Made by: Gary
Gary's favorite dish from the Chinese takeout place is chicken and broccoli. He's been looking for a recipe to adapt from. Google is his friend, even though I have tons of recipes in my reader.
Gary found this recipe on Andrea's page.
1 chicken breast, boneless and skinless (about 10 oz) (we used chicken tenderloins)
1 tablespoon corn starch
2 teaspoons dry sherry (or dry white wine)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound broccoli florets
3 tablespoons vegetable oil
1 garlic clove, minced
1 slice fresh ginger, minced
2 tablespoons low sodium soy sauce (we used regular)
2 tablespoons oyster sauce
1/4 cup chicken broth
1 teaspoon sugar
extra cornstarch for thickening
1. Slice chicken breast across the grain into strips about 1/4 inch thick. In a bowl, toss the chicken with the cornstarch, sherry, salt, and pepper. Make sure it’s coated evenly. Set aside for 10 to 15 minutes.
2. Immerse the broccoli in a pot of water with oil and salt. Cover and bring to a boil. Drain and set aside.
3. In a wok, heat oil over high heat for about a minute. Add garlic and ginger and stir-fry for just 30 seconds. Add the chicken and stir-fry until it is white and opaque, about 3 to 5 minutes. Add the broccoli, soy sauce, oyster sauce, chicken broth, cornstarch, and sugar. Stir-fry until broccoli is tender and heated through, about 2 to 3 minutes.
4. Serve with rice.
It was a little salty for my taste. It may be because we used regular soy sauce instead of low sodium. However I think there may be too much soy sauce and oyster sauce. We will definately use this recipe and adapt to our tastes.