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Chinese Chicken & Broccoli
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
Author: Dianne
Ingredients
  • 8 Boneless Thighs or 2 lbs. Breast Tenderloin
  • 1/2 tsp. Garlic Salt
  • 1/2 tsp. Seasoned Salt
  • 4 clove Garlic minced
  • 1 tsp. Ginger grated
  • 1-1/2 tsp. Sugar
  • 1-1/2 Tbsp. Oyster Sauce
  • 1/2 Tbsp. Hoisin Sauce or Teryaki Sauce
  • 1-1/2 Tbsp. Light Soy Sauce
  • 2 tsp. Dark Soy Sauce
  • 2 tsp. Sesamee oil
  • 1 Tbsp. Shaoxing Wine
  • 4 cups Broccoli Fiorlets
  • 1/3 cup Chicken Stock
  • 2 Tbsp. Cornstarch
  • 1/2 Onion
  • 3 Tbsp. Oil
Instructions

  1. Clean & cut chicken into bite size pieces.

  2. Add scallion, garlic, ginger, salts, sugar,chinese sauces, sesamee oil and Shaoxing wine to chicken. Stir and marinade 1-2 hours.

  3. Blanch broccoli fiorlets in boiling water for 1 minute, then drain and run under cold water.

  4. When ready to cook chicken, heat a large non-stick skillet on high heat, add oil and wait about 1 minute until hot.

  5. Add all the chicken to the pan and stir fry about 3-4 minutes or no longer pink.

  6. Add the diluted chicken stock and cornstarch stirring about 1 minute or until slightly thickened. (may add a little more stock or water to slightly thin).

  7. Add broccoli & onions, stir a few times.

    Ready to serve.

Recipe Notes

Serving Suggestions:

White Rice

Lo Mein Noodles

Stir Fry Vegetables