Stir-fried chicken, broccoli, and onions are tossed in an Asian sauce. Add baby bok choy leaves along with the broccoli, if desired!

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix chicken, 2 tablespoons vegetable oil, cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry, garlic, and ginger in a bowl. Whisk 3 tablespoons soy sauce, 3 tablespoons sherry, oyster sauce, and sambal oelek in another bowl.

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  • Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. Transfer cooked chicken to a platter. Heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. Stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more.

  • Return chicken to wok and add green onions; toss until heated through and coated with sauce. Season with salt and black pepper.

Nutrition Facts

260 calories; protein 16.4g 33% DV; carbohydrates 12.7g 4% DV; fat 16.1g 25% DV; cholesterol 35.9mg 12% DV; sodium 1067.4mg 43% DV. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/08/2013
Alas – if it weren’t for the fact that this is too heavy on the soy sauce this would have been a 5-star recipe. (See the overly brown chicken in my photo!) Seasonings otherwise delicious and spot on (except I used extra garlic and a pinch of ground ginger instead of fresh). For flavor and color contrast I went a little skimpier on the broccoli and added red bell pepper strips, sliced sweet onion and sliced mushrooms. This is a beautiful and deliciously flavored dish, one I’m certain to make again…with about half as much soy sauce. Read More
(32)

Most helpful critical review

Rating: 3 stars
01/06/2017
Much too salty. Read More
(1)
81 Ratings
  • 5 star values: 45
  • 4 star values: 26
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
09/07/2013
Alas – if it weren’t for the fact that this is too heavy on the soy sauce this would have been a 5-star recipe. (See the overly brown chicken in my photo!) Seasonings otherwise delicious and spot on (except I used extra garlic and a pinch of ground ginger instead of fresh). For flavor and color contrast I went a little skimpier on the broccoli and added red bell pepper strips, sliced sweet onion and sliced mushrooms. This is a beautiful and deliciously flavored dish, one I’m certain to make again…with about half as much soy sauce. Read More
(32)
Rating: 4 stars
03/27/2013
As written, 3 1/2 stars. With some simple changes, definitely a keeper! It was fairly bland before changes were made. Upped garlic to 2 tsp, sambal oelek to 2 tsp. Added 1/4 tsp black pepper, 2 tsp sriracha, 2 tsp fish sauce, 2 tsp lemon juice, 1 Tbsp rice wine vinegar, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 2 packets of Splenda. PERFECT! Served over brown rice cooked in chicken broth. This recipe would lend itself well to pretty much any stir fry veggie or meat. Read More
(29)
Rating: 5 stars
01/31/2016
Substitute half quantities of vinegar and a touch of sugar for Sherry. Substitute Tabasco sauce for sambai oelek Read More
(20)
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Rating: 5 stars
08/20/2016
Truth: I am a stir fry disaster. I always try to make great dishes but the meat ends up rubbery and the vegetables end up overcooked. This recipe knocks it out of the park. My daughter is my ultimate critic and she LOVED it. I made it almost exactly as written. I didn't have any sherry so I used rice wine and it was great. I love sherry though so next time I will use that. The chicken "marinade" does something magical to the meat that makes it melt in your mouth. I liked that the meat was sliced instead of cut into chunks. When I made the sauce I did what lots of others recommended and kept the soy sauce the same while doubling everything else. There were no leftovers. After everyone else was finished my husband got up and spooned the last of it on his plate. (Needless to say it was good.) I served it with jasmine rice which I had sauteed with onion in a little bit of coconut oil before I added the water. Delicious! The slightly "coconutty" rice perfectly complemented the meal. Read More
(5)
Rating: 5 stars
03/27/2014
Great sauce! Read More
(5)
Rating: 5 stars
12/18/2014
Very good sauce! Halved the soy. May add a little brown sugar next time. Read More
(3)
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Rating: 5 stars
01/09/2017
I did not have sambal oelek or sherry so just used soy sauce and oyster sauce and this turned out quite good. Read More
(3)
Rating: 5 stars
01/18/2017
This was a great recipe. I did exactly as recipe instructed but added mushrooms beans sprouts carrot along with broccoli and red peppers. Delish. Read More
(2)
Rating: 5 stars
03/05/2017
I made this but used Shao Xing cooking wine. But I am sure Sherry would work too. I did marinate my chicken in the the sauce for a while (4 hr.) it was great! Thanks. Read More
(2)
Rating: 3 stars
01/06/2017
Much too salty. Read More
(1)