Teriyaki Chicken and Broccoli

 

Ingredients: (serves 2)

2 chicken thighs (skinless and cut into bite-size pieces)

1 small head broccoli (cut into florets, washed and drained)

1/3 cup water

2 tbsp. cooking oil

Dash of chicken stock granules (to taste, if needed)

Marinade: (for chicken)

1 tbsp. light soy sauce

1/2 tsp. dark soy sauce (add a bit more if your dark soy sauce is lighter)

1 tbsp. oyster sauce

1/4 tsp. garlic powder

1 tsp. brown sugar

1 1/2 tsp. corn flour

Methods:

1. In a bowl add the chicken and marinade ingredients; marinate for at least 20 minutes.
2. In a heated wok, add cooking oil and stir fry chicken for 3 minutes on each side.  Add water and then add broccoli.  Stir to combine and cook for another 4-5 minutes until the broccoli has softened but not over cooked. Taste for correct seasoning.  Add a dash of chicken stock granules if needed.  If you prefers your dish to be dry, then add less water.  I prefers my dish to be a bit soupy.
3. Remove from heat onto a serving plate.  
4. Serve hot with freshly cooked fluffy rice.

I adapted this recipe from 'My Healthy Dish' with a slight adjustment to suit my cooking preference.