55 min · 1 serving · @Maxine Sharf
Chicken and Broccoli Stir Fry
Velveted chicken breast and crisp-tender broccoli stir-fried with garlic, ginger and scallions in a savoury soy and oyster sauce.
Nutrition per serving
- 345 kcal
- 44 g protein
- 17 g carbs
- 11 g fat
Ingredients
- 170 g chicken breast, thinly sliced
- ¾ tsp soy sauce (marinade)
- ¾ tsp cornstarch (marinade)
- ¼ egg white
- ¾ tsp water
- ⅛ tsp kosher salt
- 1 pinch black pepper
- 45 ml chicken broth or water
- 1 ½ tsp soy sauce (sauce)
- 1 ½ tsp oyster sauce
- ¼ tsp sesame oil
- ¾ tsp white vinegar
- 1 ½ tsp cornstarch (sauce)
- ⅛ tsp sugar
- ⅛ tsp black pepper (sauce)
- 115 g broccoli florets
- 1 ½ tsp avocado oil, divided
- 1 garlic clove, minced
- 2 ¼ tsp fresh ginger, minced
- ¾ scallion, sliced
- Cooked white or brown rice, to serve (not in macros)
Steps
- Mix the chicken with the marinade soy sauce, cornstarch, egg white, water, salt and pepper, then refrigerate for at least 30 minutes.
- Whisk the sauce ingredients together and set aside; blanch the broccoli in boiling salted water for 1 minute and drain.
- Stir-fry the chicken in half the oil over medium-high heat for 3–4 minutes until cooked through, then remove.
- Add the remaining oil with the garlic and ginger for 1 minute, then the broccoli for 2–3 minutes.
- Pour in the sauce and cook about 1 minute until thickened, then add the chicken and scallions, toss for 1–2 minutes and serve over rice.
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