While most recipe blogs are highlighting St. Patrick’s Day recipes, such as Corned Beef, Irish Soda Bread, and whiskey-laden desserts, I am still stuck on the Chinese Lunar New Year. What can I say? I like to move at my own pace. At this rate, my Easter recipes should be posted by August.
Several weeks ago, I wrote about the refreshing Mango and Lime Sorbet that my cooking group compatriots and I delighted in at the end of our Lunar New Year feast. One of the other dishes we made that afternoon was a stir-fried beef and broccoli dish, which used leafy, dark green Chinese broccoli. When I decided to make this for a quick weeknight dinner, however, there was neither beef nor Chinese broccoli to be found in my fridge. This versatile oyster sauce marinade works just as well with chicken and regular broccoli florets. The savory sauce lightly coats the chicken and broccoli and the whole dish comes together in less than 30 minutes. Take that, Rachael Ray!
In a large bowl, whisk together 2 tablespoons soy sauce, 4 teaspoons oyster sauce, 3/4 teaspoon freshly ground black pepper, 2 teaspoons sugar, 4 teaspoons rice wine or sake, and 2 teaspoons cornstarch.
Oyster sauce can be found in many well-stocked supermarkets and Asian markets.
Heat 1 tablespoon canola oil in a wok or large saucepan set over high heat. Peel and thinly slice a 1-inch piece of fresh ginger. Add the ginger to the wok, stir-fry for 30 seconds then, using a slotted spoon, discard the ginger. What’s the point of cooking the ginger is you are just going to toss it? It flavors the oil. Cool, huh?
Add an additional tablespoon canola oil to the wok and stir-fry 1 tablespoon garlic for 30 seconds. Add the broccoli florets and stir-fry for 2 minutes. Pour in 1 tablespoon plus 1 teaspoon oyster sauce and cook, stirring, for 1 minute. Add the chicken back to the wok and briefly cook, until heated through.
Cookin’ Canuck’s Chicken & Broccoli Stir-Fry with Hoisin & Ginger Sauce
Yum Sugar’s Ginger Chicken Stir-Fry
Rasa Malaysia’s Cashew Chicken Recipe
My Korean Kitchen’s Marinated Chicken Stir Fry with Gochujang Sauce
My Cooking Hut’s Celery & Carrot Chicken Stir-Fry
Chicken & Broccoli Stir-Fry with Oyster Sauce
2 tbsp soy sauce
4 tsp oyster sauce
3/4 tsp freshly ground black pepper
2 tsp sugar
4 tsp rice wine or sake
2 tsp cornstarch
2 tbsp canola oil, divided
2 large (1 3/4 lb) boneless, skinless chicken breasts, cut into 1-inch pieces
3 cups broccoli florets
1 inch piece of fresh ginger, peeled and thinly sliced
1 tbsp minced garlic
1 tbsp plus 1 tsp oyster sauce
Toasted sesame seeds for garnish
In a large bowl, whisk together soy sauce, oyster sauce, pepper, sugar, rice wine or sake, and cornstarch. Mix the chicken pieces into the soy sauce mixture, stir to complete cover the chicken and let marinate for 15 minutes.
Heat 1 tablespoon canola oil in a wok or large saucepan set over high heat. Add the ginger to the wok, stir-fry for 30 seconds then, using a slotted spoon, discard the ginger (this process will flavor the oil). Add the chicken and marinade to the wok and stir-fry until the chicken is just cooked through, about 5 minutes. Remove the chicken from the wok and set aside.
Add an additional tablespoon canola oil to the wok and stir-fry garlic for 30 seconds. Add the broccoli florets and stir-fry for 2 minutes. Pour in 1 tablespoon plus 1 teaspoon oyster sauce and cook, stirring, for 1 minute. Add the chicken back to the wok and briefly cook, until heated through. Garnish with toasted sesame seeds. Serve immediately.