About this recipe:This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
400g skinless, boneless chicken breast - cut into bite-size pieces
125ml oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
1 teaspoon ground black pepper
1 teaspoon caster sugar
1 (220g) tin water chestnuts, drained and sliced
1 small head broccoli, cut into florets
3 tablespoons cornflour
4 tablespoons water
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Method Prep:20min › Cook:25min › Ready in:45min
Combine the chicken, oyster sauce and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
Pour in 125ml of water; season with pepper and sugar. Add the water chestnuts, mangetout and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornflour in 4 tablespoons of water. Stir into the boiling mixture; cook until thick and no longer cloudy.