Stir-Fried Chicken with Chinese Broccoli, Mushrooms & Oyster Sauce
- camissonia
- Oct 26
- 1 min read
I adapted this recipe from The Woks of Life and it is simply delicious! Where I digressed was in tenderizing the chicken with baking soda before cooking. If you can't find Chinese broccoli, broccolini is an excellent substitute. Great served with steamed white rice to soak up all that delicious sauce!
1
Note on the sauce:
*Totole chicken powder is available in many Asian markets.
Notes
1
Slice the chicken breasts thinly into 1"x2" pieces and place into a bowl. Add the baking soda and 3 tbsp water and mix gently to combine (I use my hands clad with disposable plastic gloves to do this). Place the bowl in the refrigerator for 30 minutes to tenderize the meat.
2
Fill a medium pot about 3/4 ways up with water and 1 tbsp oil; heat on high heat until boiling; add the Chinese broccoli or broccolini and blanch for 45 seconds. Remove the veggies with a strainer, removing as much water as possible, and place into a bowl; set aside.
3
Rinse the chicken slices well in a colander to remove all the baking soda. Pat dry with paper towels. Place the chicken into a bowl and combine with the marinade ingredients; set aside for 30 minutes.
4
Combine all the sauce ingredients together in a bowl or measuring cup; set aside.
5
Heat 2 tbsp oil in a wok over high heat until the oil is shimmering; add the chicken slices in a single layer and cook for 40-60 seconds to sear; flip the chicken slices over and sauté another 40-60 seconds until browned. Remove the chicken to a plate and set aside.
6
Add another 1 tbsp oil to the wok. Add the sliced ginger and saute for 30 seconds. Add 2 tbsp. water, mushrooms and garlic; sauté for 1 minute then add the Shaoxing wine. Stir-fry for 30 seconds.
7
Add the sauce mixture and bring to a simmer. Add the cornstarch slurry and cook for 10-15 seconds until the sauce has thickened.
8
Add the chicken slices and Chinese broccoli/broccolini to the pan. Stir to combine and heat through. Taste and season with an additional 1/2 teaspoon kosher salt or as needed.
Instructions
1 1/2 lbs chicken breasts thinly cut into 1" x 2" pieces
2 tsp baking soda
3 tbsp water
1 tbsp oyster sauce
1 tbsp vegetable oil
3 tbsp water
1 1/2 tbsp cornstarch
Marinade
1 cup low sodium chicken stock (or 1 cup water + 1 tbsp Totole chicken powder*)
1 tbsp soy sauce
3 tbsp oyster sauce
2 tsp sesame oil
2 tsp sugar
1/2 tsp white pepper
Sauce
12 oz Chinese broccoli (Gai Lan) or broccolini cut into 3" sections
4 oz assorted fresh mushrooms*
3 slices fresh ginger
6 cloves garlic thinly sliced
1 tbsp Shaohsing wine
1 tbsp cornstarch
2 tbsp water
Cornstarch Slurry
1/2 tsp kosher salt
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Stir-Fried Chicken with Chinese Broccoli, Mushrooms & Oyster Sauce
Prep Time
25 min
Cooking Time
15 min
Rest Time
0 min
Total Time
40 min
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