Broccoli Chicken With Oyster Sauce Recipe

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 02/24/22
Chicken & Chinese Broccoli
3 characters/Moment Open/Getty Images
Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 4 servings
Nutrition Facts (per serving)
547 Calories
37g Fat
13g Carbs
40g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 547
% Daily Value*
Total Fat 37g 48%
Saturated Fat 4g 20%
Cholesterol 143mg 48%
Sodium 1151mg 50%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 40g
Vitamin C 74mg 370%
Calcium 79mg 6%
Iron 2mg 13%
Potassium 686mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tender pieces of velveted chicken breast cooked in a flash over high heat with broccoli in an oyster-flavored sauce.

Ingredients

  • 3/4 to 1 pound boneless, skinless chicken breasts

  • 2 cloves garlic

  • 2 cups vegetable oil, or peanut oil, for frying

  • 4 tablespoons vegetable oil, divided

For the Velvet chicken:

  • 1 large egg white

  • 1 tablespoon cornstarch, or potato starch

  • 1/4 teaspoon salt

For the Sauce:

  • 2 tablespoons oyster sauce

  • 1 tablespoon light soy sauce

  • 1 tablespoon dark soy sauce

  • 1 tablespoon water

  • 1 teaspoon cornstarch, mixed with 1 tablespoon water

For the Broccoli:

  • 1 pound broccoli

  • 1/2 cup water

  • 1/4 teaspoon salt, or to taste

  • 1/2 teaspoon sugar, or to taste

Steps to Make It

  1. Cut the chicken into 3/4- to 1-inch cubes. In a bowl, mix together the egg white, cornstarch, and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes.

  2. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy sauce, dark soy sauce, and water in a small bowl and set aside.

  3. In another small bowl, mix the cornstarch and water thickener and set aside.

  4. Wash and drain the broccoli. Cut the stalks diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

  5. Heat up 2 cups of oil in a wok until it reaches 275 F (test the heat by placing a piece of chicken in the wok—it should float). Add the chicken cubes, and let cook until they just turn white (this will take about 30 seconds), using a wooden spoon or chopsticks to gently separate them.

  6. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.

  7. Drain the oil out of the wok or preheat a second wok on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir-fry for 10 seconds.

  8. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn.

  9. Add ½ cup water, and cook the broccoli, covered, for 4 to 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

  10. Clean out the wok and heat 2 more tablespoons of oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.