“Stir-fried chicken, broccoli, and onions are tossed in an Asian sauce. Add baby bok choy leaves along with the broccoli, if desired!” - by anemptyroad
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Mix chicken, 2 tablespoons vegetable oil, cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry, garlic, and ginger in a bowl. Whisk 3 tablespoons soy sauce, 3 tablespoons sherry, oyster sauce, and sambal oelek in another bowl.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. Transfer cooked chicken to a platter. Heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. Stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more.
- Return chicken to wok and add green onions; toss until heated through and coated with sauce. Season with salt and black pepper.
Nutrition
Amount Per Serving (4 total)
- Calories
- 260 cal
- 13%
- Fat
- 16.1 g
- 25%
- Carbs
- 12.7 g
- 4%
Based on a 2,000 calorie diet
Share It
Reviews (1)
Rate This Recipe
"As written, 3 1/2 stars. With some simple changes, definitely a keeper! It was fairly bland before changes were made. Upped garlic to 2 tsp, sambal oelek to 2 tsp. Added 1/4 tsp black pepper, 2 ts..." See morep sriracha, 2 tsp fish sauce, 2 tsp lemon juice, 1 Tbsp rice wine vinegar, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 2 packets of Splenda. PERFECT! Served over brown rice cooked in chicken broth. This recipe would lend itself well to pretty much any stir fry veggie or meat."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
