1 1/2 # white or dark meat chicken, cut into bite size pieces
3 Tbs. soy sauce
1 Tbs. dry sherry
1 Tbs. cornstarch
3/4 # broccoli florets (aboout 4 cups)
2 cloves garlic, minced
2 Tbs. minced ginger
1/2 tsp. red chile flakes
2 Tbs. oyster sauce
1/4 cup canola or grapeseed oil
salt and pepper
In a bowl, whisk together 1 Tbs. of soy sauce, the cornstarch, and the sherry. Add the chicken and stir to coat and let sit for up to 30 minutes. In a large, heavy bottomed skillet(not non stick) add 2 Tbs oil. When skillet is hot, add the chicken and let it cook undisturbed for 2-3 minutes. You can season it with salt and pepper at this time. After it has browned, flip over to the other side and do the same. It's okay and even preferable if the chicken sticks a bit. After the second side has cooked for about 2 minutes, remove the chicken from the pan and set aside. It should not be fully cooked at this time. Add the remaining Tbs. of oil and add the chile flakes, the ginger and the garlic. Stir for 1 minute making sure the garlic does not burn. Add the broccoli to the pan and 3-4 Tbs. of water. This will incorporate some of the browned bits on the pan. Stir fry the broccoli for a few minutes stirring frequently. You can put a lid on the pan to speed up the process. When the broccoli is close to done, add the chicken and the oyster sauce and the rest of the soy sauce. Stir everything together for a minute or two longer. Cut into a piece of chicken to check doneness. Serves 4.
Serve with rice. It's easy to customize this recipe. You can use any protein you like and also adjust the chile flakes according to your preference. I used dark meat chicken in the above recipe/picture.
Oyster sauce is found in the Asian cooking section at the market.
Comments