Chicken and Broccoli

  • 1.5 lbs. chicken tenders, cut into bite-size pieces
  • 1.5 lbs. broccoli florets
  • 2 tbsp. canola oil
  • 4 cloves garlic, minced
  • 2 tsp. cornstarch, dissolved in 2 tbsp. water
For the marinade:
  • 2 tsp. soy sauce
  • 2 tsp. Chinese rice wine (or dry sherry)
  • 1 tsp. cornstarch
  • 1/4 tsp. freshly ground black pepper
For the sauce: 
  • 3/4 cup oyster sauce
  • 2 tbsp. Chinese rice wine (or dry sherry)
  • 6 tbsp. soy sauce
  • 1 1/2 cups chicken broth

Marinate the chicken: Stir together the beef marinade ingredients in a ziplock bag. Add the chicken pieces and squish around in the bag so they are well coated. Let stand for 10-60 minutes.

Prepare the sauce: Stir together the sauce ingredients in a small bowl.

Blanch the broccoli: Cook the broccoli in a small pot of boiling water until tender-crisp, about 3 minutes. Drain thoroughly and then place in an ice bath to stop the cooking process.

Heat a large pan over medium heat. Add the oil and swirl to coat. Add the chicken in a single layer. Cook for about 5-7 minutes or until cooked through.

Pour in the sauce and stir to combine. Drain the broccoli and add it to the pan. Bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, about 30 seconds.

by The Savvy Kitchen