Wednesday, February 24, 2021

Chinese Chicken and Broccoli


Chinese Chicken and Broccoli

We're big fans of Chinese take-out, so we're always on the lookout for slimming alternatives. Enter the Chinese chicken and broccoli!


  • 1 teaspoon of sugar
  • 2 cups of small broccoli florets
  • 2 teaspoons minced fresh ginger
  • 1 cup sliced mushrooms if you don't like mushrooms, you can add more broccoli instead
  • 1/4 cup low sodium chicken broth or water
  • 1 teaspoon minced garlic
  • 1 teaspoon of soy sauce
  • 1 teaspoon of cornstarch
  • salt and pepper to taste
  • 1/4 cup oyster sauce
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 tablespoon + 1 teaspoon of vegetable oil
  • 2 teaspoons of toasted sesame oil


First, heat 1 teaspoon of oil in a large skillet over medium heat. Add the broccoli and mushrooms and cook for about 4 minutes or until the vegetables are tender.

Then, add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the vegetables from the pan; place them on a plate and cover.

Wipe the pan with a paper towel and turn up the heat. Add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook 3-4 minutes per side until golden brown and cooked through.

Return the vegetables to the pan and cook for another 2 minutes or until the vegetables are heated through.

In a bowl, whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl, mix the cornstarch with a tablespoon of cold water.

Pour oyster sauce mixture over chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook 1 minute longer or until sauce is just starting to thicken.

Serve immediately, with rice if desired.

Happy Cooking Time.