Chicken Broccoli Stir Fry
A delicious Chicken Broccoli Stir Fry featuring tender chicken and fresh broccoli coated in a savory sauce.
Equipment
- large skillet
Ingredients
Chicken
- 500 g tenderised chicken breast thinly sliced (or boneless thighs, do not tenderise)
- 1 ½ teaspoon baking soda
Sauce
- 2 tablespoon cornflour/cornstarch
- 3 tablespoon light soy sauce or all purpose soy
- 1 ½ tablespoon Chinese cooking wine or Mirin
- 3 tablespoon oyster sauce
- 2 teaspoon sesame oil toasted
- 1 dash white pepper (sub black)
Stir Fry
- 2 tablespoon oil peanut, vegetable or canola
- ½ unit onion sliced
- 2 cloves garlic finely minced
- 400 g broccoli florets broken/cut into small bite size pieces (~5 cups)
- 1 ¼ cups water
For serving
- white rice or other rice of choice
Instructions
Preparation
- Tenderise chicken: Consider tenderising chicken breast using this method. (Not needed for thigh)
- Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well (waterlogged florets = diluted sauce).
- Sauce: Mix cornflour and soy sauce until lump free, then mix in remaining ingredients.
Cooking
- Cook aromatics: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
- Cook chicken: Add chicken and cook for 2 minutes or until the chicken is just cooked through.
- Thicken sauce: Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
- Serve over rice!
Notes
If using chicken breast, option to tenderise using the Chinese method for improved texture. Leftovers will keep in the fridge for 3 to 4 days.
Nutrition
Serving: 1plateCalories: 239kcalCarbohydrates: 11gProtein: 25gFat: 10gSaturated Fat: 1gCholesterol: 64mgSodium: 1045mgPotassium: 660mgFiber: 2gSugar: 2gVitamin A: 525IUVitamin C: 73mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!