Stir-Fry Chicken and Broccoli recipe

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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
½ 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
½ cup sliced onion
2 green onions, sliced
salt and ground black pepper to taste

Nutrition Info

259.6 calories
carbohydrate: 12.7 g
cholesterol: 35.9 mg
fat: 16.1 g
fiber: 2.3 g
protein: 16.4 g
saturatedFat: 2.4 g
servingSize: -
sodium: 1067.4 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

Stir-fried chicken, broccoli, and onions are tossed in an Asian sauce. Add baby bok choy leaves along with the broccoli, if desired!

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