Chicken is marinated and cooked in an easy stir fry sauce, with fresh broccoli florets and plenty of garlic and ginger.
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, ¾ 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.
Cut 2 large chicken breast halves (about 1 ¾ pounds) into 1-inch pieces. Mix the chicken pieces into the soy sauce mixture, stir to complete cover the chicken and let marinate for 15 minutes.
Cut broccoli into florets to equal about 3 cups.
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 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 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.
Garnish with toasted sesame seeds. Serve immediately.
Other chicken stir-fry recipes:
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
Marinade:
2 tablespoon soy sauce
4 teaspoon oyster sauce
¾ teaspoon freshly ground black pepper
2 teaspoon sugar
4 teaspoon rice wine or sake
2 teaspoon cornstarch
2 tablespoon canola oil, divided
2 large (1 ¾ 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 tablespoon minced garlic
1 tablespoon plus 1 teaspoon oyster sauce
Toasted sesame seeds for garnish
Marinade:
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.
Serves 4.
Nelum
You are a fool for tossing the ginger away. Boohoo
Angela
Hi,
I love the sauce and will make again... I didn't have the time to measure it all but pretty much doubled it since the picture looked dry. I like a good amount of sauce. I cut my chicken against the grain, thin and long. I cook that first in the ok, take it out and put in strainer. Cook the broccoli add my chicken stalk instead of wine and start the sauce from there. Next time I will make the sauce ahead of time and add all of it in at that time. Then add my chicken back in. Lovely... the only issue I had is that I put in Baking powder by accident because I was in such a rush... had to dr it up... and wasn't as good after that happened. But I know this was good cause I tasted it just before I did that. And the kids still loved it! I will make this again... I did powdered garlic, onion and ginger. So there was no frying time for that. I used the broccoli stem also... cut off the end quite high up... and peeled all the green off of it.. .that is the hardest part. Cut them as small as the florets and they turned out softer... almost the same as a soft onion. Neat! Thanks again...
Arthur
Hi Dara,
At this website below you'll see that your cook recipe was copied and imitatied word by word even all the pictures.
http://blog.gurmereyon.com/yemek-tarifleri/istiridye-sosu-tavuk-brokoli/
These are not vey important but your recipe is very good. and I cooked thru your recipe . It was delicious , but we had better increase amount of sauces.
Thanks a lot.
Arthur
where is my comment?
Dara (Cookin' Canuck)
Hi Arthur. When a comment just says, "Have you seen this?" with a link that is in a different language than the article you're commenting on, it looks like spam. Feel free to describe what's in the link and how it's relevant to the recipe you're commenting on. Otherwise, the comment will be going into spam. I'm just trying to protect myself and my readers. Thank you.
Dess
tried this. end product came out pretty dry and tasteless. definitely like either more sauce or at least more flavor.
Dara (Cookin' Canuck)
Hi Dess, I'm sorry that you weren't happy with this. This is definitely a recipe to which I've started to add more sauce over time (this was one of the first recipes I ever posted). It's time to update the recipe!
Cat
I made a variation of this using your sauce and it came out delicious.
Dara (Cookin' Canuck)
I'm so glad to hear that! Thanks for letting me know, Cat.
Alanna Kellogg
This looks sooo much like the "one dish" I used to cook for company when I had my first apartment. Oh how simple it was then, one cookbook, just a handful of cooking things, but already, a taste for good and healthful food. Thanks for the memory, Dara ... and the question, Why don't I stir fry any more?
Devaki
Dear Dara - Looks like you're the chosen one!!
I also have a itty bitty bighearted award for you THE SUNSHINE AWARD! Please do claim it by checking out my blog!
Ciao,
Devaki @ weavethousandflavors
Kajal - Aapplemint
What a lovely stir fry ! You can never have enough of these 🙂
Miranda
mmmh. I love stir fry
Especially chicken and broc. stir fries. It looks divine, as always!
Ruth
Like the method. the flavouring of the oil, the pre cooking of the marinated chicken... Excellent indeed!!