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

Ingredients

  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp. salt, divided
  • ½ 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
  • ¼ cup unsalted cashews

Directions

  • In a large bowl, add the chicken, ½ teaspoon salt, pepper, and rice wine. Marinate in the refrigerator for 30 minutes.
  • Blanch the broccolini in boiling water for 2–3 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 1½ 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 ½ 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.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp. salt, divided
  • ½ 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
  • ¼ cup unsalted cashews

Directions

  • In a large bowl, add the chicken, ½ teaspoon salt, pepper, and rice wine. Marinate in the refrigerator for 30 minutes.
  • Blanch the broccolini in boiling water for 2–3 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 1½ 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 ½ 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat21g
Saturated Fat3g
Cholesterol55mg
Sodium830mg
Total Carbohydrate8g
Dietary Fiber3g
Sugars2g
Protein28g