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Chicken Broccoli Ca - Unieng's Style

Chicken Broccoli Ca - Unieng's Style

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
unieng

unieng

An Indonesian-Chinese stir-fry meal. All that you want in a meal. Delicious, fast, healthy, low calorie, and impressive. Serve it hot over white rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.
  2. Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring until soft, about 10 minutes. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jeffrey
96

Jeffrey

2/15/2006

Quick and easy, my family loved it. I didn't have any oyster sauce so I just used a little more Soy. Delicous.

Bunda Estherlita Suryoputro
69

Bunda Estherlita Suryoputro

11/13/2005

The bok choy turn too soft if cook on the same time with broccoli. What I did, I steam the broccoli for a moment then add to the chicken the same time with bok choy only for several minutes. It works well for me.All veggie still crispy.

SummerRain
65

SummerRain

4/10/2005

This is a good recipe, but you have to keep in mind that each soya sauce and oyster sauce has their own taste, so the result of the recipe will differ according to which brand you've used. I usually use broth (or add a bit of bouillon in the water), add 1 tbs soy sauce and 1 tbs oyster sauce into it, and sprinkle a bit of pepper. I also use 1 tbs hoisin sauce and 1/4 tsp five spice powder in the chicken marinade. Sometimes I replace the chicken with pork or beef, and add 1 tbs chinese rice wine or dry sherry into the marinade. For quicker vegetable cooking, put a lid on your skillet/wok after you've added the water mixture, set the fire on high. In less than 5 minutes the veggies will be soft but still crunchy.

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