Chicken & Broccoli Stir Fry
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A simple and classic Chicken & Broccoli Stir Fry, perfect for a quick and nutritious meal.
00:20:00 total
Serves 4
easy
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Ingredients
- broccoli - 1 head (washed and cut into florets)
- chicken - 500 grams (cut into thin slices)
- cornstarch - 2 tablespoons (for marinating and slurry)
- water - as needed (for marinating and slurry)
- salt - to taste (for marinating, blanching, and sauce)
- oyster sauce - 2 tablespoons (for marinating and sauce)
- white pepper - 1 teaspoon (for marinating and sauce)
- garlic - 2 cloves (peeled and minced)
- ginger - 1 inch piece (cut into slices)
- green onions - 2 stalks (cut into pieces)
- carrots - 1 medium (cut into slices)
- light soy sauce - 1 tablespoon
- sugar - 1 teaspoon
- cooking wine - 1 tablespoon
- sesame oil - 1 teaspoon
- oil - as needed (for stir-frying and blanching)
Instructions
- Prepare the Broccoli: Wash the broccoli and cut off the individual florets from the stem. Trim off the hard outer parts of the stem and cut into slices.
- Marinate the Chicken: Marinate the chicken slices with cornstarch, water, salt, oyster sauce, and white pepper.
- Prepare Aromatics and Vegetables: Peel and mince garlic. Cut ginger, green onions, and carrots into slices.
- Make the Stir Fry Sauce: Combine oyster sauce, light soy sauce, salt, sugar, cooking wine, and white pepper to create the sauce.
- Blanch the Broccoli: Add salt and oil to a wok of boiling water, then add the broccoli. After 45 seconds, remove the broccoli and shock it in ice-cold water.
- Stir Fry the Chicken: Heat oil in a hot wok, then add the chicken. Remove the chicken once cooked.
- Stir Fry Aromatics and Vegetables: Add the aromatics to the wok, stir frying until fragrant. Then add the broccoli and a splash of cooking wine.
- Combine and Finish: Return the chicken to the wok, add the prepared sauce, and pour in a slurry of cornstarch and water to thicken the sauce. Finish with a bit of sesame oil, then plate and serve.
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