Chicken and Broccoli Stir-Fry with Oyster Sauce
Thin chicken slices marinated in soy sauce, oyster sauce, and cornstarch, then stir-fried with separately steamed broccoli.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast thinly sliced across the grain
- 2 cups broccoli florets bite-size
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- Salt and pepper to taste
- cooked white rice or egg fried rice optional, for serving
As Needed
- water 1/4 cup for steaming, 2 tablespoons for sauce, plus more as needed
Instructions
Method
- Toss 1 lb thinly sliced chicken with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Cover and refrigerate for 15 minutes.
- Add 2 cups broccoli and 1/4 cup water to a large skillet. Cover over medium heat for 3–4 minutes until crisp-tender; remove broccoli and drain the pan.
- Heat 1 tablespoon vegetable oil over medium-high heat. Stir-fry the chicken in a single layer for about 4–6 minutes until the thickest pieces reach 165°F; transfer to a clean plate.
- Reduce to medium; add the remaining 1 tablespoon oil, 2 minced garlic cloves, and 1 teaspoon ginger and stir for 30 seconds. Add 2 tablespoons water, simmer and scrape the pan, then toss in broccoli for 1 minute; turn off the heat, fold in chicken, and season to taste.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.