Chicken & Broccoli Stir-Fry with Oyster Sauce

This chicken broccoli stir-fry with oyster sauce is fantastic for a quick and easy weeknight meal. It's cooked with plenty of garlic and ginger, making the flavors sing!

Oyster sauce is something I always have on hand in my fridge, and this quick chicken broccoli stir fry with oyster sauce is exactly why! The chicken is marinated in a combination of soy sauce and oyster sauce, with a dash of rice wine.

The savory sauce lightly coats the chicken and broccoli and the whole dish comes together in less than 30 minutes. Serve it over rice for a complete meal.

How to make chicken broccoli stir fry with oyster sauce

1. Make the sauce: In a large bowl, whisk together soy sauce, some of the oyster sauce, ground black pepper, sugar, rice wine or sake, and cornstarch. Oyster sauce can be found in many well-stocked supermarkets and Asian markets.
2. Prepare and marinate the chicken: Cut the chicken breasts 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.
3. Cook the ginger: 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?
4. Cook the chicken: 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.
5. Cook the broccoli: Add an additional tablespoon canola oil to the wok and stir-fry the garlic for 30 seconds. Add the broccoli florets and stir-fry for 2 minutes. Pour in the remaining oyster sauce and cook, stirring, for 1 minute.
6. Combine and garnish: Add the chicken back to the wok and briefly cook, until heated through. Garnish with toasted sesame seeds. Serve immediately.

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Chicken Broccoli Stir Fry with Oyster Sauce

Chicken is marinated and cooked in an easy stir fry sauce, with fresh broccoli florets and plenty of garlic and ginger.

5 from 4 votes

Print Pin Rate

Course: Entrees

Cuisine: Chinese

Keyword: Chicken Stir Fry

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Marinating Time: 15 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 Servings

Calories: 365kcal

Author: Dara Michalski | Cookin' Canuck

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Ingredients

Marinade

• ¼ cup soy sauce
• 3 tablespoons oyster sauce
• 1 teaspoon ground black pepper
• 1 tablespoon sugar
• 2 tablespoons rice wine (or sake or dry sherry)
• 1 tablespoon cornstarch

Stir-fry

• 2 tablespoons canola oil divided
• 1 ¾ pounds boneless, skinless chicken breasts cut into 1-inch pieces
• 3 cups broccoli florets
• 1-inch piece ginger peeled and thinly sliced
• 3 garlic cloves minced
• 1 tablespoon + 1 teaspoon oyster sauce
• Toasted sesame seeds for garnish (optional)

Instructions

The 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.

The stir-fry

• 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.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 0.25of the recipe | Calories: 365kcal | Carbohydrates: 14g | Protein: 46g | Fat: 13g | Saturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 127mg | Sodium: 1567mg | Fiber: 2g | Sugar: 4g

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