FRASER ELISABETH TAN, PHD

Chicken and Broccoli Stir-Fry

Chicken keeps quite well in the freezer, so I usually just take out 2 breasts in the morning and let them defrost during the day. This is a good recipe for a weeknight - it's not too much work, it's yummy and it makes lots of leftovers for lunches.

GF DF EF

Ingredients

  • 2 chicken breasts, sliced thin against the grain
  • 2-3 heads broccoli, cut into florets
  • 4 tbsp water
  • cornstarch
  • flour
  • garlic powder
  • ginger powder
  • 1/4 cup (80 g) oyster sauce
  • 1/2 cup chicken broth
  • splash of soy sauce
  • splash of mirin
  • 1 tbsp sugar
  • 1 tsp cornstarch

Directions

  1. Mix up a few spoonfuls of cornstarch and flour. Add in garlic and ginger powder to taste. Dredge chicken pieces so they are lightly coated in this mix.
  2. Add oil to the skillet and set over medium high heat (I like the 6 setting). Let it heat up. Lay the chicken pieces in the skillet in a single layer. Let cook for 4 minutes, then flip and cook an additional 3 minutes. Shake around for the last minute or two to brown the coating nicely. Remove from pan and set aside.
  3. Add broccoli to skillet and let brown for about 2 minutes. Then add 4 tbsp water, immediately cover and let steam for 2 to 3 minutes.
  4. Meanwhile, mix 1/2 cup chicken broth, oyster sauce, a splash of soy sauce, a splash of mirin, sugar and 1 tsp cornstarch together.
  5. Uncover pan, check broccoli. Pour in sauce and stir, letting it bubble to thicken. (You can thicken it more if you like by adding a small amount of cornstarch mixed with cold water. Don’t add the cornstarch directly or it will clump.) Stir in chicken to coat with sauce.
  6. Serve over rice!

Notes

  • Calrose medium grain rice did quite well in the timed rice cooker; I rinsed it three times in the morning, then let it sit during the day until the timer kicked in to cook it. It came out just right!