Chicken and Broccoli Stir-Fry Recipe
Ingredients:
- 2 boneless, skinless chicken breasts, sliced thinly
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
- Cooked rice, for serving
Instructions:
- Marinate the chicken: In a bowl, mix the chicken slices with 1 tablespoon of soy sauce and let it marinate for at least 15 minutes.
- Blanch the broccoli: Bring a pot of water to a boil and blanch the broccoli florets for about 2 minutes until they are bright green and slightly tender. Drain and set aside.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
- Once the oil is hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
- Add the marinated chicken to the skillet. Stir-fry for about 5-6 minutes until the chicken is cooked through and no longer pink.
- Add the blanched broccoli to the skillet and stir-fry for an additional 2-3 minutes until the broccoli is heated through.
- In a small bowl, mix together the remaining tablespoon of soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch (if using). Pour the sauce over the chicken and broccoli mixture. Stir well to combine and allow the sauce to thicken slightly.
- Once the sauce has thickened, remove the skillet from the heat.
- Serve the chicken and broccoli stir-fry hot over cooked rice.