple minutes, or until sauce is thickened.

Step 11

Remove from heat.

Step 12

Garnish with green onions and sesame seeds.

Step 13

Serve.