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
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
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.
sometimes you just need something quick and simple yet flavorful, quick should not necessary mean bland. I rarely use oyster sauce just because I rarely cook Asian food, but I agree it does enhance many dishes. Great dish.
Thank you for all of your comments. Oyster sauce is a great way to add flavor to stir-fries.
Lydia (The Perfect Pantry)
Oyster sauce is one of the fundamental condiments in my kitchen. I use it in lots of dishes -- including beef stew -- to add both saltiness and body. I'm lucky to have access to several large Asian markets and all the varieties of leafy greens I could ever want!
I LOVE stir-fries, especially being a mom (so EASY!). Love the look of this one!
I've been meaning to buy a bottle of oyster sauce to make a more authentic stir fry. Now I'm going to for sure...
That looks awesome, stir fry is a good time. It's sad, considering how much Asian food I cook, but I've never used oyster sauce before. I need to get on that.
Delicious stir-fry. I was about to make something similar the other day, but I had run out of oyster sauce, so I need to get me a fresh bottle.
Stir fries are so versatile..... yours look delicious!
BTW, I really enjoy your blog and would like to share the Sunshine Award with you. Please check out my post at my blog under the Awards tab http://rotinrice.blogspot.com/p/awards.html
Love stir-fry.Love chicken. Love Oyster Sauce. Win-win-win!
Oh yes. This is my kind of food! I just got a wok ring so I can stir-fry on my new stove; can't wait to try it (although I confess I'm scared I'll burn the food with the high heat.)
Oyster sauce is one of my favorite Asian ingredients and I keep it on hand always. Nice stir-fry, Dara.
I love Stir Fry, it's always a good, quick meal!
Jessica @ How Sweet
Looks authentic! I love using Oyster sauce. Would love this for dinner tonight!
Oh wow what a great looking sauce for chicken! I love that glazed over look, must smell fabulous as well....A keeper for sure~ thanks
Mmmm....delicious. I love this with rice. I love this brand of oyster sauce too.
yum. this here is my favorite food. broccoli. this stir fry for SP day is like fusion food shall we say?
This is always a favorite. But will try your version soon.
Oh, love this stir-fry dish, it's my fav. Yummm....
I'm a fan of Lee Kum Kee, the leader of all brands of oyster sauce, very handy to use and add a kick in every stir-fry dish. I use the 舊庒 premium one, more expensive though. 😛
Gera @ SweetsFoodsBlog
Here I don't have St. Patrick's Day, so every type of delight is welcomed no matter the origin 😉
This chicken with oyster sauce is a gift for my palate, yumm!
Have a great week,