Chinese Chicken and Broccoli

How to Make Chinese Chicken and Broccoli

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1. Toss the chicken with the cornflour and 1 tbsp of the soy sauce.

   Mark done

2. Heat half the oil in a wok until smoking and stir-fry the chicken for 4 minutes until browned, then set aside.

   Mark done Start 4 min timer

3. Add the rest of the oil, the broccoli and the water, cover and steam for 2 minutes.

   Mark done Start 2 min timer

4. Add the garlic and ginger for 30 seconds, then return the chicken with the remaining soy sauce and the oyster sauce.

   Mark done Start 30 sec timer

5. Toss for 1 minute until glossy and serve.

   Mark done Start 1 min timer

A Few Pointers

• Coat the chicken in cornflour first.
• Heat the wok until it smokes.
• Cook in batches if the wok is small.
• Have everything chopped before you start.

Common Substitutions & Variations

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve With It

Steamed rice · Egg fried rice · Egg noodles · Cucumber salad

Keeping and Reheating

Keeps in the fridge for 2 days. Reheat in a hot pan or the microwave until hot all the way through.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.