Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, chicken & broccoli in oyster sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken & Broccoli In Oyster Sauce is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Chicken & Broccoli In Oyster Sauce is something which I’ve loved my whole life.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken & broccoli in oyster sauce using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chicken & Broccoli In Oyster Sauce:
- Take 2 chicken breasts or 4 chicken thighs, de-boned and skinned,
- Get 1 head broccoli cut into florets,
- Take 1 white onion, sliced (around 120g),
- Make ready 2 spring onions, cut in rings, whites and greens separated,
- Take 1 thumb fresh ginger, sliced finely,
- Get 2 cloves garlic, crushed,
- Get 1 tbsp premium oyster sauce (I used Lee Kum Lee brand),
- Get 3 tsp fish sauce,
- Make ready 2 tsp white sugar or granulated stevia sweetener,
- Prepare 1/2 chicken stock cube,
- Make ready 2 cups boiling water,
- Prepare 1 pinch white pepper, and salt to season,
- Get Cooking oil (I used a spray oil)
- Get For the marinade:
- Take 2 tbsp cornflour,
- Make ready Half a bowl cold water,
- Prepare 2 tbsp light soy sauce
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Steps to make Chicken & Broccoli In Oyster Sauce:
- Mix the cornflour into the bowl of cold water until no lumps remain. Add the light soy sauce and stir. Take the chicken and cover it in cling film on a chopping board and smash it out as thin as possible using a rolling pin. Trim off any excess fat. Cut into fine strips and add to the cornflour mix. Leave in the fridge to marinade for at least 30 mins.
- Heat up a wok over a high heat and add some oil. Once hot, add the onion and allow to soften then pour off 90% of the marinade water from the chicken and pour the rest into the wok. Cook for 2-3 minutes then add in the crushed garlic and ginger and season with a pinch of white pepper and a tiny pinch of salt.
- Turn the heat down to medium. Add in the whites of the spring onions and the sugar and stir. Crumble over the stock cube then add 2 cups of boiling water. Bring to a simmer.
- After simmering for a minute add the fish sauce. Stir to combine. Add in the broccoli florets and simmer gently until 95% of the water has evaporated and reduced down.
- Add in the oyster sauce. Stir it through gently to incorporate.
- Serve up and garnish with the remaining greens of the spring onions. Enjoy!
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