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Image credit: Bobby Recipe from: blogchef |
Chinese Buffet Broccoli Chicken
“This dish
that is often found at the buffet and at Chinese takeout restaurants consists
of thinly sliced chicken and broccoli florets in a brown sauce.” Bobby
Ingredients:
1 lb boneless
skinless chicken breasts (sliced into thin strips)
2 garlic
cloves
4 tablespoons
vegetable oil
1 large egg
white
1 tablespoon
cornstarch
1/4 teaspoon
salt
Sauce:
2 tablespoons
oyster sauce
2 tablespoons
soy sauce
1 tablespoon
water
1 teaspoon
cornstarch (mixed with 1 tablespoon of water)
½ lb broccoli
florets
4 tablespoons
chicken broth
Directions:
In a bowl mix
egg white, 1 tablespoon cornstarch and salt.
Add the
chicken to the egg white mixture and mix well.
Cover and refrigerate
for 30 minutes.
In a small
bowl combine oyster sauce, soy sauce, and water.
Heat
vegetable oil in a wok over medium-high heat.
Add the
broccoli and 4 tablespoons chicken broth and stir-fry for 2 minutes.
Remove from
the wok.
Add the
chicken and garlic and cook for 2-3 minutes.
Return the
broccoli to the wok.
Add the sauce
and the cornstarch and water mixture.
Cook until
the sauce has thickened.
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