Chicken & Broccoli In Oyster Sauce
Chicken & Broccoli In Oyster Sauce

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chicken & broccoli in oyster sauce. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Find recipes for fried chicken, chicken breast, grilled chicken, chicken wings, and more! The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl (Gallus gallus). There are more chickens in the world than any other bird or domesticated fowl.

Chicken & Broccoli In Oyster Sauce is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Chicken & Broccoli In Oyster Sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have chicken & broccoli in oyster sauce using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken & Broccoli In Oyster Sauce:
  1. Make ready 2 chicken breasts or 4 chicken thighs, de-boned and skinned,
  2. Make ready 1 head broccoli cut into florets,
  3. Get 1 white onion, sliced (around 120g),
  4. Take 2 spring onions, cut in rings, whites and greens separated,
  5. Get 1 thumb fresh ginger, sliced finely,
  6. Make ready 2 cloves garlic, crushed,
  7. Make ready 1 tbsp premium oyster sauce (I used Lee Kum Lee brand),
  8. Take 3 tsp fish sauce,
  9. Prepare 2 tsp white sugar or granulated stevia sweetener,
  10. Make ready 1/2 chicken stock cube,
  11. Prepare 2 cups boiling water,
  12. Take 1 pinch white pepper, and salt to season,
  13. Get Cooking oil (I used a spray oil)
  14. Take For the marinade:
  15. Prepare 2 tbsp cornflour,
  16. Take Half a bowl cold water,
  17. Get 2 tbsp light soy sauce

Jazz up this supper staple with flavorful recipes for roasted, baked, and fried chicken as well as chicken casserole, soup, salad, wings, pasta and more. Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry-Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked chicken.

Steps to make Chicken & Broccoli In Oyster Sauce:
  1. Mix the cornflour into the bowl of cold water until no lumps remain. Add the light soy sauce and stir. Take the chicken and cover it in cling film on a chopping board and smash it out as thin as possible using a rolling pin. Trim off any excess fat. Cut into fine strips and add to the cornflour mix. Leave in the fridge to marinade for at least 30 mins.
  2. Heat up a wok over a high heat and add some oil. Once hot, add the onion and allow to soften then pour off 90% of the marinade water from the chicken and pour the rest into the wok. Cook for 2-3 minutes then add in the crushed garlic and ginger and season with a pinch of white pepper and a tiny pinch of salt.
  3. Turn the heat down to medium. Add in the whites of the spring onions and the sugar and stir. Crumble over the stock cube then add 2 cups of boiling water. Bring to a simmer.
  4. After simmering for a minute add the fish sauce. Stir to combine. Add in the broccoli florets and simmer gently until 95% of the water has evaporated and reduced down.
  5. Add in the oyster sauce. Stir it through gently to incorporate.
  6. Serve up and garnish with the remaining greens of the spring onions. Enjoy!

Parmesan is full of flavor, so a little goes a long way. Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. This is the best chicken potpie recipe to have on hand when company comes over. —Karen Johnson, Bakersfield, California Choose your KFC chicken: original recipe, extra crispy, Kentucky grilled chicken, extra crispy tenders, hot wings and popcorn nuggets. I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for!

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