China · Meat Dishes
Chicken and Broccoli Stir-Fry
Thin strips of chicken and broccoli florets cooked fast in a hot pan, then coated in a glossy brown sauce built on soy, oyster sauce, ginger, and garlic.
Ingredients
- chicken breast600 g
- broccoli florets500 g
- garlic cloves4
- fresh ginger1 tbsp
- vegetable oil2 tbsp
- soy sauce3 tbsp
- oyster sauce2 tbsp
- chicken broth120 ml
- cornstarch1 tbsp
- sesame oil1 tsp
- brown sugar1 tsp
- sesame seeds1 tbsp
Method
- 1Slice the chicken breast against the grain into strips about 5mm thick. Pat dry.
- 2Whisk together soy sauce, oyster sauce, chicken broth, cornstarch, sesame oil, and brown sugar until cornstarch dissolves. Set aside.
- 3Blanch broccoli in boiling salted water for 90 seconds, drain and run under cold water. Drain well.
- 4Heat oil in a wok over high heat until slightly smoking. Sear chicken in a single layer, 2 minutes without moving, flip, 1 more minute. Remove to plate.
- 5In the same pan on medium heat, fry minced garlic and ginger for 30 seconds until fragrant.
- 6Stir the sauce once more, pour into the pan. Stir constantly as it thickens, 1-2 minutes. Add broccoli and toss. Return chicken, stir 30 seconds. Top with sesame seeds and serve over rice.