Chicken Broccoli Water Chestnut W Oyster Sauce Recipes

STIR-FRIED CHICKEN WITH BROCCOLI, WATER CHESTNUTS AND PEPPERS

Steps:

• Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.

CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)

Steps:

• Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
• Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
• Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
• Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
• Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
• Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
• Serve over rice!

STIR-FRIED BROCCOLI IN OYSTER SAUCE

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Trim the broccoli into florets and bite-size (1 1/2-inch) pieces of peeled stem. Add the broccoli to the pot and cook until crisp-tender, about 1 1/2 minutes. Strain in a colander.
• Heat the oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the garlic, ginger and jalapeno and cook until the garlic is golden and fragrant, about 45 seconds. Add the broccoli, oyster sauce, vinegar and 1/4 teaspoon salt and toss to coat.

CHICKEN, BROCCOLI & WATER CHESTNUT W/ OYSTER SAUCE

Steps:

• Cut chicken breast crosswise into thin slices about 1/4" thick. In a bowl, toss chicken with cornstarch, sherry, salt and pepper to coat evenly. Let stand 10-15 minutes. Meanwhile, cut broccoli florets from stems. Peel and cut stems into 2" pieces about 1/2" thick. In a large saucepan of boiling, salted water, cook broccoli stems and florets until broccoli is a bright green and crisp-tender, about 3 minutes. Drain and rinse under cold running water; drain well. In a wok, heat oil over high heat until just smoking. Add garlic and ginger and stir fry until aromatic, about 30 seconds. Add chicken and stir fry until chicken becomes white and opaque, 3-5 minutes. Add water chestnuts, broccoli, soy sauce, oyster sauce, chicken broth, and sugar. Stir fry until vegetables are tender and heated through, about 3 minutes. Serve.

BROCCOLI WITH OYSTER SAUCE

Steps:

• In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.
• In a large skillet, heat vegetable oil over medium-high. Addgarlic and broccoli. Cook, tossing occasionally,until broccoli is bright green, about 3minutes. Add 1/2 cup water, cover, andcook until broccoli is tender but stillhas some bite, about 2 1/2 minutes. Addoyster sauce mixture; cook until thickened,about 1 minute.

THAI CHICKEN WITH BROCCOLI AND OYSTER SAUCE

Steps:

• In a small bowl, combine oyster sauce, fish sauce, sugar, pepper and chicken stock; stir well.
• Heat a wok or a large deep skillet over high heat.
• Add oil and swirl to coat pan.
• Add garlic and toss well, until fragrant, about 15 seconds.
• Add chicken and spread into a single layer.
• Cook, undisturbed, until edges turn white, about 1 minute.
• Toss well and cook for 30 seconds more.
• Add broccoli florets and toss well.
• Cook, tossing once, until bright green, for 1 minute.
• Add oyster sauce mixture and toss well.
• Cook, undisturbed, until chicken is cooked through and broccoli is tender-crisp.
• Serve hot or warm--can serve over hot cooked rice.