Chicken & Broccoli Stir Fry
Chicken & Broccoli Stir Fry
Melanie Richtman
Perfect Dinner Recipe
Product used: 3.5 Quart Saute Pan with Cover
Ingredients
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12 ounces of boneless, skinless chicken thighs (or chicken breasts), diced into pieces
1 tablespoon of oyster sauce
2 tablespoons of water
1 teaspoon of cornstarch
1 teaspoon of canola oil
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⅔ cup of chicken stock
1 ½ teaspoons of brown sugar
3 tablespoons of soy sauce
1 tablespoon of oyster sauce
1 teaspoon of sesame oil
⅛ teaspoon of white pepper (or black pepper if white pepper is difficult to find)
1 tablespoon of Shaoxing wine
2 tablespoons of cornstarch + 2 tablespoons of water to make a cornstarch slurry
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3 cups of broccoli
½ yellow onion, sliced
2 cloves of garlic
1 teaspoon of fresh grated ginger
Directions
In a bowl, combine the chicken with oyster sauce, water, cornstarch, and canola oil. Mix together and set aside.
In another bowl, combine the chicken stock, brown sugar, oyster sauce, soy sauce, sesame oil, and white pepper. Set aside.
Using your 3.5 Quart Saute Pan with Cover, rinse your broccoli florets and use the cover to drain the water.
Place the saute pan with the broccoli on the stove on medium heat. Once steam starts escaping from the lid, spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook the broccoli for about 5 minutes and then remove from the pan.
In the same saute pan, on medium low heat, saute the chicken in a neutral oil until about 90% cooked through, then remove from the pan.
In the same pan, saute the garlic, ginger, and onion for 1-2 minutes, then add the Shaoxing wine.
Pour the sauce mixture into the pan and deglaze the pan. Once the pan is deglazed and the sauce is simmering, add in your cornstarch slurry to thicken the sauce.
Add the chicken and broccoli back to the pan and coat with the sauce.
Garnish with green onion and sesame seeds if desired. Serve with rice.
