Chicken and Broccoli Stir Fry
Quick and easy Chicken and Broccoli Stir Fry
Ingredients
- 1/8 tsp. salt optional (you can skip this for a less salted dish)
- 1/2 tbsp. light soy sauce
- 2 tbsp. water with ginger and scallion soaked in
- 1/4 tsp. white pepper powder
- 3 tsp. cornstarch
- 1/2 tbsp. vegetable oil
- 1/2 head broccoli medium-sized
- 3 tbsp. cooking oil
- 1/2 thumb-sized ginger skin removed and sliced
- 3 garlic cloves sliced
- 1/2 tbsp. oyster sauce
- 1/2 tbsp. light soy sauce
- 1 tsp. sesame oil optional
Instructions
Marinating
- Cut chicken meat into similar pieces. Add salt (or skip it for a less salty dish), Shaoxing wine, light soy sauce, and white pepper. Mix well.
- Add water or stock. Gently stir the pork slices for 2-3 minutes, until the juice is fully absorbed, then add cornstarch. Set aside for 15 minutes. Mix in around 1/2 tablespoon of vegetable cooking oil just before frying.
Blanch the broccoli
- Bring a large pot of water to a boil; add a pinch of salt and 1/2 teaspoon vegetable oil, blanch the broccoli for about 15 seconds, then remove and drain.
Fry the pork
- Heat your wok or pan first. Add cooking oil to form a 2-3 cm-high layer (don't be scared by the amount; we don't eat it all). Add the chicken when the oil begins to warm, but isn't hot. Cook for about 3-5 seconds, then quickly fry until it turns pale. Transfer out immediately.
Mix with broccoli
- Remove the excess oil and save it for vegetable stir-fries. Keep about 1 tablespoon of oil, then fry the garlic and ginger until aromatic. Add the blanched broccoli, then add oyster sauce and light soy sauce. Fry for about 15 seconds to let the flavors meld.
- Return the chicken with 2-3 Thai peppers, and drizzle with sesame oil. Quickly mix well and transfer out. Serve hot!