Stir-Fried Chicken and Broccoli
When I was in the US for my honeymoon, I had a really strong craving for Chinese food (don’t judge me for that, I am just being Chinese). As such, I searched every corner to look for Chinese eateries in order to satisfy my craving. And guess what? I found this casual Chinese restaurant by the name of Panda Express in a shopping mall (totally a life-saver). Apparently, Panda Express is the largest Asian segment restaurant chain in the US that offers a variety of Chinese-inspired dishes. Actually, it’s just the same as what we have here in Malaysia and Singapore, which is the economy rice but of course it was more expensive in the US. Despite that, it still didn’t deter me from trying its dishes.
The dishes were as appetising and delicious as it looked, and I opted for the stir-fried chicken and broccoli. The crunchy broccoli with juicy chicken that was well-coated with oyster sauce, served together with hot steamed rice was a meal that I could remember till today. Hence, I decided to cook this simple yet delicious dish with the hope that I can recall the satiating moment I once had. Hubby’s verdict: I passed this dish.
Stir-Fried Chicken and Broccoli Recipe
Serves: 3-4 pax / Prep Time: 5 mins / Cook Time: 10 mins / Level of Difficulty: Simple
Ingredients
- 500g chicken breast (de-skinned and cut into bite pieces)
- 2 cups trimmed broccoli florets
- 4 cloves garlic (minced)
- Canola oil
- Water (to cook broccoli)
Marinade
- 1 tbsp. cornstarch
- 1 tsp. salt
Sauce
- 2 tbsp. oyster sauce
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- 1/2 tsp. sugar
- 1 1/2 tbsp. cornstarch
- 1/4 cup water
- Few dashes of white pepper
Instructions
1. Marinate the chicken and set it aside in the fridge for 15-20 minutes. Ensure that each piece of chicken is evenly coated with cornstarch.
2. Heat a small pot of water and bring it to boil. Cook the broccoli for 1 minute. Drain and set it aside.
3. Heat the oil in a wok over a high heat. Add in the garlic and stir-fry until fragrant.
4. Add in the chicken and stir-fry until the chicken is no longer pink in the centre.
5. Add the sauce into the wok and bring it to simmer over a low heat.
6. Once the sauce starts to thicken, add the broccoli into the wok.
7. Stir well, ensuring the sauce nicely coats the broccoli.
8. Dish out and serve immediately with hot steamed rice.
NOTES:
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