Chicken and Broccoli Stir-Fry (Oyster Sauce)

In a pot over medium heat, bring water to a boil. Add the broccoli and cook for about 2-3 mins, or until tender-crisp. Remove the broccoli from the pan using a slotted spoon. Immediately plunge into a bowl of iced water. Remove from the iced water and drain well. Set aside.

In a wok or wide pan, heat oil over high heat. Add onions, garlic, and ginger and cook, stirring regularly, for about 30secs or until aromatic.

Add chicken and cook until the color changes. Add bell peppers and sauté until tender-crisp.

In a bowl, combine reserved blanching liquid, MAGGI® Magic Sarap®, MAGGI® Oyster Sauce, Chinese cooking wine, rice vinegar, soy sauce, brown sugar, sesame oil, and cornstarch. Stir well until sugar and cornstarch are dissolved and well-dispersed.

Add stir-fry sauce to the pan, whisking regularly to prevent lumps. Cook for about 1min or until it thickens enough to coat the back of a spoon.

Add the broccoli to the pan and cook, stirring regularly to coat with the sauce, for about 3 to 5mins, or until the chicken is cooked through and the broccoli florets are heated through.