CHICKEN WITH CHINESE BROCCOLI & MUSHROOMS
If you’re looking for a light, nutritious supper that brings out the best in both chicken breast and Chinese broccoli, this stir-fry is for you.
When the blog was just a few months old, this was one of the first recipes we published. I decided to re-test, re-develop, and re-photograph it because it hadn’t received the most attention. As it turns out, there were several changes that needed to be made.
Aside from metric measurements, clearer instructions, and updated nutrition information, we’ve also added a new and improved version. Enjoy!
- 12 ounces of boneless and skinless chicken breast
- 12 ounces of Chinese broccoli
- 4 ounces of fresh oyster mushrooms
- 3 tablespoons of vegetable oil
- 3 sliced cloves garlic
- 2 teaspoons of cornstarch (dissolved in 1 tbsp of water)
- 2 tablespoons of water
- 2 slices of ginger
- 2 teaspoons of cornstarch
- 2 teaspoons of light soy sauce
- 1 1/2 tablespoons of oyster sauce
- 1 teaspoon of vegetable oil
- 1 teaspoon of oyster sauce
- 1 tablespoon of Shaoxing wine
- 1/4 cup of chicken stock
- ¼ teaspoon of white pepper
- 1/4 teaspoon of sugar
- ¼ teaspoon of sesame oil
- Using a mandolin or other sharp object, slice the chicken against the grain until it is very thin. Oyster sauce, water, cornstarch, and vegetable oil are all good additions to the sliced chicken. The marinated ingredients should be massaged into the chicken until no liquid remains. Set away for 15 to 20 minutes while preparing the rest of the recipe.
- Trim the Chinese broccoli ends and split the stalks into smaller pieces after washing (separate individual leaves, and snap stems in half). Set aside the oyster mushrooms once they’ve been ripped apart with a fork and a spoon. Slicing shiitake mushrooms is an option if you’re utilizing them. Ginger and garlic should also be ready to use.
- Combine the chicken stock, light soy sauce, oyster sauce, white pepper, sugar, and sesame oil in a small bowl or measuring cup. Toss out of the way.
- Boil 1 tablespoon of vegetable oil in a wok or large saucepan while you’re waiting for the water to boil. Cook the greens for 30 to 45 seconds, depending on their thickness, in boiling water. Remove the noodles from the wok as fast as possible, using a strainer or slotted spoon to drain any remaining liquid.
- When the wok begins to smoke, remove it from the fire and allow it to cool. In the wok, add 1 tablespoon of oil and spread it out evenly. The chicken should be added in a single layer and seared for 20-30 seconds on one side. For an additional 20-30 seconds, flip the pan over and sear the other side. Remove the chicken from the wok and continue to cook for an additional 10 to 15 seconds. Toss out of the way.
- Add the ginger and a tbsp. of oil to the wok after turning the heat down to a low simmer. Cook for a whole one-minute period. Deglaze the wok with 2 tbsps of water, the mushrooms, and the garlic, and cook for a few seconds until the water evaporates. Add the Shaoxing wine and stir-fry for a minute over high heat. Stir-fry for a further one minute after that.
- Bring to a simmer after stirring in the sauce mixture. Add 2 tbsp. cornstarch to 1 tbsp. of water and stir until smooth; then add to sauce. The sauce should thicken in about 15 seconds.
- Chicken and greens should be mixed together before being added to the thickened sauce. Continue to stir-fry for another 30 seconds, until all of the ingredients are coated in the sauce, and everything is thoroughly mixed. Serve right away.