This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce.
Ingredients
1 tsp
Vegetable oil
2 cup
Broccoli florets
1 cup
Cremini (Italian) mushroom
(sliced)
2 tsp minced
Ginger root
1 tsp
Garlic
(minced)
1 tbsp
Vegetable oil
(for chicken)
454 gm
Chicken breast, boneless, skinless
(cut into 1 inch pieces)
1/4 cup
Oyster sauce
1/4 cup
Chicken broth (stock), low sodium
2 tsp
Sesame oil
1 tsp
Soy sauce
1 tsp
Cornstarch
1 tbsp
Water
(cold)
Instructions
Heat oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
Add the ginger and garlic to the pan and cook for 30 seconds more.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the oyster sauce, chicken broth, sesame oil, and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with cauliflower rice if desired.
