Oriental Chicken and Broccoli Stir-Fry
Oriental Chicken and Broccoli Stir-Fry
Delicious homemade Chinese stir-fry.
Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings 4
Ingredients
- 2 lbs Boneless Chicken Breast or Thighs
- 2 Tbsp Butter or Margarine
- 3/4 Cup Brown Sugar
- 11/2 Tbsp Oriental 5 Spice Seasoning
- 1 Tbsp Garlic Powder + 1 tsp
- 1 tsp Black Pepper + 1/2 tsp
- 1/4 tsp Salt
- 1/4 Cup Hoisin Sauce
- 1 Tbsp Soy Sauce
- 3 Tbsp Oyster Sauce
- 16 oz Bag Frozen Broccoli Florets Thawed
- 2 Cups Rice Cooked according to packaged directions
- 8 oz Can Sliced Water Chestnuts Optional
- Toasted Sesame Seeds Optional
- 2 cups Crispy rice noodles or chowmein noodles Optional
Instructions
Chicken:
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Wash and pat dry chicken.
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Over medium-high heat melt butter in frying pan. Add chicken.
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Season chicken with 1 tsp garlic powder, 1/2 tsp black pepper, and salt.
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Brown chicken on both sides 5-8 minutes.
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Remove chicken from pan, slice lengthwise into 1/2 inch thick slices.
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On low heat, return to pan and continue to cook for an additional 10 minutes, until all sides are browned.
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Cook rice according to packaged instructions.
Sauce:
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In a small bowl combine brown sugar, oriental 5 spice, remaining garlic powder, oyster sauce, hoisin sauce and soy sauce. Stir until well combined and sugar is dissolved.
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Pour sauce over chicken, mix well. Simmer for 15 minutes until sauce has thickened. Stir in broccoli florets and water chestnuts. Cover and simmer for 10 minutes.
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Place rice on serving dish, pour over chicken and broccoli mixture. Pour remaining sauce over finished dish. Sprinkle with optional sesame seeds, and rice/chowmein noodles for an extra crunch.
Recipe Notes
Add water chestnut option to the simmering chicken and broccoli mixture, heat through.
Add your favorite egg rolls for a simple side dish.
End with a simple fortune cookie after your meal!
Store leftovers for lunch tomorrow... Homemade Chinese take out!
