Poultry - Chicken - Chicken And Broccoli With Brown Sauce

About 4-5 cups of chopped chicken breast
About 3-4 cups broccoli florets
Clove of garlic

Sauce Ingredients:
1/4 cup regular soy sauce
1/4 cup white soy sauce (light colored--available in Chinese grocery store)
1/4 cup Chinese Oyster Sauce
3/4 cup low sodium chicken broth*
1 tbsp. minced garlic (the finer the better)
1 tbsp. minced ginger (the finer the better)
1 tbsp. sherry or white wine
2-3 tbsp. hot oil (to be added to sauce to give it a glossy, transparent look)
About 1 1/2 tbsp. cornstarch mixed with water (for thickening sauce)


About 3-4 hours (or earlier) before frying, sprinkle chicken with a little salt (no more than half the amount you would normally use to salt it). Sprinkle about 2 tbsp. cornstarch on chicken to tenderize it. You can also add a little water if chicken is not wet enough. Set in fridge.

When ready to start cooking, par boil broccoli for about 30 sec. Drain and set aside (this step allows veggies to stay greener). Next, stir-fry broccoli with clove of garlic (place garlic in hot oil just before broccoli to heighten aroma). After broccoli is done (crisp tender) drain excess oil and set aside. Add a little more oil to wok or skillet and saute chicken until done (took me about 5 min.). When chicken is done, remove from skillet and drain excess oil.

The final step involves pouring the sauce into wok and, just before it comes to boil, add cornstarch mixture. Allow to simmer for a few minutes. When mixture has thickened, add hot oil and stir well. Lastly, add the chicken and broccoli and stir until well coated. Serve over rice.

*IMPORTANT: If you cannot find low sodium chicken broth, you may have to mix about 1/4 cup of water, or more, to your sauce or it will be too salty. The chicken broth in Taiwan is very salty, so I had to add almost 1/2 cup water. You shouldn' t have this problem in the states, but overseas TSR friends please beware.