Chicken Broccoli Water Chestnut W Oyster Sauce
Elevate your weeknight dinner game with this flavor-packed Chicken Broccoli Water Chestnut Stir-Fry with Oyster Sauce! This quick and easy recipe combines tender slices of chicken breast, vibrant broccoli florets, and crunchy water chestnuts in a rich, savory sauce made with oyster and soy sauce. Minced garlic and ginger add a fragrant depth, while a simple cornstarch slurry ensures a silky, restaurant-quality finish. Ready in just 30 minutes, this one-pan dish is perfect for busy evenings and pairs beautifully with steamed rice or noodles. Bursting with texture and umami flavor, it’s a wholesome, crowd-pleasing meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 300 grams Broccoli florets
- 150 grams Water chestnuts (sliced, canned or fresh)
- 4 tablespoons Oyster sauce
- 2 tablespoons Soy sauce
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 teaspoons Cornstarch
- 3 tablespoons Water
- 2 tablespoons Vegetable oil
- 2 stalks Green onions (sliced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Slice the chicken breast into thin strips and season with salt and black pepper. Set aside.
Mix 2 teaspoons of cornstarch with 3 tablespoons of water to create a slurry. Set aside.
Prepare the broccoli by cutting into bite-sized florets and rinse thoroughly. Drain and set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
Once the oil is hot, add the sliced chicken to the skillet and stir-fry until it is fully cooked and slightly golden, approximately 4-5 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the broccoli florets to the skillet and stir-fry for 3-4 minutes until they are bright green and slightly tender.
Reduce the heat to medium and stir in the water chestnuts, oyster sauce, and soy sauce. Combine thoroughly.
Add the cooked chicken back into the skillet and mix well with the vegetables and sauce.
Pour the cornstarch slurry into the skillet and stir gently. Allow the sauce to thicken for about 1-2 minutes.
Adjust the seasoning with additional salt or soy sauce if needed.
Garnish with sliced green onions and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5836 mg | 254% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 11.8 g | ||
| Protein | 157.6 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2560 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
