Recipe by unieng
"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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boneless, skinless chicken breast halves, cut into bite-sized pieces
dark soy sauce
onion, cut into rings
ground black pepper
1/2 medium head
bok choy, chopped
1 small head
cornstarch, mixed with equal parts water
Quick and easy, my family loved it. I didn't have any oyster sauce so I just used a little more Soy. Delicous.
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.
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.
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.
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Broccoli Ca - Unieng's Style
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 170
** Calories from Fat: 71
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