THAI CHICKEN WITH BROCCOLI AND OYSTER SAUCE
Make and share this Thai Chicken With Broccoli and Oyster Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 152.6, Fat 8.6, SaturatedFat 1.3, Cholesterol 36.9, Sodium 1052.1, Carbohydrate 4.9, Fiber 0.1, Sugar 1.7, Protein 13.8
STIR-FRIED BROCCOLI IN OYSTER SAUCE
When I was growing up in Brooklyn, many of my friends had working parents who would leave them money to buy Chinese takeout for dinner. I would crave their chicken wings, plantains and chicken with broccoli, but my mother was less than happy with my junky leanings. So she decided to make better Chinese takeout food at home, which is how this simple broccoli dish came about. It's been a hit ever since. I never order chicken with broccoli at my local takeout anymore. (Chicken wings are a different story.) -Vivian Chan, Recipe Tester
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over medium-high heat. Trim the broccoli into florets and bite-size (1 1/2-inch) pieces of peeled stem. Add the broccoli to the pot and cook until crisp-tender, about 1 1/2 minutes. Strain in a colander.
- Heat the oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the garlic, ginger and jalapeno and cook until the garlic is golden and fragrant, about 45 seconds. Add the broccoli, oyster sauce, vinegar and 1/4 teaspoon salt and toss to coat.
BROCCOLI WITH OYSTER SAUCE
You can find sweet and savory oyster sauce in Asian markets.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.
- In a large skillet, heat vegetable oil over medium-high. Addgarlic and broccoli. Cook, tossing occasionally,until broccoli is bright green, about 3minutes. Add 1/2 cup water, cover, andcook until broccoli is tender but stillhas some bite, about 2 1/2 minutes. Addoyster sauce mixture; cook until thickened,about 1 minute.
Nutrition Facts : Calories 97 g, Fat 4 g, Fiber 4 g, Protein 5 g
CHICKEN AND BROCCOLI STIR FRY WITH OYSTER SAUCE
Make and share this Chicken and Broccoli Stir Fry with Oyster Sauce recipe from Food.com.
Provided by Baz231
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
- Add the ginger and garlic to the pan and cook for 1 minute more.
- Remove the vegetables from the pan; place them on a plate and cover.
- Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through.
- Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water.
- Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, with rice or noodles.
Nutrition Facts : Calories 376.8, Fat 12.8, SaturatedFat 2.3, Cholesterol 128, Sodium 886.9, Carbohydrate 17.5, Fiber 5, Sugar 5.3, Protein 48.9
THAI CHICKEN AND BROCCOLI STIR-FRY
Make and share this Thai Chicken and Broccoli Stir-Fry recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Breast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
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!).
OYSTER SAUCE CHICKEN
Chicken thighs baked with a sweet, garlicky oyster sauce mixture. The easiest recipe to fix when expecting unexpected company! They'll love you forever! Best served over sticky white rice, if desired. Enjoy!
Provided by TAGOILELAGI
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
- Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
- After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 579.6 calories, Carbohydrate 45.6 g, Cholesterol 157.9 mg, Fat 28.9 g, Fiber 0.2 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 2056.7 mg, Sugar 37.5 g
BROCCOLI AND CHICKEN STIR-FRY
Made up. Serve with rice.
Provided by Jeri
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
- Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
- Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g
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