Chicken Broccoli Ca - Unieng's Style Recipe -
Chicken Broccoli Ca - Unieng's Style Recipe
  • READY IN 35 mins

Chicken Broccoli Ca - Unieng's Style

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.
  2. Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring until soft, about 10 minutes. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2006

Quick and easy, my family loved it. I didn't have any oyster sauce so I just used a little more Soy. Delicous.

Most Helpful Critical Review
Nov 13, 2005

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.

Apr 10, 2005

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.

Jan 25, 2004

The first time I made this, it wasn't horrible, it's just the second time around it was so much better. This recipe is excellent, after you alter slightly. On it's own, the pepper can be a little dominant as far as taste and bok choy doesn't seem necessary. My suggestion is, use more soy and oyster sauce, cut out the pepper and leave the bok choy optional. After that, it was sensational. Adding a little more sugar and a chicken bouillon cube to the water doesn't hurt either.

Aug 04, 2003

I've been making stir-fry's since I started cooking, and this was by far the best one that's ever come out of my kitchen. I put it over chow mein noodles. This is the best!

Apr 01, 2010

I'm not sure why, since all the right ingredients seemed to be here, but this was really kind of boring. I would have thought the oyster sauce, soy sauce and garlic all would have contributed great flavor but it all just sort of got lost. Perhaps some sherry, toasted sesame oil and chicken broth would have helped. I did back off the pepper, which seemed excessive, because as the saying goes, you can always add more but you can't take it away. I also steered away from the cooking method as directed. Since some of the ingredients require different cooking times I cooked them separately, then combined it all at the end. I added mushrooms and served this over rice noodles, which was a nice combo, but unfortunately tonight's dinner was rather forgettable.

Mar 13, 2006

Awesome! I marinaded the chicken in oyster sauce, soy sauce and garlic paste overnight. I added more during the cooking when I saw it wasn't going to be saucy enough. I didn't need to add any cornstarch as it thickened up quite nicely on its own. Finally, I found that the bok choy needed very very little cooking - I stirred it in, covered the pan for about 3 mins, and it was tender crisp. Perfect! This would be great with carrots, peppers, bean sprouts, mushrooms etc, and I would be interested in making it again with a handful of chopped peanuts or cashews. Very versatile! Thanks, unieng!

Jun 28, 2003

Excellent stir fry. My husband and I loved it. And the possibilities with this are endless -- next time I might make it spicy with red pepper flakes and add some peanuts.


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  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 418 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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