This is a personal favorite of mine. You can serve it over white or fried rice. I like more sauce to coat the chicken and rice. If you prefer less sauce just cut each ingredient for the sauce back by 1/2.

Ingredients:
1 bunch broccoli
1 large onion
1 cup chicken stock
3 boneless, skinless chicken breasts
4 tablespoon soy sauce
2 tablespoon corn starch
2 tablespoon oyster sauce
2 teaspoon sesame oil
3 tablespoon vegetable oil
3 cloves garlic, minced
1 tablespoon minced ginger

Directions:

Cut broccoli into florets. Julienne slice the onion. Cut chicken into 2 inch strips. Set aside.

Whisk together: chicken stock, soy sauce, cornstarch, oyster sauce, and sesame oil.

Heat a deep skillet over high heat until hot. Pour in oil and coat side of pan.

Add onion, chicken, garlic and ginger. Stir-fry by lifting and tossing chicken for 3 to 4 minutes or until no longer pink inside.

Add Broccoli, cover and steam for 2 minutes or until broccoli is tender-crisp, stirring once.

Pour soy mixture into center of pan. Cook on low heat stirring occasionally until thickened.

Serve over white rice.


For an alternative for a simple meal (more like what you find in the chinese restaurants) please see the recipe titled Chinese Chicken and Broccoli II.