Chinese Chicken and Broccoli

by Amy Deepz



• 1 lb boneless skinless chicken thigh, cut into 1/2-inch pieces
• 2 tsp honey
• 2 tsp sesame oil
• 2 tbsp soy sauce
• 1 tsp cornstarch

Stir Fry:

• 4 cloves of garlic, roughly chopped
• 1/4 cup chicken broth (or water if unavailable)
• 2 tbsp cooking oil, separated
• 1 crown of broccoli, cut into florets
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• Salt, to taste


1. In a small bowl, combine the chicken with honey, sesame oil, soy sauce, and cornstarch. Kindly allow the chicken to marinate for at least half an hour, or overnight for better flavor.

2. Heat 1 tbsp of cooking oil in a large skillet or wok over medium-high heat. Then add the chicken and garlic, stir-frying for about 5 minutes until mostly browned. Later remove it from the heat and set it aside.

3. In the same skillet, add another tbsp of oil, chicken broth, and broccoli. Let cook it on medium heat, covered for 1 minute.

4. Then, uncover and stir-fry for about 2 more minutes or until the broccoli is as tender. Let it turn to a vibrant green.

5. Add the chicken back into the cooking pan/wok, along with oyster sauce and sesame oil. Then stir fry everything together to mix well.

5. Remove it from the heat and served with white rice.

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