Thai Chicken With Broccoli And Oyster Sauce Recipes

THAI CHICKEN WITH BROCCOLI AND OYSTER SAUCE

Steps:

• In a small bowl, combine oyster sauce, fish sauce, sugar, pepper and chicken stock; stir well.
• Heat a wok or a large deep skillet over high heat.
• Add oil and swirl to coat pan.
• Add garlic and toss well, until fragrant, about 15 seconds.
• Add chicken and spread into a single layer.
• Cook, undisturbed, until edges turn white, about 1 minute.
• Toss well and cook for 30 seconds more.
• Add broccoli florets and toss well.
• Cook, tossing once, until bright green, for 1 minute.
• Add oyster sauce mixture and toss well.
• Cook, undisturbed, until chicken is cooked through and broccoli is tender-crisp.
• Serve hot or warm--can serve over hot cooked rice.

CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)

Steps:

• Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
• Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
• Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
• Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
• Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
• Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
• Serve over rice!

STIR-FRIED BROCCOLI WITH THAI OYSTER SAUCE

Steps:

• Heat a wok over high heat until it begins to smoke. Swirl in the oil to coat its surface evenly. Let the oil heat for 15-20 seconds.
• Add chopped garlic, followed 10 seconds later with the sliced shallots or onion (if using). Saute 15-20 seconds to flavor the oil.
• Add broccoli. Toss with the oil for about a minute before sprinkling with oyster sauce to lightly coat the pieces. Stir-fry another minute.
• Season with fish sauce.
• If the stove is very hot, add 1-2 tablespoons water as needed to help steam the vegetable so it doesn't burn.
• Continue to stir-fry until broccoli turns vibrant green and is crisply cooked.
• Sprinkle generously with white pepper, stir well and transfer to serving dish.
• Serve warm along with other dishes and steamed rice.

THAI CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
• Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
• Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
• Return chicken to pan with broccoli and stir well.
• Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
• Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).