Extra Saucy Chicken And Broccoli Stir Fry

• total time: 24 minutes

Ingredients

Chicken Broccoli Stir Fry (extra saucy!)

TENDERISED CHICKEN:

500g/1 lb breast, thinly sliced (or boneless thigh - no need to tenderise)

1 1/2 tsp baking soda (bi-carb)

SAUCE:

2 tbsp cornflour/cornstarch

3 tbsp soy sauce, all purpose or light (not dark soy)

1 1/2 tbsp Chinese cooking wine or Mirin*

3 tbsp oyster sauce (sub Vegetarian Oyster Sauce)

2 tsp sesame oil, Dash of white pepper (sub black)

STIR FRY:

2 tbsp oil (peanut, canola)

1/2 onion sliced, 2 garlic cloves, finely minced

400g/ 14 oz broccoli florets, broken/cut into small bite size pieces (2 medium heads, ~5 cups) COOKED (steam/boil), 1 1/4 cups water

Directions

Optional Chinese restaurant tenderise chicken – toss chicken with baking soda, leave 20 min, rinse, pat dry. (Chicken becomes “velvety” like Chinese restaurants!)

Sauce: Mix cornflour and soy first, then mix in everything else.

Heat oil in very large wok or skillet over high heat. Cook garlic and onion 30 sec, add chicken and cook 2 min until fully cooked through.

Add broccoli, water and Sauce. Stir, simmer 2 min until sauce turns into thickened glossy sauce. Serve over rice!

Secret to real Chinese restaurant food! Sub: Reduce oyster to 2 tbsp, sub the water in recipe with LOW SODIUM chicken stock.

https://www.recipetineats.com/chicken-broccoli-stir-fry/