Chicken and Broccoli Stir-Fry
with Walnuts and Oyster Sauce
- 12 ounces Broccoli
- 1 ounce Walnuts
- 2 Red onions
- 1 Garlic clove
- 1 piece fresh Ginger root (about 20 grams; or to taste)
- 9 ounces Chicken breast
- 2 tablespoons Soy sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 4 tablespoons Oyster sauce
- 1 teaspoon Sambal oelek (or to taste)
Rinse broccoli, pat dry and cut the crown into florets. Trim end of stalk, peel and cut into 1 cm (approximately 1/2-inch) cubes.
Blanch broccoli florets and stalk cubes in a pot of boiling salted water just to par-boil, about 2 minutes. Drain, rinse with cold water and drain again.
Coarsley chop the walnuts.
Peel the onions and finely chop. Peel the garlic and ginger root and finely chop or grate.
Rinse chicken, pat dry and cut into small cubes. Mix in a small bowl with soy sauce and cornstarch.
Heat the oil in a wok (or large pan) over high heat. Stir-fry the chicken until browned all over, about 2 minutes. Remove and set aside.
Add the onions and broccoli to the wok and stir-fry until crisp-tender, about 2 minutes.
Add walnuts, garlic and ginger and stir-fry for 1 minute.
Mix oyster sauce with 4 tablespoons water. Add to vegetables and bring to a boil.
Return chicken to wok and continue to cook, stirring occasionally, until heated through and everything is coated with sauce, about 2 minutes. Season with salt and pepper. Stir in sambal oelek and serve, with rice if desired.