中式雞肉西蘭花炒飯配糙米

A classic Cantonese-style stir-fry featuring tender chicken breast with crisp broccoli in a savory garlic and ginger sauce, served over nutty brown rice.

營養 (每份)

食材

• 350g chicken breast
• 400g broccoli florets
• 180g brown rice (uncooked)
• 3 cloves garlic
• 15g ginger
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 120ml chicken stock

步驟

1. Cook brown rice according to package directions (approximately 45 minutes); drain and set aside.
2. Cut chicken breast into bite-sized cubes and toss with cornstarch until evenly coated.
3. Mince garlic and ginger finely.
4. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and chicken stock to make the sauce.
5. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
6. Add chicken and stir-fry for 6-7 minutes until golden and cooked through; transfer to a plate.
7. Add minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
8. Add broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
9. Return cooked chicken to the wok, pour in the sauce, and toss everything together for 2 minutes until the sauce thickens.
10. Divide cooked brown rice between two bowls and top with the chicken and broccoli stir-fry.

相關食譜

雞肉食譜

辣拌海鮮 麻婆豆腐 孜然羊肉炒蔥段 重慶涼皮 大閘蟹小籠包 豬肉白菜餃子