Preparation time: 10 minutes
Cooking time: 6 hours
Servings: 6

1 cup of chicken broth
½ cup of oyster sauce
¼ cup of tamari or low-sodium soy sauce
¼ cup of brown sugar
1 teaspoon of toasted sesame oil
1 teaspoon of garlic powder
500g of boneless and skinless chicken legs, deprived of excess fat and cut into small pieces
2 tablespoons of cornstarch
2 tablespoons of water
1 package (450g) of frozen broccoli florets


  1. Combine the chicken stock, oyster sauce, tamari, brown sugar, sesame oil, and garlic powder in the slow cooker.
  2. Beat until the mixture becomes smooth. Add the chicken pieces and mix to coat with the sauce.
  3.  Cover and cook over low heat for 6 hours or until chicken is tender.
  4.  Remove the lid and turn on the pot. Make a cornstarch slurry by mixing it together with water in a small bowl.
  5. Add the slurry to the liquid in the slow cooker and whisk until dissolved.
  6.  Pour the broccoli into a colander. Run the hot water over the broccoli until heated. Shake off the excess water
    and then stir the broccoli into the slow cooker. Cover and cook over high heat for 10 minutes, or until the
    broccoli is cooked through and the sauce is thickened by the cornstarch. To serve.


Calories 213

Fat 11

Fibers 13

Carbohydrates 3.8

Proteins 23