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Chicken and Broccoli Stir-Fry Recipe (with Video)

Sugar-free, Fish-free, Dairy-free
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By
conniecooks

Discover our Chicken and Broccoli Stir-Fry Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
1

Prep 20min | Cook 10min

Ingredients

Main Ingredients
- 1 lb chicken thigh or breast
- 1 Broccoli, chopped into florets
- 3 tbsp Vegetable oil
- 4 clove Garlic, minced
Marinade for the Chicken
- 3 tbsp water
- 1 tbsp Oyster sauce
- 1 tsp Cornstarch
- 1.5 tbsp Vegetable oil
Sauce
- 0.667 c Chicken stock
- 1 tbsp Sugar
- 1 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Oyster sauce
- 2 tbsp Shaoxing wine
- 2 tbsp Cornstarch, mixed with 2 tbsp water to form a cornstarch slurry
- 1 tsp Sesame oil
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Directions

Marinating the Chicken
1. Slice the chicken against the grain into bite-sized pieces.
2. Add the chicken into a bowl and add in the marinade sauce, mix well and set aside for around 15 minutes.
Preparing the Sauce
1. Prepare the sauce mixture in a separate bowl and set aside.
Blanching the Broccoli
1. Boil water in a pot and blanch the broccoli florets for 2 minutes.
2. Drain and set aside.
Cooking the Chicken
1. Bring a pan over medium-high heat, add 2 tablespoons of vegetable oil and the minced garlic, and cook the chicken for around 5 minutes until it’s cooked through.
Adding the Sauce
1. Pour the sauce mixture into the pan and let it come to a simmer.
2. Cook the sauce for a couple of minutes until it starts to thicken, this should take around 1-2 minutes. The longer you simmer, the thicker the sauce will get. Stir constantly.
Final Steps
1. Toss the broccoli into the pan and stir-fry until the chicken and broccoli is coated well in the sauce.
2. If your sauce is too thin, you can add more cornstarch slurry, or add more chicken stock if the sauce is too thick.
3. Serve with a bowl of steamed white rice.

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