Chicken Stir Fry with Broccoli and Oyster Sauce

Ingredients

• 🍚Jasmine Rice, dry80 g
• 🍗Chicken Thigh (boneless), skinless, patted dry180 g
• 🥦Broccoli, cut into small florets150 g
• 🫒Vegetable Oil, neutral frying oil15 ml
• 🥢Oyster Sauce, premium brand preferred30 ml
• 🥢Soy Sauce, all-purpose or light soy15 ml
• 🍯Honey, liquid honey10 g
• 🌽Cornstarch, for thickening5 g
• 🥢Sesame Oil (toasted), for finishing aroma5 ml
• 🧄Garlic, finely minced2 clove
• 🧅Scallions, whites and greens separated1
• 💧Wateras needed
• 🧂Sea Salt (fine)to taste
• 🧂Black Pepper (ground), freshly groundto taste

Contains Corn, Garlic, Gluten, Molluscs, Onion, Sesame, Shellfish, Soy. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Organize your station

   Gather all ingredients and tools. Finely mince the 2 cloves Garlic, slice the 1 piece Scallions (separating the white and green parts), and cut the 150g (5.3 oz) Broccoli into small, bite-sized florets of equal size.

   5 min
2. 2

   Simmer the rice

   Place the 80g (0.5 cup) Jasmine Rice in a small saucepan with 180ml (0.75 cup) water and a pinch of salt. Bring to a boil over high heat, then immediately reduce to the lowest setting, cover with a tight lid, and simmer for 15 minutes.

   15 min
3. 3

   Whisk the sauce

   While the rice simmers, combine the 30ml (2 tbsp) Oyster Sauce, 15ml (1 tbsp) Soy Sauce, 10g (0.5 tbsp) Honey, and 5g (1 tsp) Cornstarch (Cornflour en-GB) in a small mixing bowl. Whisk vigorously until the cornstarch is fully dissolved with no lumps.

   2 min
4. 4

   Prep the chicken

   The chicken should be patted dry with paper towels — slice the 180g (6.3 oz) Chicken Thigh (boneless) into thin strips, roughly 1/2 inch thick. Toss the strips with a small pinch of salt and pepper.

   3 min
5. 5

   Sear the protein

   Heat the 15ml (1 tbsp) Vegetable Oil in a large frying pan over medium-high heat until it shimmers and just starts to smoke. Add the chicken strips in a single layer and cook undisturbed for 2-3 minutes until a crust forms.

   4 min
6. 6

   Tenderize the broccoli

   The chicken should be mostly browned — add the 150g (5.3 oz) Broccoli florets and 30ml (2 tbsp) of water to the pan. Immediately cover with a lid and steam for 2 minutes over medium heat.

   2 min
7. 7

   Sauté the aromatics

   Remove the lid and push the chicken and broccoli to the edges of the pan. Add the minced Garlic and the white parts of the Scallions (Spring Onions en-GB) to the center, stirring for 45 seconds until fragrant.

   1 min
8. 8

   Glaze the stir-fry

   The aromatics should be fragrant — give the oyster sauce mixture a quick stir to resuspend the starch, then pour it over the ingredients. Toss everything together for 1 minute until the sauce bubbles and thickens.

   1 min
9. 9

   Garnish and serve

   Turn off the heat. Drizzle the 5ml (1 tsp) Sesame Oil (toasted) over the pan and toss one last time. Fluff the rice with a fork, plate it in a bowl, top with the stir-fry, and finish with the green parts of the Scallions.

   1 min

Nutrition per serving