Chicken and broccoli with oyster sauce

Chicken and broccoli with oyster sauce

Serving size: Serves 4
Cuisine type: Chinese
Cooking time: Less than 15 minutes
Course: Main
Cooking method: wok


½ cup (125ml) chicken stock
¼ cup (60ml) oyster sauce
2 teaspoons cornflour
2 teaspoons caster sugar
½ teaspoon sesame oil
1 tablespoon of vegetable oil
500g chicken breast fillets, sliced thinly
4 green onions (green shallots), chopped
1 tablespoon grated fresh ginger
3 cloves garlic, crushed
500g broccoli florets
2 tablespoons water

NOTE: Best made just before serving.


Whisk the stock, oyster sauce, cornflour, sugar and sesame oil in a small bowl until well combined.

Heat half the vegetable oil in a wok; stir-fry chicken, in batches, until just cooked through, then remove from the wok.

Heat the remaining oil in the same wok; stir-fry the onions, ginger, garlic, broccoli and water until tender.

Add the sauce mixture and chicken to the wok; stir-fry until the chicken is hot and sauce boils and thickens.

Serve with steamed rice, if desired.

Not suitable to freeze. Suitable to microwave.

Photography by Alan Benson.

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