Chicken and Broccoli Stir-Fry (With Variations)
- Ready In:
- 40mins
- Ingredients:
- 23
- Serves:
-
3
ingredients
-
Sauce Mixture
- 14.79 ml minced gingerroot
- 29.58 ml oyster sauce
- 14.79 ml soy sauce
- 2.46 ml five-spice powder
- 14.79-29.58 ml brown sugar (I use Splenda brown sugar blend)
- 14.79 ml cornstarch
- 4.92 ml cornstarch
- 14.79 ml dark sesame oil
- 78.78 ml double-strength chicken broth
-
Other Ingredients
- 453.59 453.59 g boneless turkey breast, thinly sliced or 1 large uncooked shrimp, peeled and deveined
- 2.46 ml salt
- 14.79 ml rice wine
- 1 egg white, lightly beaten
- 14.79 ml cornstarch
- cooking oil (enough to keep chicken from sticking)
- 14.79 ml dark sesame oil
- 14.79 ml peanut oil
- 4-6 garlic cloves, sliced
- 3 small dried hot peppers
- 3 green onions, sliced
- 473.18-709.77 ml broccoli florets, steamed
- 2.46 ml toasted sesame seeds
- steamed jasmine rice (optional)
directions
- Stir together sauce in a cup and set aside. Have all ingredients near the wok or large skillet.
- Mix together the chicken with salt and rice wine in a small bowl. Lightly beat the egg and stir in with the chicken, then sprinkle in the cornstarch.
- Allow this to sit for 20 minutes to absorb the wine flavor.
- Then add it to the wok; when it sizzles, lower heat and stir until the chicken turns white (this will happen quickly), then drain chicken on paper toweling, and remove excess oil form wok, moving it carefully out of your cooking area so it is not accidentally spilled.
- Add the combination of oils to wok, and when it is hot, toss in the garlic, hot peppers, and onions.
- When it sizzles and becomes fragrant, add the chicken again and cook for 2-3 minutes until chicken cooks through.
- Stir in sauce mixture and boil to thicken. Add water if you need to thin it.
- Then stir in the broccoli, trying to coat it and when it heats through, sprinkle with sesame seeds. Check to see if it needs any salt.
- Serve over fluffy white jasmine rice.
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Reviews
-
I made a few changes to the recipe, I added sliced onions and sliced peppers. My family don't like super spicy food so I omited the dried peppers but did add chili oil in the sauce. Next time I will use less cornstarch because it had a grainy texture that I didn't like. I did add a lot of water and that helped with the grainy texture.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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