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Chicken & Broccoli w/ Brown Sauce

Source of Recipe

Kevin T., Fort Wayne, TX


List of Ingredients

5 cups Chicken, cubed
4 cups Broccoli florets
1 Garlic clove

~ SAUCE ~
1/4 cup Soy sauce, light
1/4 cup White Soy sauce
1/4 cup Oyster Sauce
3/4 cup Chicken broth
1 tablespoon Garlic, minced
1 tablespoon Ginger, fresh, chopped
1 tablespoon Sherry

2-3 tbsp. hot oil (to be added to sauce to give it a glossy, transparent look)

1 1/2 tbsp. cornstarch mixed with 1 1/2 tbs. water (for thickening sauce)




Recipe


About 3-4 hours prior to serving, sprinkle 2 tbsp. cornstarch on chicken to tenderize it. You can also add a little water if chicken is not wet enough.

Set in fridge.

You can also make sauce at this time and allow flavors to mix.

When ready to start cooking, par boil broccoli for about 30 sec.

Drain and set aside.

Next, stir-fry broccoli with clove of garlic (place garlic in hot oil just before broccoli to heighten aroma).

After broccoli is done (crisp tender) drain excess oil and set aside.

Add a little more oil to wok or skillet andsaute chicken until done (about 5min.).

When chicken is done, remove from skillet and drain excess oil.

The final step involves pouring the sauce into wok and, just before it comes to boil, add cornstarch mixture.

Allow to simmer for a few minutes.

When mixture has thickened, add hot oil and stir well.

Lastly, add the chicken and broccoli and stir until well coated.

Serve over rice.