Chinese Stir-Fried Chicken and Broccoli with Mayonnaise

Chinese Stir-Fried Chicken and Broccoli with Mayonnaise

The combination of oyster sauce and mayonnaise plus gochujang and ponzu makes the chicken so creamy, tender and flavorful. Add vegetables to bulk up the dish.

Ingredients: 4 servings

150 g (one small head)
Chicken breasts
230 g (1 piece)
1 tablespoon
Shio-koji (or salt)
1 scant tablespoon (1/3 teaspoon)
as needed
Vegetable oil
2 tablespoons
Combined seasoning ingredients:
Oyster sauce
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
1/2 tablespoon
1 tablespoon


1. Divide the broccoli into small florets and rinse. You will use it raw.
2. Slice chicken diagonally into bite-sized pieces. Season and rub it with sake and shio-koji or salt. Coat evenly with katakuriko and let it sit for 30 minutes.
3. Heat oil in a skillet, stir fry the chicken pieces from Step 2 on both sides until golden brown.
4. Add the raw broccoli.
5. Cover the skillet and steam-fry until done.
6. Add the sauce, then toss and fry the ingredients. When the sauce is well mixed with the other ingredients, it is done. (Drizzle some sesame oil for even more flavor).

Story Behind this Recipe

I came up with this Chinese sauce in order to whip up a delicious meal with budget-friendly chicken breast.
Mayonnaise makes the flavor mild so it goes perfectly well with rice.