Chicken Broccoli Stir Fry (extra sauce!)
Total Time
16 minutes
Prep Time
10 minutes
Cook Time
6 minutes
Rating
4.94 out of 5 stars
(121)
Ingredients
5 servings
- 2 tbsp cornflour/cornstarch
- 3 tbsp soy sauce (, all purpose or light (Note 1)
- 1 1/2 tbsp Chinese cooking wine or Mirin (Note 2)
- 3 tbsp oyster sauce (Note 3)
- 2 tsp sesame oil
- Dash of white pepper (sub black)
- 2 tbsp oil (, peanut, vegetable or canola)
- 1/2 onion (, sliced)
- 2 garlic cloves (, finely minced)
- 500g/1 lb chicken thighs or breast, thinly sliced (optional tenderise, Note 4)
- 400g/ 14 oz broccoli florets (, broken/cut into small bite size pieces (2 medium heads, ~5 cups)
- 1 1/4 cups water
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Preparation
Step 1
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.
Step 2
Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
Step 3
Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
Step 4
Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
Step 5
Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
Step 6
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.
Step 7
Serve over rice!
Step 8
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