Time: 40min
Servings: 6-8
Rating: 4.5/5
Recipe by Bill from the woks of life: https://thewoksoflife.com/beef-with-chinese-broccoli/
INGREDIENTS
- 1.5lb chicken thighs (~4), boneless & skinless
- 1 tbs cornstarch
- 1 tbs oil
- 1 tbs soy sauce
- 4-6 slices fresh ginger
- 6 cloves garlic, sliced
- 3 medium broccoli crowns, bite sized florets
- Oil to coat pan
- 3 tbs oyster sauce
- 1 tbs soy sauce
- 1/2 tsp salt
- 1/2 tsp brown sugar
- 1/2 tsp sesame oil
- 1/2 cup chicken stock
- 1 red thai chili, sliced in half
INSTRUCTIONS
- Mix together cornstarch, oil, and soy sauce.
- Chop chicken into bite sized pieces and marinate in sauce for at least 20min.
- Slice ginger and garlic, chop broccoli.
- Mix together stir-fry sauce, add in red chili and garlic.
- Heat oil in pan until hot. Brown chicken for 1 min each side. Remove from pan.
- Caramelize ginger for 30sec. Add in ginger and broccoli. Cook until florets are bright green, 3min.
- Add back chicken and sauce. Mix and cook until everything is cooked through, 1-2min.
Thoughts
Delicious with steamed rice and quick to throw together. I think this ratio of sauce is the right amount to flavor the rice. I’m still working on which spicy sauce to use and how much to add. Adding the red chili into the sauce makes it plenty hot, 1/2 would probably be plenty. I fish it out after it’s cooked.