Ingredients
4
4 servings
- •2 skinless, boneless chicken breast halves, sliced
- •2 tablespoons vegetable oil
- •1 tablespoon cornstarch
- •2 teaspoons soy sauce
- •2 teaspoons dry sherry
- •1 teaspoon minced garlic
- •½ teaspoon minced fresh ginger root
- •3 tablespoons soy sauce
- •3 tablespoons dry sherry
- •2 tablespoons oyster sauce
- •1 teaspoon sambal oelek
- •2 tablespoons vegetable oil, divided
- •3 cups broccoli florets
- •½ cup sliced onion
- •2 green onions, sliced
- •salt and ground black pepper to taste
Instructions
- Mix chicken, 2 tablespoons vegetable oil, cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry, garlic, and ginger in a bowl. Whisk 3 tablespoons soy sauce, 3 tablespoons sherry, oyster sauce, and sambal oelek in another bowl.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. Transfer cooked chicken to a platter. Heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. Stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more.
- Return chicken to wok and add green onions; toss until heated through and coated with sauce. Season with salt and black pepper.
Nutritional Facts
Per 4 servings
- Calories: 260
- Carbohydrate: 13g
- Fat: 16g
- Fiber: 2g
- Protein: 16g
- Sugar: 3g
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