1 lb. boneless, skinless chicken thighs cut into 1-inch pieces
freshly ground pepper
½ cup all-purpose flour
¼ cup sesame seeds
¼ cup canola oil, divided
½ small onion, minced
2 Tbsp minced ginger
2 garlic cloves, minced
1 Tbsp black bean paste
1/2 cup chicken broth
1 lb. broccoli, cut into 1 inch pieces
1 Tbsp oyster sauce
½ tsp sesame oil
In a large bowl, season chicken with pepper, toss with flour to coat thoroughly. Let the chicken stand for a few minutes to let the flour sticks. Toss chicken with 2 Tbsp of oil, then coat the chicken with the sesame seeds.
In a large non-stick skillet, heat 1 Tbsp of oil. Add the chicken in an even layer and cook over high heat, undisturbed, until browned, about 3 minutes. Turn chicken and brown on second side until fully cooked, about 2 minutes. Transfer the chicken to a baking sheet while you prepare the sauce.
Heat remaining oil in the skillet and stir cook the onion, ginger, garlic over a medium-high heat until fragrant, about 2 minutes. Do not let the garlic burn. Add the black bean paste and the chicken broth; increase the heat to high and boil until liquid is reduced by half, about 4 minutes.
Add the broccoli, cover and cook until bright green and crisp-tender, about 2 minutes. Stir in the oyster sauce and remove from heat. Gently stir in the chicken and the sesame oil. Serve with steamed rice or noodles.
Black bean paste, look for jars of this at the international foods section of the grocery store or purchase at any Chinese grocery store.