The Quickest Chicken Broccoli Stir Fry Recipe!
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- Опубліковано 27 лют 2024
- In a pinch to make a quick mid-week dinner? This chicken and broccoli stir-fry is here to save the day! Not only is it delicious and nutritious, it's so easy that even your kids can make it!
Ingredients:
300g chicken thighs - sliced thinly or in chunks
1 head of broccoli, cut into florets
1-inch piece of Ginger
4 spring onions
½ tbsp oyster sauce
1 teaspoon sesame oil
1 tablespoon cornflour
Pinch of sugar
120ml of Chicken stock
1 Tbsp Oyster sauce
1 tbsp light soy sauce
1 small dash of Dark soy
½ tsp Sugar
Pinch of salt
Sesame oil
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- The Quickest Chicken Broccoli Stir Fry Recipe! - - Навчання та стиль
I have a great hack on broccoli prep for stir frying: instead of parboiling pit the florets in a bowl with a dash of water, the cover them with plastic wrap and microwave for 30s-1m. After frying, they will come out perfectly al-dente and you save a whole lot of time and effort for cooking, cleaning etc.
I MADE THIS FOR MY GRANDS AND 2 OF MY CLOSE NEIGHBORS. THEY HAVE BEEN HARASSING ME FOR MORE EVER SINCE!!❤❤❤❤❤❤❤❤❤
THANKS CHEF WOK!!
Thank you Jeremy, made a great tea for us tonight. Can understand it being a regular.
Great video. I am really enjoying your teachings. Keep em coming
Sounds like a winner. 😮 kid friendly is awesome.
I will try this soon. Looks great 😋
My 12 year old son is taking lot of interest in cooking nowadays. I’ll show your video and help him to cook his own dinner sometimes soon. Thanks for an easy recipe, looking forward for some more simple recipes like this.
Love it! 😀
I just bought my first wok, pre-seasoned carbon steel. I believe this is the beginning of a major paradigm shift in my eating habits. Thank you.
You are in the right path
@@JasJus.88 Oh, you said it. I haven't even used it yet and my tastes have changed. I haven't craved sweets at bedtime all week. That's new.
Having done the same, my ingredients cupboard has acquired a number of large bottles from the Asian supermarket for the same cost as the little ones in my regular shop. Certainly broadened what I cook, now more wok based meals.
I Made this twice now. It's delicious and better than the Chinese restaurants. I added garlic with the other veggies and cornstarch to the sauce.
Thanks for nice recipe 🙂
Looks good Jeremy
Made your Chinese Lettuce Wraps tonight . Nailed it... Wife love it.
Yum
That looks amazing. I would love you to teach me. Liked and subscribed.
Delicious! Made this tonight for my daughter and we loved it. Thank you, Chef :)
Wonderful!
Yummmmmm. please door dash one to Hollywood :)
5:55 I feel hungry after I watched this
🔥🔥🔥🔥🔥
Regarding Chicken bullion powder. Is there a practical difference between reconstituting it in water first, or just adding it as a powder, like seasoning to the cook? Obviously adding water as necessary.
even flavour contribution
Just made this and holy crap it was good. Dont need the exact ingredients even
I had a cheap nonstick wok. I turned the burner to high and the first hit of liquid the non-sick surface was gone. needless to say, the was the end of my wok cooking till I got my carbon steel.
I have a hand made carbon steel wok that I got 30 years ago. Wouldn't trade it for any other cooking vessel.
0:07 "Get that wok hei right." On an induction stove. Do tell.
I add a big pinch of bicarbonate of soda and a touch of Aromat seasoning to the chicken marinade.
What kind of oil in the wok?
You want something that is neutral flavor, so avoid olive oil because it's pretty strong tasting. Peanut, corn, canola, vegetable - all fine.
Hi Jeremy, is there a good alternative for oyster sauce? Thanks for all the great recipes!
There are vegetarian oyster sauces I want to try.
Could use Hoisin sauce, I do that sometimes since my supermarket's "Oyster Sauces" are a joke (they have almost nothing to do with Oyster Sauce).
Careful about the salt content though, depending on the product. Can always use (beef/chicken/veggie) stock that doesn’t too much sodium to counteract & provide some umami (make sure to thicken it up to your liking with cornstarch)
@@kamiros9739 Thanks! I'll give it a try.
@@dvox4361 I would use fish sauce instead of hoisin sauce. Hoisin sauce has a sweet tangy taste, whereas oyster sauce has more a sweet and salty taste.
Edit: Fish sauce also tends to be a bit saltier in taste than oyster sauce as well. So, if I was replacing the oyster sauce with fish sauce in this recipe, I would probably go for a low sodium soy sauce to keep my use of salt in check.
🍗🥦 Need dinner in a flash? This Chicken Broccoli Stir Fry recipe has got you covered! ⚡ Quick, easy, and oh-so-delicious! 🍽
My brain won't allow me to not add mushrooms to this.
Finally buy a wok burner, it hurts my eyes to watch everything stick
Is it possible to prevent the sticking to the bottom? Or is the corn starch always going to stick?
It is less likely to stick if you keep it moving in the wok but then you’re also missing out on initial sear so up to you.
Have to agree with blanching the broccoli. First, it takes the raw edge off the texture and second, it sets the color to a much more vibrant green than just off the stalk.
I agree. The broccoli cooks for such a short amount of time in the wok that it would still be crunchy! I ALWAYS blanch it, even if it’s just for a salad. It tastes so much better than raw.
WHY USING NAKED HANDS
Where’s the garlic? Otherwise great recipe.
Ummm... I believe this is supposed to be "beef" and broccoli?
Not everyone eats beef. Matter of fact I’m making it today lol
Ummm no
I always order Chicken and broccoli
I’ve been order chicken and broccoli for 30 years
y not both?