Print
Email
Add a photoServings: 1
Ingredients
- 5 c. Chicken, cubed
- 4 c. Broccoli florets
- 1 clv garlic SAUCE
- 1/4 c. Soy sauce, light
- 1/4 c. White Soy sauce
- 1/4 c. Oyster Sauce
- 3/4 c. Chicken broth
- 1 Tbsp. Garlic, chopped
- 1 Tbsp. Ginger, fresh, minced
- 1 Tbsp. Sherry
Directions
- 2-3 Tbsp. warm oil (to be added to sauce to give it a glossy, transparent look)
- 1 1/2 tbsp. cornstarch mixed with 1 1/2 tbs. water (for thickening sauce)
- About 3-4 hrs sprinlkle 2 tbsp. cornstarch on chicken to tenderize it. You can also add in a little water if chicken is not wet sufficient.
- Set in fridge.
- You can also make sauce at this time and allow flavors to mix.
- When ready to start cooking, par boil broccoli for about 30 sec.
- Drain and set aside.
- Next, stir-fry broccoli with clove of garlic (place garlic in warm oil just before broccoli to heighten aroma).
- After broccoli is done (crisp tender) drain excess oil and set aside.
- Add in a little more oil to wok or possibly skillet and saute/fry chicken till done (about 5min.).
- When chicken is done, remove from skillet and drain excess oil.
- The final step involves pouring the sauce into wok and, just before it comes to boil, add in cornstarch mix.
- Allow to simmer for a few min.
- When mix has thickened, add in warm oil and stir well.
- Lastly, add in the chicken and broccoli and stir till well coated.
- Serve over rice.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
