TOOLS YOU NEED
- Abbio Stock Pot
- Large Abbio Nonstick Skillet
- Cutting board
- Measuring cups / spoons
- Mixing bowl
- Microplane
- Stirring spoon
45 minutes
Chicken & Broccoli
The trick to this dish is called velveting, it and consists of marinating proteins in a mix of cornstarch, vinegar, soy, and water.
INGREDIENTS
- 1 pound of boneless chicken
-
1 tablespoon of oyster sauce
-
1 teaspoon cornstarch
-
vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup chicken stock
- 1 teaspoons sugar
- 1 teaspoon sesame oil
- 3 cups broccoli florets
- 2 cloves garlic
- 1/2 teaspoon garlic
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
PREP
- Start my making your marinade (for velveting) by adding 4 tablespoons water, oyster sauce, cornstarch, and 1 teaspoon of vegetable oil into mixing bowl.
- Cube chicken and add to bowl - marinate for 15 minutes.
- In the meantime, mince garlic and ginger, and prepare broccoli by boiling or steaming florets.
- Prepare your sauce mixture by adding chicken stock, soy sauce, sugar, oyster sauce, and sesame oil. Mix well.
RECIPE DIRECTIONS
- Add two tablespoons of oil to Large Nonstick Skillet and turn heat up to medium-high.
- When oil begins to smoke, add your chicken to the pan, and cook for about 3 minutes, stirring to make sure things cook evenly.
- Remove chicken and lower the heat to medium.
- Add 1 tablespoon of oil, garlic, and ginger, followed by vinegar.
- Ad your sauce and cook until it begins simmering and thickening.
- Add chicken and broccoli to the pan and stir-fry until well mixed and the chicken is cooked through.
- Taste, and and soy, a squeeze of oyster sauce, or more vinegar to taste!
