An Indonesian Chinese stir-fry meal. All that you want in a meal. Delicious, fast, healthy, low calorie and impressive. Serve it hot over white rice.
Quick and easy, my family loved it. I didn't have any oyster sauce so I just used a little more Soy. Delicous. - 15 Feb 2006 (Review from Allrecipes US | Canada)
The bok choy turn too soft if cook on the same time with broccoli. What I did, I steam the broccoli for a moment then add to the chicken the same time with bok choy only for several minutes. It works well for me.All veggie still crispy. - 13 Nov 2005 (Review from Allrecipes US | Canada)
This is a good recipe, but you have to keep in mind that each soya sauce and oyster sauce has their own taste, so the result of the recipe will differ according to which brand you've used. I usually use broth (or add a bit of bouillon in the water), add 1 tbs soy sauce and 1 tbs oyster sauce into it, and sprinkle a bit of pepper. I also use 1 tbs hoisin sauce and 1/4 tsp five spice powder in the chicken marinade. Sometimes I replace the chicken with pork or beef, and add 1 tbs chinese rice wine or dry sherry into the marinade. For quicker vegetable cooking, put a lid on your skillet/wok after you've added the water mixture, set the fire on high. In less than 5 minutes the veggies will be soft but still crunchy. - 10 Apr 2005 (Review from Allrecipes US | Canada)