Chicken and Broccoli Stir-Fry with Supermarket Ingredients
Make a Chinese-style chicken and broccoli stir-fry with soy sauce, garlic, ginger, cornstarch, and accessible oyster sauce substitutions.
high-protein, takeout-style, one-pan, meal-prep
oyster sauce: 1 tbsp. Substitution: Use hoisin plus extra soy sauce for a sweeter sauce.
Slice chicken thinly. Toss with soy sauce, cornstarch, and a spoon of oil while the pan heats.
Cook broccoli with a splash of water until bright green, then let the water evaporate.
Add chicken, garlic, and ginger. Cook until the chicken is done, then stir in oyster sauce and a splash of water.
Oyster sauce is now common in many large supermarkets. Vegetarian mushroom oyster sauce also works.
Frozen broccoli works if thawed and dried before cooking.
Use hoisin sauce plus soy sauce if oyster sauce is unavailable.
Use turkey breast or tofu instead of chicken.
Chicken: Chicken thigh, Turkey breast, Firm tofu. Slice across the grain and keep pieces thin so they cook before the sauce reduces too much.
Broccoli: Tenderstem broccoli, Frozen broccoli, Green beans. Thaw and dry frozen broccoli before stir-frying to avoid a watery sauce.
Oyster sauce: Vegetarian mushroom oyster sauce, Hoisin plus soy sauce, Extra soy sauce with a pinch of sugar. Hoisin is sweeter, so start with less sugar elsewhere in the dish.
Can I use frozen broccoli for chicken broccoli stir-fry?
Yes, but thaw it first and pat it dry. Frozen broccoli already contains moisture, so skip extra water unless the pan is very dry.
Vegetarian mushroom oyster sauce is closest. Hoisin plus soy sauce also works, though the flavor is sweeter and less briny.
Slice it thinly, coat it with soy sauce and cornstarch, and avoid overcooking after it loses its raw color.