Chicken Broccoli Stir Fry (extra sauce!)
Prep
10m
Cook
6m
Total
16m
This Chicken Broccoli Stir Fry is a delicious and flavorful dish with an extra sauce for added flavor. The tender chicken and crisp broccoli are coated in a thick, savory sauce made with soy sauce, Chinese cooking wine, and oyster sauce. A quick and easy meal perfect for busy weeknights.
Ingredients
5 servingsSauce (note 5 For Charlie)
Stir Fry
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 386kcal 19%
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Fat 17g 26%
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Saturated Fat 3g 15%
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Carbohydrates 25g 8%
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Fiber 3g 12%
-
Sugar 10g 20%
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Protein 32g 64%
-
Cholesterol 133mg 44%
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Sodium 1,052mg 43%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Soy Sauce -ordinary all purpose or light soy sauce. Do not use dark soy sauce - flavour is too strong and sauce will be very dark. See here for more information about different soy sauces.
2. Chinese Cooking Wine (Shaoxing Wine) - sub with dry sherry (near perfect sub). If you can't consume alcohol, use low sodium chicken broth in place of the cooking wine in the Sauce AND in place of the water, AND reduce oyster sauce by 1 tablespoon.
3. Vegetarian Oyster Sauce -Nowadays you can find vegetarian oyster sauce (suitable for vegans) even at supermarket.For example, Ayam Vegetarian Oyster Sauce. It's actually pretty good!
And here'shomemadeVegetarian Oyster Sauce recipe by Omnivore's Cookbook, a Chinese recipe blog. I wasextremely impressed with it.
4. Chicken - if using breast, option to tenderise using the Chinese method so it's super tender and juicy like you get at Chinese restaurants - seeHow to tenderise chicken the Chinese way (Velveting)
5.Charlie -to make this using Charlie (the affectionate name for my All Purpose Stir Fry Sauce!), use 7 tablespoons of Charlie instead of the Sauce in this recipe. The stir fry sauce in this recipe is basically Charlie.
6. Leftoverswill keep in the fridge for 3 to 4 days. I don't recommend freezing - sauces thickened with cornflour/cornstarch tend to become watery if frozen. But other than sauce thickness, flavour holds up just fine!
7. Nutrition per serving assuming 5 servings, excluding rice.
2. Chinese Cooking Wine (Shaoxing Wine) - sub with dry sherry (near perfect sub). If you can't consume alcohol, use low sodium chicken broth in place of the cooking wine in the Sauce AND in place of the water, AND reduce oyster sauce by 1 tablespoon.
3. Vegetarian Oyster Sauce -Nowadays you can find vegetarian oyster sauce (suitable for vegans) even at supermarket.For example, Ayam Vegetarian Oyster Sauce. It's actually pretty good!
And here'shomemadeVegetarian Oyster Sauce recipe by Omnivore's Cookbook, a Chinese recipe blog. I wasextremely impressed with it.
4. Chicken - if using breast, option to tenderise using the Chinese method so it's super tender and juicy like you get at Chinese restaurants - seeHow to tenderise chicken the Chinese way (Velveting)
5.Charlie -to make this using Charlie (the affectionate name for my All Purpose Stir Fry Sauce!), use 7 tablespoons of Charlie instead of the Sauce in this recipe. The stir fry sauce in this recipe is basically Charlie.
6. Leftoverswill keep in the fridge for 3 to 4 days. I don't recommend freezing - sauces thickened with cornflour/cornstarch tend to become watery if frozen. But other than sauce thickness, flavour holds up just fine!
7. Nutrition per serving assuming 5 servings, excluding rice.
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