Hong Shu Gai Kew
Experience the vibrant flavors of Hong Shu Gai Kew, a classic Chinese stir-fry that combines tender, marinated chicken with crisp, colorful vegetables in a rich, savory sauce. This quick and wholesome dish highlights vibrant broccoli, sweet carrots, crunchy water chestnuts, and earthy shiitake mushrooms, all brought together by a perfectly balanced sauce featuring soy sauce, oyster sauce, and a hint of sesame oil. With its aromatic garlic base and silky cornstarch-thickened finish, this recipe is ideal for busy weeknights or family dinners. Ready in just 35 minutes, Hong Shu Gai Kew pairs beautifully with steamed rice for a complete and satisfying meal. Perfect for lovers of authentic Chinese cuisine, this dish is a flavorful, healthy twist on comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 teaspoon Salt
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 200 grams Broccoli
- 1 medium, sliced thinly Carrot
- 100 grams, sliced Water chestnuts
- 100 grams, sliced Shiitake mushrooms
- 3 cloves, minced Garlic
- 300 milliliters Chicken stock
- 2 teaspoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- 0.25 teaspoon White pepper
Instructions
Thinly slice the chicken breast into bite-sized pieces and place in a bowl.
Add 1 teaspoon of salt, 1 tablespoon of cornstarch, and 1 tablespoon of vegetable oil to the chicken. Mix well and let marinate for 15 minutes.
Prepare the vegetables: break broccoli into small florets, thinly slice the carrot, water chestnuts, and mushrooms. Mince the garlic.
In a small bowl, mix together chicken stock, soy sauce, oyster sauce, sugar, sesame oil, white pepper, and the remaining 1 tablespoon of cornstarch. Set the sauce aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 2-3 minutes, or until the chicken is just cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the garlic and stir-fry for 30 seconds, or until fragrant.
Add the broccoli, carrot, water chestnuts, and shiitake mushrooms. Stir-fry the vegetables for 3-4 minutes, or until they are tender-crisp.
Return the chicken to the wok and pour in the prepared sauce. Stir everything together and let it cook for another 2-3 minutes, or until the sauce has thickened and evenly coats the chicken and vegetables.
Transfer the dish to a serving plate and enjoy with steamed rice.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 5329 mg | 232% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 17.4 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 237 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3173 mg | 68% | |
*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.
