Chicken Broccoli Ca - Unieng's Style

Chicken Broccoli Ca - Unieng's Style

220 Reviews 11 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (220)

Rate This Recipe
Jeffrey
93

Jeffrey

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

Estherlita Suryoputro
69

Estherlita Suryoputro

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
63

SummerRain

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.

More Reviews

Similar Recipes

Braised Balsamic Chicken
(2,186)

Braised Balsamic Chicken

Indian Chicken Curry II
(745)

Indian Chicken Curry II

Cherry Chicken Lettuce Wraps
(198)

Cherry Chicken Lettuce Wraps

Orange Juice Chicken
(80)

Orange Juice Chicken

Parsley Spinach Chicken Stew
(41)

Parsley Spinach Chicken Stew

Spaghetti with Broccoli and Chicken
(26)

Spaghetti with Broccoli and Chicken

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Parsley Spinach Chicken Stew

>

next recipe:

Braised Balsamic Chicken