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Easy Broccoli and Chicken Stir Fryby Kimberley S in Rouxbe Videos Tender chicken breast, healthy broccoli and crunchy almonds are tossed together in a light Asian sauce.
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Step 1: Preparing the Chicken
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To prepare the chicken, slice it into bit size pieces and place into a bowl.
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Step 2: Making the Sauce
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To make the sauce, simply combine the sambal, oyster sauce, soy sauce and sherry. Set this aside, while you prepare the rest of your mise en place.
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Step 3: Preparing Your Mise en Place
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To prepare the rest of your mise en place, smash a clove of garlic and gather a ¼ - inch piece of ginger. Peel the bottom stem of the broccoli and remove the florets. Cut the florets into large, even-sized pieces. Cut the stems a bit thinner, as these take more time to cook. Next, slice the green onions on a slight bias and set aside. You can either leave the almonds whole or roughly chop them.
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Step 4: Stir Frying the Dish
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To cook the stir fry, heat a wok or large fry pan over high heat. Once hot, add the oil, then the ginger and garlic. Let it cook for just a few seconds before discarding. The ginger and garlic are used to just infuse the oil. Place half of the chicken into the wok and separate any pieces that are stuck together. Let it sit for a bit before tossing.
Once the second batch is done, add a touch more oil, if needed, followed by the broccoli. Let the broccoli partially cook for about a minute. Then add the sauce and toss to coat. If the broccoli is still quite hard and the sauce seems too thick, you can add a touch of water to thin it out. Once the broccoli has started to soften, but is still green with a slight crunch, add the chicken, followed by the almonds. Lastly, add the green onions and toss. Once everything has heated through, serve immediately and enjoy.
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Notes
Any veggies can be added to this stir fry. Bell peppers, bok choy, celery, carrots or onions all go well. Stir frys should not be soupy, nor should the vegetables be really soft.
Cashews are also a nice alternative to almonds.
For more seasoning, add additional sambal oelek and soy to each serving, if desired.
Comments
I used a cast iron skillet for a good sear on the chicken and wish I hadn't. The meat got great color and flavor, but cast iron over high heat was too much and I had to move super fast so nothing burned.
The flavors, however were outstanding, even though I couldn't find the sambal oelek. I improvised with crushed red pepper flakes and it worked. Next time I'll do a little leg work and visit my Asian market for all the correct ingredients. And I'll use a wok.
I couldn't find the sambal oelek or oyster sauce at Whole Foods. Where is the best place to find this?
I didn't have sambal, so I used Thai red curry paste, and didn't have sherry, so threw in some old red wine. Still it turned out pretty delicious. And it was a quick meal and well appreciated.
Sambal and oyster sauce are available in most (if not all) Asian markets. They are both also available in many of the large grocery stores...in fact I am surprised that Whole Foods didn't have them.
Do keep trying though as they add tremendous flavor to many dishes. Sambal Oelek is one of my favorite ingredients. http://rouxbe.com/drilldowns/159
But if you cannot find them, then Sean had a good idea to improvise with things like Thai red curry paste. It will change the flavor but it will still be delicious.
Our new stove was installed a week ago, what it is really good for is stir frying as the center ring of the burner removes and the wok sits right down on the burner like they do in Asia. The combination of that and this recipe forcefully took us back to our time in Malysia, it tasted just right, like stir fried chicken did there, frankly amazing. Thanks Kimberly and the rest of the crew at Rouxbe.
You're sooooo lucky to have a beautiful stove like that! Have fun cooking!
I'd never tried or heard of Sambal Oelek before, but went looking for it in the local Asian market. They had it in 5 litre tubs! Fortunately I found smaller jars of the stuff in a different section, and this turned out just great.
Didn't have any sherry so I substituted port. Was afraid it'd be too sweet of the flavour overpowering, but it was delicious in the end.
We had to substitute asian chili garlic sauce for the Sambal due to our being out in the boonies. It worked out WONDERFULLY!! We were a bit nervous about the oyster sauce...but it seems we've been eating oyster sauce at chinese food places our whole lives and didn't realize it! It was a very familiar flavor that we had no idea was so crucial to many Asian dishes. I must say though that it probably would have gone abit easier in a wok, since a wok keeps the oil at the bottom and not spread all over like in a regular frying pan...probably easier to toss in a wok as well. Oh well...one more item to add to our kitchen wish list! Great recipe!
Looking at the time of the other comments, I would say I am quite late on this, haha.
Having grown up with a dad who works in a Chinese restaurant and an aunt who owns one, "Chicken and Broccoli stir fry" is just one of those dishes one cannot go without learning.
I really enjoyed this reciepe the both times I made it. The second time it had to be made without oyster sauce which ending up not changing the taste too much.
Made this last night with flank steak (well Joe did) and it was really good. Just very quickly fried the beef first then removed it and cooked the broccoli. Once he cooked that and added the sauce he then added the beef back and gave it a quick toss. The only thing we changed is that we didn't add the almonds this time.
Great flavor combination and colors.
Cooking broccoli in a stir fry pan takes a long time. As the video shows, the sauce might dry out before the broccoli is cooked. To avoid this, I steam the veggie in microwave on high power for about 2 minutes before stir frying it with sauce.
I have a secret love of really greasy chinese food, of which I always feel sick at the end. This recipe was fantastic since it tasted great, and I knew exactly what was going into it. Unfortunately, I wasn't able to find kosher oyster sauce, but I found a different recipe that called for brown sugar, so I substituted. It was fantastic :)
Can I substitute chicken with Beef? If so, what kind of beef should I use and will there be any changes to the sauce?
Thanks!
You could use beef tenderloin or a flank steak cut thinly across the grain (as shown in Step 1 from the recipe for Lomo Saltado). No changes to the sauce are necessary. Enjoy!