Hong Shu Gai Kew

Experience the vibrant flavors of Hong Shu Gai Kew, a classic Chinese stir-fry that combines tender, marinated chicken with crisp, colorful vegetables in a rich, savory sauce. This quick and wholesome dish highlights vibrant broccoli, sweet carrots, crunchy water chestnuts, and earthy shiitake mushrooms, all brought together by a perfectly balanced sauce featuring soy sauce, oyster sauce, and a hint of sesame oil. With its aromatic garlic base and silky cornstarch-thickened finish, this recipe is ideal for busy weeknights or family dinners. Ready in just 35 minutes, Hong Shu Gai Kew pairs beautifully with steamed rice for a complete and satisfying meal. Perfect for lovers of authentic Chinese cuisine, this dish is a flavorful, healthy twist on comfort food!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 1 teaspoon Salt
• 2 tablespoons Cornstarch
• 3 tablespoons Vegetable oil
• 200 grams Broccoli
• 1 medium, sliced thinly Carrot
• 100 grams, sliced Water chestnuts
• 100 grams, sliced Shiitake mushrooms
• 3 cloves, minced Garlic
• 300 milliliters Chicken stock
• 2 teaspoons Soy sauce
• 1 tablespoon Oyster sauce
• 1 teaspoon Sugar
• 1 teaspoon Sesame oil
• 0.25 teaspoon White pepper

Directions

Step 1

Thinly slice the chicken breast into bite-sized pieces and place in a bowl.

Step 2

Add 1 teaspoon of salt, 1 tablespoon of cornstarch, and 1 tablespoon of vegetable oil to the chicken. Mix well and let marinate for 15 minutes.

Step 3

Prepare the vegetables: break broccoli into small florets, thinly slice the carrot, water chestnuts, and mushrooms. Mince the garlic.

Step 4

In a small bowl, mix together chicken stock, soy sauce, oyster sauce, sugar, sesame oil, white pepper, and the remaining 1 tablespoon of cornstarch. Set the sauce aside.

Step 5

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 2-3 minutes, or until the chicken is just cooked through. Remove the chicken from the wok and set aside.

Step 6

In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the garlic and stir-fry for 30 seconds, or until fragrant.

Step 7

Add the broccoli, carrot, water chestnuts, and shiitake mushrooms. Stir-fry the vegetables for 3-4 minutes, or until they are tender-crisp.

Step 8

Return the chicken to the wok and pour in the prepared sauce. Stir everything together and let it cook for another 2-3 minutes, or until the sauce has thickened and evenly coats the chicken and vegetables.

Step 9

Transfer the dish to a serving plate and enjoy with steamed rice.

Nutrition Facts

Serving size	1380.1 grams (1380.1g)

Amount per serving	% Daily Value*
Calories	1596

Total Fat 75.50g	97%
Saturated Fat 12.10g	61%
Polyunsaturated Fat 33.60g
Cholesterol 448mg	149%
Sodium 5329mg	232%
Total Carbohydrate 73.60g	27%
Dietary Fiber 13.00g	46%
Total Sugars 17.40g
Protein 162.40g	325%

Vitamin D 18IU	90%
Calcium 237mg	18%
Iron 6mg	34%
Potassium 3173mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 40.0%

Carbs: 18.1%