Chicken Broccoli Stir Fry (extra sauce!)

• servings: 5 servings
• total time: 16 minutes

Ingredients

2 tbsp cornflour/cornstarch

3 tbsp soy sauce (, all purpose or light, Note 1)

1 1/2 tbsp Chinese cooking wine or Mirin (Note 2)

3 tbsp oyster sauce (Note 3)

2 tsp sesame oil

Dash of white pepper (sub black)

2 tbsp oil (, peanut, vegetable or canola)

1/2 onion (, sliced)

2 garlic cloves (, finely minced)

500g/1 lb chicken thighs or breast, thinly sliced (optional tenderise, Note 4)

400g/ 14 oz broccoli florets (, broken/cut into small bite size pieces, 2 medium heads, ~5 cups)

1 1/4 cups water

Directions

Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.

Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.

Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)

Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.

Then add chicken and cook for 2 minutes or until the chicken is just cooked through.

Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.

Serve over rice!

Nutrition

• Calories: 239 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Cholesterol: 64 mg
• Sodium: 1045 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 25 g