Broccolini Chicken

Chinese broccoli can also be substituted in this dish and can be found easily in Asian markets.

Serves: 4Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp. salt, divided
  • 1⁄2 tsp. black pepper
  • 1 Tbsp. Chinese rice wine
  • 1 lb. broccolini, ends trimmed
  • 2 Tbsp. oyster sauce
  • 3 Tbsp. water
  • 1 tsp. brown sugar
  • 2 cups vegetable oil
  • 1 Tbsp. minced ginger
  • 1⁄4 cup unsalted cashews


  • In a large bowl, add the chicken, 1⁄2 teaspoon salt, pepper, and rice wine. Marinate in the refrigerator for 30 minutes.
  • Blanch the broccolini in boiling water for 2 to 3 minutes, until it turns bright green. Plunge the broccolini into cold water to stop the cooking process. Drain thoroughly.
  • In a small bowl, combine the oyster sauce, water, and brown sugar. Set aside.
  • Heat a wok or skillet over medium-high heat. Add oil. When the oil is hot, add the chicken. Stir-fry the chicken cubes until they turn white (about 1 minute), using a spatula to separate the cubes. Remove from the wok and drain on a plate lined with paper towels.
  • Remove all but 1 1⁄2 tablespoons oil from the wok or skillet. Reheat the oil over medium-high heat until hot, then add the minced ginger. Stir-fry for 10 seconds.
  • Add the broccolini and 1⁄2 teaspoon salt. Stir-fry for 1 minute.
  • Add the chicken. Stir-fry the chicken for 1 minute, then add the oyster sauce mixture and cashews. Cook for another minute, mixing everything together. Serve hot.