🌿 Chicken and Broccoli Stir-Fry Recipe
📝 Ingredients:
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Chicken breast or thighs – 500g, cut into bite-sized pieces
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Broccoli florets – 2 cups (blanched 2 minutes in hot water, then drained)
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Garlic – 4 cloves, minced
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Soy sauce – 1/3 cup
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Oyster sauce – 2 tbsp
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Hoisin sauce (optional) – 1 tbsp
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Brown sugar or honey – 1 tbsp
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Cornstarch – 2 tbsp (mixed in 3 tbsp water to make slurry)
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Chicken broth or water – 1/2 cup
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Sesame oil – 1 tsp
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Vegetable oil – 2 tbsp (for stir-frying)
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Black pepper – 1/2 tsp
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Red chili flakes (optional, for spice) – 1/2 tsp
👩🍳 Instructions:
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Marinate chicken:
Mix chicken pieces with 1 tbsp soy sauce, 1 tsp cornstarch, and a little oil. Let sit for 10–15 minutes. -
Prepare broccoli:
Blanch broccoli in hot water for 2 minutes, drain, and set aside. -
Make sauce:
In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sugar, chicken broth, sesame oil, and black pepper. -
Stir-fry chicken:
Heat oil in a wok or skillet. Add marinated chicken and cook until golden brown and almost done. Remove and set aside. -
Cook garlic & sauce:
In the same pan, add garlic and stir-fry for 30 seconds. Pour in the sauce mix and bring to a simmer. -
Thicken sauce:
Add cornstarch slurry slowly while stirring until sauce thickens. -
Combine:
Add back the chicken and broccoli. Stir well so everything is coated in the sauce. -
Serve:
Hot over steamed rice or noodles.
❓ Q&A
Q: Can I use frozen broccoli?
A: Yes, but thaw and drain first to avoid excess water in the sauce.
Q: How do I make it gluten-free?
A: Use tamari or gluten-free soy sauce, and check that your oyster/hoisin sauces are gluten-free.
Q: Can I make it vegetarian?
A: Replace chicken with tofu or mushrooms, and use vegetarian oyster sauce (made from mushrooms).
Q: How can I make it spicier?
A: Add more chili flakes, sriracha, or sliced fresh chili while stir-frying.
Q: Can I meal-prep this?
A: Yes, store in airtight containers in the fridge for up to 3 days. Reheat in a pan or microwave before serving.