Chicken Broccoli Ca - Unieng's Style

    30 mins

    Indonesian-Chinese stir-fry chicken. Fast, healthy, low in kilojoules and tastes good.

    331 people made this

    Serves: 6 

    • 375g boneless, skinless chicken breast halves, cut into bite-sized pieces
    • 1 tablespoon (15ml) oyster sauce
    • 2 tablespoons (30ml) dark soya sauce
    • 3 tablespoons (45ml) vegetable oil
    • 2 cloves garlic, chopped
    • 1 large onion, peeled and cut into rings
    • 125ml (1/2 cup) water
    • 1 teaspoon ground black pepper
    • 1 teaspoon caster sugar
    • ½ bunch bok choy, rinsed and chopped
    • 1 small head broccoli, chopped
    • 1 tablespoon cornflour mixed with equal parts water

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large bowl, combine chicken, oyster sauce and soya sauce. Set aside to marinate for 15 minutes.
    2. Heat oil in a wok over medium heat. Stir fry garlic and onion until soft and transparent.
    3. Increase heat to high. Add chicken and marinade, stir-fry until light golden brown, about 10 minutes.
    4. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring for 5 more minutes. Pour in the cornflour mixture, and cook until sauce is thickened.

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    Reviews and ratings
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    Reviews in English (232)


    Quick and easy, my family loved it. I didn't have any oyster sauce so I just used a little more Soy. Delicous.  -  15 Feb 2006  (Review from Allrecipes US | Canada)


    The bok choy turn too soft if cook on the same time with broccoli. What I did, I steam the broccoli for a moment then add to the chicken the same time with bok choy only for several minutes. It works well for me.All veggie still crispy.  -  13 Nov 2005  (Review from Allrecipes US | Canada)


    This is a good recipe, but you have to keep in mind that each soya sauce and oyster sauce has their own taste, so the result of the recipe will differ according to which brand you've used. I usually use broth (or add a bit of bouillon in the water), add 1 tbs soy sauce and 1 tbs oyster sauce into it, and sprinkle a bit of pepper. I also use 1 tbs hoisin sauce and 1/4 tsp five spice powder in the chicken marinade. Sometimes I replace the chicken with pork or beef, and add 1 tbs chinese rice wine or dry sherry into the marinade. For quicker vegetable cooking, put a lid on your skillet/wok after you've added the water mixture, set the fire on high. In less than 5 minutes the veggies will be soft but still crunchy.  -  10 Apr 2005  (Review from Allrecipes US | Canada)