This is a very quick and easy classical Chinese dish. It is quite versatile, so you could easily substitute beef for chicken, or carrot, spinach or red peppers for broccoli.
Feel free to express your creativity. That’s what makes cooking fun!
If you are having this dish as your meal, without any starter, you can either serve with a bowl of steamed rice, or you can double the quantity of broccoli.
Serves 2 – Total time 20 min
2/3 cup (150g) chicken breast, cubed
1 clove garlic, grated or minced
1-inch piece peeled fresh ginger, grated
1 tbsp soy sauce
1 tsp brown sugar (unrefined is best)
1/2 tsp sea salt
1 tsp dry sherry
1 tsp sesame oil
1 tsp cornstarch
4 tbsp water
1 tbsp coconut oil
1 ½ cup (360g) broccoli (sliced stalks and medium florets)
1 tbsp oyster sauce
1 tsp hoisin sauce (optional)
In a medium bowl, toss the chicken with garlic, ginger, soy sauce, sugar, salt, sherry, and sesame oil. Marinate at room temperature for 15 minutes.
Mix cornstarch with 2 tbsp water in a small bowl.
Heat a large nonstick skillet over high heat. Add coconut oil. After 10 seconds add the chicken and stir-fry for about 3 minutes. Then add the broccoli and 2 tbsp water, and stir-fry until the broccoli is bright green but still crisp, about 3 minutes.
Add the oyster sauce and the optional hoisin sauce, stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary.
Taste and add some more soy sauce if you like.