Better than Panda Express

35Min

4Servings

485Cal

MediumLevel

Kid friendly

#stir-fry#takeout-style#quick-dinner#better-than-takeout

Equipment

Wok

Knife

Cutting board

Mixing bowl

Whisk

Spatula

Ingredients

Main Ingredients

chicken breast (cubed)

500 g

cooked rice (cooked)

400 g

broccoli (florets)

300 g

carrot (julienned)

150 g

onion (diced)

120 g

garlic (minced)

15 g

Sauce

soy sauce

60 ml

oyster sauce

30 ml

sesame oil

15 ml

cornstarch

15 g

sugar

20 g

ginger (grated)

10 g

Instructions

Prepare ingredients

Cut chicken into bite-sized cubes and prepare all vegetables.

15 min

Cut chicken into uniform pieces for even cooking

Mix the sauce

Combine soy sauce, oyster sauce, sesame oil, cornstarch, sugar and grated ginger in a bowl.

3 min

Mix well until cornstarch is completely dissolved

Cook the chicken

Heat oil in wok and stir-fry chicken until golden and cooked through.

8 minHigh heattimer 8 min

Don't overcrowd the wok - cook in batches if needed

Cook vegetables

Add onion, garlic, and ginger to wok, then add carrots and broccoli.

5 minMedium-high heattimer 5 min

Keep vegetables moving to prevent burning

Combine everything

Add cooked rice and pour sauce over everything, stirring until well coated.

4 minMedium heattimer 4 min

Sauce will thicken as it heats - stir continuously

Original recipe

YouTubeRecipe by amateurprochef

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or reheat in wok

Store in airtight container. Add a splash of water when reheating to restore moisture.

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