Spicy Thai Chicken and Broccoli

As a wonderful surprise and gift Chef Nancie McDermott’s sent us two of her cookbooks. This little journey all started from a tweet about me mentioning that my husband wasn’t so happy that he got selected for jury duty since he figures he already served our country for nearly 21 years in the Navy. After sending this tweet Chef Nancie immediately responded and asked for our home address to send the Cookbooks.

We received the cookbooks on Saturday afternoon and prepared this dish on Sunday afternoon. We wanted to do a video and a blog post just to really show our appreciation to Chef Nancie.

We absolutely love eating ethnic foods from other countries. Our recipe was adapted from Nancie McDermott’s Thai Chicken Broccoli and Oyster Sauce which is the first recipe in her book “300 Best Stir-Fry Recipes”


2 tbsp oyster sauce
2 tbsp fish sauce
1 tsp sugar
1/2 tsp fresh ground black pepper
1/3 cup chicken stock
1.5 tbsp arrowroot starch
1-2 tbsp sesame oil
1/2 tsp chili paste
1 tbsp minced ginger
1tbsp garlic
2 cups of bite size broccoli florets


Combine in a small bowl start with the oyster sauce, fish sauce, sugar, pepper and stock. Set aside.

Heat pan on medium high until hot then add oil, swirl the pan to coat the bottom, then add chicken. Cook chicken on one side until lightly browned and then stir and brown on the other side. Remove chicken from the pan.

Add a little more oil to the pan, add broccoli and cook until light brown and tender crisp. Add chicken back into the pan with juices. Stir to combine. Make a well in the center and add chili paste, garlic and ginger. Saute for about 30 seconds, toss to combine.

Whisk sauce then add arrowroot and whisk again. Add the sauce to the chicken and broccoli. Stir to combine (arrowroot thickens quickly) remove from heat. Serve immediately. Serves 4

We put the chicken and broccoli on top of brown rice. Possible garnishes chopped basil, cilantro, cashews or peanuts.

This is a fantastic Thai dish.



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