I had some broccoli that needed to be eaten or tossed (and I hate tossing veggies). When I was planning the menu I realized that I hadn't made a stir fry in some time. I turned to google and this recipe from a food blogger I recently discovered popped up.
I was a bit worried that there would be no flavour because the sauce consists of mostly water. That being said, anything I have made from this blog turned out well so I decided to give it a try.
This is a quick and easy recipe for a chicken broccoli stir fry that has just about the least number of ingredients you can get away with but still deliver a dish tastes delicious. Yes, it has plenty of savoury homemade stir fry sauce which is great - we really like a saucy stir fry so that the rice is soaked in deliciousness.
Chicken and Broccoli Stir Fry
2 tbsp cornstarch
3 tbsp soy sauce, all purpose or light
1 1/2 tbsp Chinese cooking wine or Mirin or Sherry if unable to find Mirin
3 tbsp oyster sauce
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
400g/ 14 oz broccoli florets, broken/cut into small bite size pieces (2 medium heads, ~5 cups)
1 1/4 cups water
Steam or boil the broccoli using preferred method until cooked to your taste. (I microwave steamed it for 3 minutes on high.) Drain well.
Mix cornstarch and soy sauce, then mix in remaining ingredients.
Heat oil in a large skillet or wok over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
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.
Serve over rice.
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