Garlic Chicken Broccoli

Serves 8

Ingredients

Scale: 1x
  • 3 cup Chicken (cubed)
  • 4 cup Broccoli florets
  • ½ teaspoon Salt
  • 2 tablespoon Cornstarch
  • 2 teaspoon Sherry
  • 1½ cup Chicken broth
  • 2 teaspoon White Soy sauce
  • 1 teaspoon Oyster Sauce
  • 3 tablespoon Sake
  • 1 tablespoon Garlic (minced)
  • ¼ teaspoon Sesame oil

Instructions

  1. 2 tbsp. cornstarch mixed with 2 tbsp. water for thickening sauce
  2. 2 tbsp. hot oil (to give sauce transparent glossy look)
  3. You can make this without the broccoli.
  4. About 3 hrs. before cooking time, sprinkle chicken with salt.
  5. Next sprinkle cornstarch and splash a little water on if necessary. Be sure to mix well.
  6. After you are done with the cornstarch, lightly sprinkle sherry and massage nuggets for a minute or so.
  7. Place in fridge.
  8. When ready to cook, place chopped broccoli on a platter, separating the tops from the stalks as best as possible. After you have heated oil, throw in clove of garlic followed by stalks only.
  9. After they have cooked for a few minutes, throw in rest of broccoli and stir-fry until crisp tender.
  10. Remove from wok and set aside.
  11. For the chicken, add a bit of oil to wok and stir fry until done.
  12. Remove chicken from wok and set aside.
  13. When sauce is poured into wok, it will be slightly brown, but it lightens up a bit after cornstarch and oil
  14. are added.
  15. Once you mix it with chicken and broccoli, it will be brownish-whitish and transparent.
  16. As you feel the sauce in wok starting to heat up, add cornstarch mixture.
  17. After sauce starts to thicken, add hot oil and stir well before adding chicken and broccoli.
  18. Once chicken and broccoli are added, stir well to make sure that they are evenly coated.
  19. This recipe makes a fair amount of sauce, so enjoy!
Chinese Baked