Stir-Fried Chicken with Broccoli and Oyster Sauce
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Ingredients
- 450 g chicken thigh fillets, sliced
- 250 g broccoli, cut into florets
- 3 garlic cloves
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp cornflour
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 233 kcal
- Protein
- 24.6 g
- Carbohydrate
- 5.4 g
- of which sugars
- 2.2 g
- Fat
- 12.1 g
- of which saturates
- 2 g
- Fibre
- 1.8 g
- Salt
- 1.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blanch the broccoli florets in boiling water for 2 minutes, then drain.
- 2
Crush the garlic.
- 3
Heat the vegetable oil in a wok over a high heat and fry the garlic for 30 seconds until fragrant.
- 4
Add the chicken and stir-fry for 5 minutes until cooked through with no pink remaining.
- 5
Add the broccoli and stir-fry for 2 minutes.
- 6
Mix the oyster sauce, soy sauce and cornflour with 3 tablespoons of water, pour into the wok and toss for 1 minute until the sauce thickens and coats everything.
- 7
Serve with jasmine rice.
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