Chicken and Broccoli Stir Fry in Garlic Brown Sauce

• 1 lb chicken breast, thinly sliced
• 4 cups broccoli florets
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons brown sugar
• 3 tablespoons vegetable oil
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 2 green onions, sliced

Steps

1. 1 In a bowl, combine sliced chicken with soy sauce and black pepper; marinate for 5 minutes.
2. 2 Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
3. 3 In the same skillet, add remaining oil. Stir-fry broccoli until just tender, about 4 minutes.
4. 4 Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.
5. 5 Pour in oyster sauce, hoisin sauce, and brown sugar. Stir to combine.
6. 6 Add the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
7. 7 Return the chicken to the skillet and toss to coat with the sauce.
8. 8 Garnish with green onions before serving.

Equipment

• skillet or wok
• spatula

Variations

• Add mushrooms or bell peppers for extra veggies.
• Use chicken thighs for a richer flavor.

Substitutions

• Substitute oyster sauce with more soy sauce and a touch of sugar if unavailable.
• Use gluten-free soy sauce for a gluten-free option.

Pairings

• Jasmine rice
• Steamed dumplings
• Asian pear slices

Nutrition

Tips

• For extra flavor, marinate the chicken for up to an hour.
• Ensure the chicken is thinly sliced for quicker, even cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of water.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with steamed jasmine rice or noodles for a complete meal.
• Pair with a side of sesame seeds for garnish.

FAQ