INGREDIENTS
Serves 2
1/2 pound skinless, boneless chicken breasts, cut into bite-sized cubes
1/2 teaspoon sea salt, divided
1/4 teaspoon freshly ground black pepper
1/2 tablespoon Chinese rice wine or dry sherry
3 cups broccoli florets
1 tablespoon oyster sauce
11/2 tablespoons water
1/2 teaspoon brown sugar
1 cup vegetable or peanut oil
1/2 tablespoon minced fresh ginger
1. In a large bowl, add the chicken, 1/4 teaspoon salt, pepper, and rice wine. Marinate in the refrigerator 30 minutes.
2. Chop the broccoli into bite-sized pieces. Blanch in boiling water 3 minutes or until the broccoli turns bright green. Plunge the broccoli into cold water to stop the cooking process. Drain thoroughly.
3. In a small bowl, combine the oyster sauce, water, and brown sugar. Set aside.
4. Heat a large wok or skillet over medium-high heat. Add oil. When the oil is hot, add the chicken. Stir-fry the chicken cubes until they turn white, about 1–2 minutes, using a spatula to separate the cubes. Remove from the wok and drain on a plate lined with paper towels.
5. Remove all but 11/2 tablespoons oil from the wok or skillet. Reheat the oil over medium-high heat until hot, then add the minced ginger. Stir-fry 10 seconds.
6. Add the broccoli and remaining salt. Stir-fry 1 minute.
7. Add the chicken. Stir-fry the chicken 1 minute, then add the oyster sauce mixture. Cook for another minute, mixing everything together. Serve hot.