Chinese Chicken and Broccoli

A reader wanted to know how I make Chicken and Broccoli, so here is the recipe I use. The trick to cook the broccoli is to boil it first, doing this allows the vegetable to soak up the sauce and the flavor.

Ingredients:
1 chicken breast
2 bunches of broccoli
Lee Kum Kee Oyster Sauce (can be found next to the soy sauce in most grocery stores)
Sesame oil

Directions:

As with all my dishes, I cook the chicken in a covered skillet until cooked mostly through. Waiting to cut the chicken into bit size pieces until after it is half way cooked helps the chicken stay moist and juicy. Pour about a teaspoon of sesame oil and 1/2 cup of water. You want to steam the chicken, not fry.

In your wok, bring water to boil. Once water is boiling, drop broccoli in and boil for 2-3 minutes.

Once broccoli turns bright green, drain water.

 

Pour 2 tablespoons of sesame oil into wok.
Put broccoli and cut up chicken pieces into wok.
Pour 1/4 of a cup of Oyster Sauce and 1/4 of a cup of water into wok and stir fry on Medium High for roughly 5 -7 minutes. The stir fry is ready when the chicken is cooked thoroughly.
(I added carrots which I cooked in the wok before I added the boiled broccoli, if you choose to do this use 1/4 of a cup of Oyster Sauce and 1/2 of a cup of water for half a bag of baby carrots. Cook for 7-10 minutes the add broccoli and chicken.)

Serve over fried rice and enjoy! To see how to make fried rice, check out HERE.