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Chicken and Broccoli Stir Fry with Oyster Sauce a Chinese dish is Today's Delight.
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Chicken and Broccoli Stir Fry with Oyster Sauce

A simple easy Chinese dish, sauteed chicken & broccoli flavored with savory oyster sauce & other seasonings.
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 213kcal

Ingredients

  • 1 ½ pounds chicken thigh or breast cut
  • 1 egg white
  • ¼ cup rice wine
  • 1 tablespoon + 1 teaspoon soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3 cups broccoli florets
  • 2 tablespoons oyster sauce
  • 2 teaspoons white sugar or brown sugar
  • ½ teaspoon ground pepper
  • ½ cup water
  • ¾ cup chicken broth
  • 3 tablespoons olive oil
  • 5 cloves garlic minced
  • 1 teaspoon garlic powder
  • 1 small onion (½ minced & ½ julienned for garnish)
  • 1 ½ tablespoons sesame seeds
US Customary - Metric

Instructions

  • Combine and whisk together the egg white, rice wine, 2 teaspoons soy sauce, 1 teaspoon cornstarch and baking soda in a medium sized bowl. Once blended, add chicken. Cover with saran wrap and place in fridge to marinate for at least an hour. The longer the better.
  • In a small bowl, mix water, oyster sauce, sugar, pepper, remaining soy sauce & cornstarch. Set aside.
  • Wash and remove broccoli florets from stem. Peel stem and cut into match stick size (julienned). Set aside.
  • In a pan, heat oil over high heat.
  • Stir fry chicken in batches to lighly brown. Don’t overcrowd chicken so it doesn’t steam.
  • Remove chicken from pan.
  • Add oil if needed, let it get hot.
  • Over medium high heat saute minced onion for a minute, then add garlic. Cook for another 30 seconds.
  • Toss-in broccoli and cook for ½ a minute.
  • Add chicken broth, bring to a boil.
  • Stir-in the oyster sauce mixture and bring to a boil.
  • Add chicken and cook for a couple of minutes.
  • Season with salt and pepper, if needed.
  • Serve hot and garnish with sesame seeds and julienned onion. Enjoy!

Video

Notes

If using bone-in chicken thigh, remove bones and boil to make chicken stock.

Nutrition

Calories: 213kcal | Carbohydrates: 10g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 709mg | Potassium: 401mg | Fiber: 2g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 45mg | Calcium: 59mg | Iron: 1mg