id="wpurp-container-recipe-7948" data-id="7948" data-permalink="" data-custom-link="" data-custom-link-behaviour="" data-image="" data-servings-original="4" class="wpurp-container" style="padding-top:10px;padding-bottom:10px;padding-left:10px;padding-right:10px;position:static;vertical-align:inherit;font-size:14px;color:#000000;font-family:Open Sans, sans-serif;">
Chicken and Broccoli
Servings Prep Time
4 15mins.
Cook Time
Servings Prep Time
4 15mins.
Cook Time
  • 1lb chicken tenders
  • 1lb broccoli florets
  • 1Tbsp fresh ginger minced
  • 2 garlic cloves, minced
  • 2Tbsp canola oil
  • 2Tbsp oyster sauce
  • 1Tbsp low sodium soy sauce
  • 1 Lawry’s seasoningto taste
  • 1 freshly ground black pepperto taste
  • 1/3cup low sodium chicken broth
  • 1 1/2Tbsp corn starch
  1. Boil 1/2 inch of water on high heat in a covered skillet. When it starts to boil, add broccoli and a little salt and cover. Let it cook on medium heat for 3-4 minutes. Turn off heat and remove broccoli and let it drain in a colander. Run cold water on broccoli to stop the cooking and keep the bright green color. Let drain. Discard the boiled water and wipe skillet with paper towel.
  2. Cut each chicken tender in 4 pieces on a bias. Season it with Lawry’s seasoning to taste and toss together. Sprinkle the corn starch on top and toss again until well coated.
  3. Heat 1 Tbsp of canola oil in the same skillet on medium-high heat. When hot, add coated chicken and brown each side for 3-4 minutes. Transfer chicken onto a plate. Lower heat to medium.
  4. In the same skillet sauté onion for 2-3 minutes. Add in garlic and ginger and cook for about 1 minute. Lower heat. Stir in soy sauce, oyster sauce and chicken broth. Toss in broccoli and chicken. Add a little freshly ground black pepper. Serve with steamed brown or white rice.