Chicken Broccoli Stir Fry (saucy!)

Chicken Broccoli Stir Fry (saucy!) . SAUCE**: 2 tbsp cornflour/cornstarch 3 tbsp soy sauce , all purpose or light (not dark soy) 1 1/2 tbsp Chinese cooking wine or Mirin* 3 tbsp oyster sauce (sub Vegetarian Oyster Sauce) 2 tsp sesame oil, Dash of white pepper (sub black) STIR FRY: 2 tbsp oil , peanut, vegetable or canola 1/2 onion , sliced, 2 garlic cloves , finely minced 500g/1 lb chicken thighs or breast, thinly sliced (optional tenderise 1.5 tsp baking soda, 20 min, rinse pat dry) 400g/ 14 oz broccoli florets , broken/cut into small bite size pieces (2 medium heads, ~5 cups) COOKED (steam/boil), 1 1/4 cups water . 1. Sauce: Mix cornflour and soy first, then mix in everything else. 2. Heat oil in very large wok or skillet over high heat. Cook garlic and onion 30 sec, add chicken and cook 2 min until fully cooked through. 3. Add broccoli, water and Sauce. Stir, simmer 2 min until sauce turns into thickened glossy sauce. Serve over rice! . * Secret to real Chinese restaurant food! Sub: Reduce oyster to 2 tbsp, sub the water in recipe with LOW SODIUM chicken stock. ** To make this using Charlie (the affectionate name for my All Purpose Stir Fry Sauce!), use 7 tablespoons of Charlie instead of the Sauce in this recipe. The stir fry sauce in this recipe is basically Charlie. .

Good

% Daily Values based on a 2,000 calorie diet

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