Ingredients

The following ingredients have 5 Servings
  • 2 tbsp cornflour/cornstarch
  • 3 tbsp soy sauce (, all purpose or light (Note 1))
  • 1 1/2 tbsp Chinese cooking wine or Mirin ((Note 2))
  • 3 tbsp oyster sauce ((Note 3))
  • 2 tsp sesame oil
  • Dash of white pepper ((sub black))
  • 2 tbsp oil (, peanut, vegetable or canola)
  • 1/2 onion (, sliced)
  • 2 garlic cloves (, finely minced)
  • 500g/1 lb chicken thighs or breast, thinly sliced ((optional tenderise, Note 4))
  • 400g/ 14 oz broccoli florets (, broken/cut into small bite size pieces (2 medium heads, ~5 cups))
  • 1 1/4 cups water

Instruction

  • Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
  • Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
  • Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
  • Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
  • Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
  • Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
  • Serve over rice!