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Chicken Broccoli Ca – Unieng’s Style

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Ingredients

Adjust Servings:
12 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces
1 tbsp oyster sauce
2 tbsp dark soy sauce
3 tbsp vegetable oil
2 cloves garlic, chopped
1 large onion, cut into rings
1/2 cup water
1 tsp ground black pepper
1 tsp white sugar
1/2 medium head bok choy, chopped1 small head broccoli, chopped
1 tbsp cornstarch, mixed with equal parts water

Nutritional information

170 kcal
calories
9.8 g
carbohydrates
16.2 g
protein
7.9 g
fat
418 mg
sodium
33 mg
cholesterol

Chicken Broccoli Ca – Unieng’s Style

Features:
  • Non Veg
  • 35 mins
  • Serves 6
  • Medium

Ingredients

How to make Chicken Broccoli Ca - Unieng's Style

  • Mix the chicken, oyster sauce, and soy sauce together in a large bowl.
  • Let the chickenrest for 15 minutes.
  • To a large, heavy skillet or a wok, add oil and heat over medium flame.
  • Fryonion and garlic in the oil until the vegetables are tender and translucent.
  • Increasethe heat to high and add the chicken and marinade to the wok.
  • Stir-fry the ingredients until they are light golden brown for 10 minutes.
  • Add water, sugar, and pepper while stirring continuously.
  • Add broccoli and bok choy. Stir and cook for about 10 minutes until soft
  • Hurl in the cornstarch mixture and cook till the sauce thickens for 5 minutes.
  • Serve with white rice.

Trivia

  • Broccoli is native to the Mediterranean. It was first formed by the Etruscans (an ancient civilization in Italy) from a cabbage relative. The civilization is called Tuscany today who have been considered as horticultural geniuses for ages.
  • The English word ‘broccoli’ originates from the Italian word ‘broccolo’ which means "the flowering crest of a cabbage" and the Latin brachium which meansan arm or a branch.
  • The vegetable is greatly cherished by the Italians since the Roman Empire. In the 18th century, however, when it was first introduced in England, it came to be known as "Italian asparagus."
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