Name: Chicken and broccoli with oyster sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup (125ml) chicken stock; 1/4 cup (60ml) oyster sauce; 2 teaspoon cornflour; 2 teaspoon caster sugar; 1/2 teaspoon sesame oil; 1 tablespoon vegetable oil; 500 gram breast fillets, thinly sliced; 4 green onions, chopped; 4 centimetre (20g) fresh ginger, grated; 1 clove garlic, crushed; 500 gram broccoli florets; 2 tablespoon water

Ingredients

1/2 cup (125ml) chicken stock

1/4 cup (60ml) oyster sauce

2 teaspoon cornflour

2 teaspoon caster sugar

1/2 teaspoon sesame oil

1 tablespoon vegetable oil

500 gram breast fillets, thinly sliced

4 green onions, chopped

4 centimetre (20g) fresh ginger, grated

1 clove garlic, crushed

500 gram broccoli florets

2 tablespoon water

Method

1.Whisk stock, sauce, cornflour, sugar and sesame oil in small bowl until well combined.

2.Heat half of the vegetable oil in wok. In batches, stir-fry chicken until just cooked through.

3.Heat remaining vegetable oil in wok. Stir-fry onion, ginger, garlic, broccoli and water until broccoli is tender.

4.Return chicken to wok with sauce mixture; stir-fry until chicken is hot and sauce boils and thickens slightly.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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