CHOW DOWN WITH CHINESE – Chicken with Broccoli & Shrimp Fried Rice

August 22, 2020

Author: KatieChin

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Hey Cooped Cooking with Katie & Becca Fans!  Here are the recipes from yesterday’s livestream!!

Chicken with Broccoli

  • 8 oz (boneless, skinless chicken breast or thigh), cut into bite-sized pieces
  • 4 teaspoons oil
  • ½ teaspoon + 1 tablespoon all-purpose cornstarch, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon soy sauce
  • Dash of white pepper
  • 4 tablespoons chicken broth
  • 1 tablespoons oyster sauce
  • 8 oz (250 g) broccoli florets
  • 1 teaspoon peeled and minced fresh ginger
  • 1 garlic clove, minced


Toss the chicken with 1 teaspoon oil, ½ teaspoon all-purpose cornstarch, ½ teaspoon salt, soy sauce and white pepper in a bowl. Cover and refrigerate for 20 minutes.

Cook broccoli in boiling water until tender, about 1 minute. Using a slotted spoon, transfer the snow peas to an ice bath until cool.  Drain and set aside.

In a small bowl, combine 2 tablespoons chicken stock, oyster sauce and 1 tablespoon all-purpose cornstarch. Set aside.

Heat the remaining 3 teaspoons of oil in a wok or skillet over medium-high heat. Add the beef, ginger and garlic and stir-fry until fragrant, about 1 minute. Add the broccoli and the remaining ¼ teaspoon salt and stir-fry for 1 minute.  Add the remaining 2 tablespoons chicken stock and cook until the stock comes to a boil.  Add the all-purpose cornstarch mixture and cook until thickened, about 15 seconds and all the ingredients are nicely coated.  Dish out and serve immediately with hot steaming rice.

Shrimp Fried Rice


  • 3 tablespoons canola or vegetable oil, divided
  • 2 eggs, slightly beaten
  • Salt and white pepper
  • 3 tablespoons oil, divided
  • ½ cup sliced white button mushrooms
  • 1 cup bean sprouts, trimmed
  • ½ cup fresh or thawed frozen peas
  • ½ teaspoon salt
  • dash white pepper
  • 3 cups cooked white rice (chilled overnight, preferably)
  • 2 tablespoons lite soy sauce
  • 2 cups cooked medium sized shrimp
  • 2 green onions (scallions), finely chopped plus more for garnish


Season the eggs with salt and pepper.  Heat 1 Tablespoon of the oil in a wok or large non-stick skillet over medium-high heat.  Add the eggs and cook until scrambled but still moist.  Remove eggs from pan.

Add the 1 Tablespoon of oil to the wok or skillet.  Add the bean sprouts, mushrooms, salt and pepper. Stir-fry for 1 minute.  Add the remaining oil.  Add rice and stir-fry 1 minute.  Add the soy sauce and stir-fry until combined.  Add the beansprouts and peas and stir-fry for 1 minute.  Add the reserve eggs, shrimp and green onions and stir-fry for 30 seconds.

Garnish with more green onions (scallions) and serve immediately.