Add the broccoli stems and florets and stir-fry until crisp-tender, about 3 min., adding water, 1 to 2 Tbs. Ginger is one of the ingredients I tend to use most often for stir fry recipes. Add the oil, and when it is very hot and slightly smoking, add the Dab chicken dry with paper towels, season with a pinch of salt. It is such a great addition to chicken and vegetable stir fries. Set aside. Cook Chicken: Cut chicken into small 3/4″ bite-sized pieces and season lightly with black pepper. Toss to mix well and add slurry to thicken to sauce. Whisk together 1/2 cup cold water and corn starch until dissolved, then stir into the pan. Add the cooked chicken and toss for 1 minute. Add the broccoli, onions and mushrooms and cook for a further 5 minutes. Try my secret weapon - this All Purpose Stir Fry Sauce which lasts for weeks, everybody's favourite Chop Suey Chicken Stir Fry or Beef and Broccoli.If you can handle the heat, look no further than Kung Pao Chicken.For noodle stir fries, browse through my Stir Fried Noodle recipes! Sprinkle with cashew nuts if desired. Heat 2 tablespoons of cooking oil in a large frying pan over medium heat. The oyster sauce in this recipe also adds a savory note that we enjoy. Add a tablespoon of vegetable oil to skillet and add in broccoli florets. How to Make Broccoli and Chicken Stir Fry: Make the Sauce: Combine all of the sauce ingredients and stir to dissolve the sugar. Easy Cantonese garlic oyster sauce broccoli stir fry Course: stir fry Cuisine: Chinese Keyword: Broccoli, stir fry Servings: 2. How to Make Easy Stir-Fry. Bring a large pot of salted water to a boil over medium-high heat. Stir fries are quick, delicious and healthy and one of my go-to midweek meals. Author: Elaine. Calories: 103 kcal. Paleo, Whole30, and gluten free. Chicken and Broccoli Stir-Fry. Then add sliced carrot, broccoli, chicken, oyster sauce, soy sauce, sugar, and chili oil. Immediately transfer to a warm platter and serve. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry. Add the sambal and hoisin and oyster sauces and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Made with juicy chicken, tender broccoli and carrots, and coated with a rich Asian-inspired sauce. sesame oil; 1/2 tbsp. Allow it to warm up properly. Heat skillet and prepare chicken: Heat 1 Tbsp oil in a non-stick 12-inch skillet (that’s deep, or use a saute pan or wok) over medium-high heat. Return the chicken to the pan and add the sprouts, soy and oyster sauce, stock and lemon juice. Add the oil and when the oil is hot add the broccoli, stir-fry rapidly until the broccoli is covered in oil. With a bowl of rice, eat it while it is hot! With a bowl of rice, eat it while it is hot! But I shook up the mix as I had fresh asparagus in the refrigerator, plus I humored the picky hubby by not adding “fungus,” his pejorative name for mushrooms. Add the bean sprouts, basil and lime juice and toss well. Return chicken to the pan with the remaining hoisin sauce, rice wine vinegar, soy sauce and ground ginger. Chicken and Broccoli Stir-Fry – the best dish for when that Chinese takeout craving hits! Ingredients. Oyster sauce only has 2 grams but is not gout-friendly, so I decided to go with a very basic sauce. Remove the chicken from the pan, and leave it on the side. Once sauce has thickened (about 1 minute) cook 2-3 minutes longer, then garnish with onions and sesame seeds and serve. Add chicken back to pan. You'll never order at a restaurant again after making it at home. For this chicken stir fry you can mix up the veggies and protein, but I tend to use cabbage, red bell pepper, broccoli, mushrooms and chicken. Easy to make, ready in 30 minutes, and only calls for 10 ingredients! Add the onion, red capsicum/bell peppers and broccoli. Stir-fry for 2 minutes or until colours become vibrant. Flavor packed healthy chicken and broccoli stir fry made with chicken, broccoli, and a thick and sticky sauce to bring it all together. Give it a good stir then set aside. Cook for a further 1 to 2 minutes. Add the broccoli florets and grated garlic to the wok. Pour sauce into the pan and give it a good stir. Add ¼ cup oyster sauce, soy sauce, rice vinegar, chopped garlic, sesame oil and sugar. 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