chillyfillmores
For the Chicken Marinade: - 1 lb (about 450g) boneless, skinless chicken breasts, thinly sliced - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon cornstarch - 1 teaspoon sesame oil For the Stir Fry Sauce: - 1/4 cup soy sauce - 2 tablespoons oyster sauce - 1 tablespoon hoisin sauce - 1 tablespoon rice vinegar - 1 tablespoon brown sugar - 1 teaspoon cornstarch
Ingredients
For Stir Frying: - 2 tablespoons vegetable oil - 3 cups broccoli florets - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1/4 teaspoon red pepper flakes (optional, for heat) - Sesame seeds and sliced green onions for garnish (optional)
Ingredients
In a bowl, combine sliced chicken with soy sauce, oyster sauce, cornstarch, and sesame oil. Toss to coat evenly and let it marinate for at least 15-20 minutes.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and cornstarch. Set aside.
Bring a pot of water to boil. Add the broccoli florets and blanch for 2 minutes. Drain and immediately plunge the broccoli into ice water to stop the cooking process. Set aside.
Heat 1 tablespoon of vegetable oil in a wok or a large skillet over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and browned. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Add minced garlic, grated ginger, and red pepper flakes (if using). Stir-fry for about 30 seconds until fragrant.
Add the blanched broccoli to the pan and stir-fry for an additional 2-3 minutes until the broccoli is tender-crisp.
Return the cooked chicken to the pan. - Pour the prepared stir fry sauce over the chicken and broccoli. Stir to coat everything evenly and let it simmer for an additional 1-2 minutes until the sauce thickens.
Garnish the Chicken and Broccoli Stir Fry with sesame seeds and sliced green onions if desired.