Stir-Fry Chicken and Broccoli |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Stir-fried chicken, broccoli, and onions are tossed in an Asian sauce. Add baby bok choy leaves along with the broccoli, if desired! Ingredients:
2 skinless, boneless chicken breast halves, sliced |
2 tablespoons vegetable oil |
1 tablespoon cornstarch |
2 teaspoons soy sauce |
2 teaspoons dry sherry |
1 teaspoon minced garlic |
1/2 teaspoon minced fresh ginger root |
3 tablespoons soy sauce |
3 tablespoons dry sherry |
2 tablespoons oyster sauce |
1 teaspoon sambal oelek |
2 tablespoons vegetable oil, divided |
3 cups broccoli florets |
1/2 cup sliced onion |
2 green onions, sliced |
salt and ground black pepper to taste |
Directions:
1. Mix chicken, 2 tablespoons vegetable oil, cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry, garlic, and ginger in a bowl. Whisk 3 tablespoons soy sauce, 3 tablespoons sherry, oyster sauce, and sambal oelek in another bowl.
2. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. Transfer cooked chicken to a platter. Heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. Stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more.
3. Return chicken to wok and add green onions; toss until heated through and coated with sauce. Season with salt and black pepper.
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