A tender, savory, and sweet stir-fry featuring velveted chicken and crisp broccoli in a rich, glossy sauce.
3 tbsp corn starch/flour
2 tbsp light soy sauce
2 tbsp hoisin sauce
2 tbsp oyster sauce
1 tbsp honey or brown sugar
1 tbsp sesame oil
1 tsp fresh ginger, minced
1 tbsp sesame seeds
1 1/2 cups chicken stock or water
2 large chicken breasts or thighs, sliced
1 tsp bicarb soda (optional)
1 tbsp vegetable oil
1 tsp minced garlic
1/2 brown onion, sliced
1 bunch steamed broccoli
Steamed rice
1.Tenderize chicken by mixing with bicarb soda, refrigerate for 20 minutes, then rinse and pat dry.
2.Mix corn starch, soy sauce, and remaining sauce ingredients in a jug.
3.Heat oil and garlic in a wok or pan over medium-high heat, add onion, and cook for 3 minutes.
4.Add chicken and stir until cooked on the outside, then add the sauce.
5.Simmer until thickened and glossy, about 6 minutes.
6.Turn off heat, stir in steamed broccoli, and serve with rice.
Velveting the chicken ensures restaurant-soft texture.
Ensure chicken reaches an internal temperature of 165°F.
Steam broccoli separately for the best texture.
Serve hot over steamed rice.
Find it online: https://chickenio.com/chicken-and-broccoli-stir-fry-2/