The Quickest Chicken Broccoli Stir Fry Recipe!

[@gloriaartist1]

I MADE THIS FOR MY GRANDS AND 2 OF MY CLOSE NEIGHBORS. THEY HAVE BEEN HARASSING ME FOR MORE EVER SINCE!!❤❤❤❤❤❤❤❤❤ THANKS CHEF WOK!!

[@HH-gv8mx]

I have a bag of frozen broccoli. Can I add that during cooking the raw chicken or do I cook the frozen broccoli first then add the raw chicken?

[@cliffthegardener]

Thank you Jeremy, made a great tea for us tonight. Can understand it being a regular.

[@josephmiller8974]

Looks brilliant, thank you. Bonus points for being the first Asian I've seen on YT refrain from adding a cup more oil 😊. Kept it healthy and delicious! Bravo.

[@StrGzr101]

I just bought my first wok, pre-seasoned carbon steel. I believe this is the beginning of a major paradigm shift in my eating habits. Thank you.

[@JasJus.88]

You are in the right path

[@StrGzr101]

@@JasJus.88 Oh, you said it. I haven't even used it yet and my tastes have changed. I haven't craved sweets at bedtime all week. That's new.

[@cliffthegardener]

Having done the same, my ingredients cupboard has acquired a number of large bottles from the Asian supermarket for the same cost as the little ones in my regular shop. Certainly broadened what I cook, now more wok based meals.

[@EvolveYourBrain]

My 12 year old son is taking lot of interest in cooking nowadays. I’ll show your video and help him to cook his own dinner sometimes soon. Thanks for an easy recipe, looking forward for some more simple recipes like this.

[@neelamharia4225]

Great video. I am really enjoying your teachings. Keep em coming

[@SilverScarletSpider]

good tips on the chicken cooking

[@williamcornelison4721]

Made your Chinese Lettuce Wraps tonight . Nailed it... Wife love it.

[@motivationbydeannvilchez]

Sounds like a winner. 😮 kid friendly is awesome.

[@juanikurchan6766]

This one is just amazing... easy n quick to make. And the tastiest ever... loved it!!! (Made it twice this week haha)

[@NinaSimone24U]

Delicious. Made it today!

[@4boys1girl-2]

Awesome recipe..easy and good

[@Gladedancer]

Delicious! Made this tonight for my daughter and we loved it. Thank you, Chef :)

[@SchoolofWok]

Wonderful!

[@Junaid-mw4hy]

Thank you chef.! 👨‍🍳🥢

[@piotrzwirowski8435]

I have a great hack on broccoli prep for stir frying: instead of parboiling pit the florets in a bowl with a dash of water, the cover them with plastic wrap and microwave for 30s-1m. After frying, they will come out perfectly al-dente and you save a whole lot of time and effort for cooking, cleaning etc.

[@hanh3000]

Gonna try this

[@dizzyboy92]

Yes. I can totally vouch for the microwave steamed broccoli.

[@vulnerablerummy]

how much is a dash of water? do i only let small parts of the broccoli to submerge?

[@piotrzwirowski8435]

@@vulnerablerummy very little, only enough for steam to rise

[@MoggingMewer]

I will try this soon. Looks great 😋

[@reapergrim76]

Love it! 😀

[@welcome_Moscow_walks]

Thanks for nice recipe 🙂

[@intelin123]

Thank you

[@Ferrist1]

His accent is lovely.

[@TheMsqueenie27]

Thank you, i taste just like i wanted it too

[@robfinney310]

That looks amazing. I would love you to teach me. Liked and subscribed.

[@fc231]

Awesome recipe. Just had some and well well worth it. But what was that at 03:49 ? An audio glitch? lol

[@Amoung_us935]

5:55 I feel hungry after I watched this

[@davidhudson5452]

Looks good Jeremy

[@mcc6008]

Yummmmmm. please door dash one to Hollywood :)

[@wunkeyjones113]

what kind of knife is that ? The dish is the bomb!

[@kellyrick4365]

Yum

[@FilmFactry]

Regarding Chicken bullion powder. Is there a practical difference between reconstituting it in water first, or just adding it as a powder, like seasoning to the cook? Obviously adding water as necessary.

[@JessyNyan]

even flavour contribution

[@lachelljones8850]

Kinda remind me of Gordan Ramsey how you articulate ❤

[@kylesalmon31]

What kind of oil in the wok?

[@PhatChin]

You want something that is neutral flavor, so avoid olive oil because it's pretty strong tasting. Peanut, corn, canola, vegetable - all fine.

[@KappaClaus]

Just made this and holy crap it was good. Dont need the exact ingredients even

[@adams4075]

I had a cheap nonstick wok. I turned the burner to high and the first hit of liquid the non-sick surface was gone. needless to say, the was the end of my wok cooking till I got my carbon steel.

[@larryjoeanderson]

I have a hand made carbon steel wok that I got 30 years ago. Wouldn't trade it for any other cooking vessel.

[@travelchoice89]

🍗🥦 Need dinner in a flash? This Chicken Broccoli Stir Fry recipe has got you covered! ⚡ Quick, easy, and oh-so-delicious! 🍽

[@dvox4361]

Hi Jeremy, is there a good alternative for oyster sauce? Thanks for all the great recipes!

[@FilmFactry]

There are vegetarian oyster sauces I want to try.

[@kamiros9739]

Could use Hoisin sauce, I do that sometimes since my supermarket's "Oyster Sauces" are a joke (they have almost nothing to do with Oyster Sauce). Careful about the salt content though, depending on the product. Can always use (beef/chicken/veggie) stock that doesn’t too much sodium to counteract & provide some umami (make sure to thicken it up to your liking with cornstarch)

[@dvox4361]

@@kamiros9739 Thanks! I'll give it a try.

[@stevenalexander4721]

@@dvox4361 I would use fish sauce instead of hoisin sauce. Hoisin sauce has a sweet tangy taste, whereas oyster sauce has more a sweet and salty taste. Edit: Fish sauce also tends to be a bit saltier in taste than oyster sauce as well. So, if I was replacing the oyster sauce with fish sauce in this recipe, I would probably go for a low sodium soy sauce to keep my use of salt in check.

[@HH-gv8mx]

I have a bag of frozen broccoli. Can I add that during cooking the raw chicken or do I cook the frozen broccoli first then add the raw chicken?

[@jepolch]

0:07 "Get that wok hei right." On an induction stove. Do tell.

[@5joost]

Is it possible to prevent the sticking to the bottom? Or is the corn starch always going to stick?

[@TheBugB]

It is less likely to stick if you keep it moving in the wok but then you’re also missing out on initial sear so up to you.

[@tobysanders2097]

I add a big pinch of bicarbonate of soda and a touch of Aromat seasoning to the chicken marinade.

[@JarmelSingsKaraoke]

🔥🔥🔥🔥🔥

[@davidu4758]

Have to agree with blanching the broccoli. First, it takes the raw edge off the texture and second, it sets the color to a much more vibrant green than just off the stalk.

[@heidid5275]

I agree. The broccoli cooks for such a short amount of time in the wok that it would still be crunchy! I ALWAYS blanch it, even if it’s just for a salad. It tastes so much better than raw.

[@andreassafreider9334]

Finally buy a wok burner, it hurts my eyes to watch everything stick

[@jpalantorio3577]

Why does the smoke seem like it was edited in?

[@truthcker53]

WHY USING NAKED HANDS

[@DJRustyZedong-xe6tg]

hum. School of Wok. On induction. Ok I understand people at home dont have a 10kW gasburner. There is no wok-hei whatsoever at this kind of preperation. This kind of induction doesnt put out enough power to achieve restaurant kitchen wok temperature. You can see the steam lingering. I don't say your recipe is rubbish,looks delish.

[@marshaalbert6139]

Where’s the garlic? Otherwise great recipe.

[@snagboi]

Ummm... I believe this is supposed to be "beef" and broccoli?

[@AR-zm8kd]

Not everyone eats beef. Matter of fact I’m making it today lol

[@charlescoleman7735]

I always order Chicken and broccoli

[@BayonneJoe35]

I’ve been order chicken and broccoli for 30 years

[@clave2049]

y not both?

[@penny-w]

Wow! I’ve been order the wrong dish for years, thank you for correcting me.

[@HowieDewitt-qp9vr]

Quick? No i gotta go find and buy and shred ginger root? Wtf is that? Ive never seen it! Its not like its impossible, but ginger root, sesame oil, corn flour, oyster sauce? We dont have all that, you saying kids could do it, these are NOT typicla ingredients in america, i have broccoli and chicken, go!

[@stefanomillionairemarketin8975]

Good luck

[@fossilfuelsdev]

What you don’t realize is that those ingredients are the major staples in wok cooking. If you take one trip to an Asian or international market and get some, you’ll be set for lots of different stir fry recipes. Also you’d be surprised about ginger root. Haven’t been to a grocery store that doesn’t sell them.

[@CastledMallard]

Idk what you're talking about but I have all of these ingredients at home and I live in America lol. If you don't have that many cooking ingredients and spices then maybe you should go shopping for things to have in your spice rack. If you want to cook Asian food you have to use Asian ingredients idk what you expected lol.

[@Mel130673]

You can use minced ginger or powdered ginger instead

[@ValueVictory]

Your looking at chinese recipes With no chinese ingredient’s Thats on you dummy.. Go too the SUPERMARKET

[@garydavis2473]

He lost me at oystersauce, before Cornstarch. I guess thats why he is using thighs, because its easier to cook. Note: breast, dry spices, Cornstarch, baking soda and a little filtered water. Man even the Chinese cant fix British cousine.😢