Chicken and Broccoli is the Spaghetti and Meatballs of the Chinese takeout world—basic, familiar, and ubiquitous.
This is a healthy, tasty, and super easy dish to make at home. While we have Chicken and Broccoli with Brown Sauce, which is more of a gravy (and SUPER delicious too, by the way), this version of the dish has a really light white sauce.
Rather than searing the chicken (i.e. oil velveting), the chicken is water velveted, or blanched, making for a lighter flavored dish.
Why go to a takeout place and order from the “healthy” menu when you can whip this up at home?
It’s just a great, simple dish, and it deserves a simple post. So with that, on to the recipe!
Note: This recipe was first published in November 2013. We have since re-tested and re-photographed it, and added metric measurements and clearer instructions. Enjoy!
Takeout Chicken Broccoli with White Sauce: Recipe Instructions
In a medium bowl, combine the sliced chicken, water, oyster sauce, cornstarch, and vegetable oil. Massage the marinade ingredients until absorbed by the chicken, and set aside for 30 minutes to marinate.
Meanwhile, make the sauce mixture. Combine the sugar, salt, sesame oil, white pepper, and chicken stock, and set aside.
Bring 6 cups of water to a boil. Blanch the broccoli for 1-2 minutes, drain, and set aside.
How long you cook your broccoli is a personal preference. If you like your broccoli crunchy, 1 minute is plenty of time. If you like your broccoli soft, for 2 minutes (or even a little longer), or until it is to your liking.
Let the water come back up to a boil. Add the chicken, and stir to separate the pieces. Cook just until the chicken turns opaque, and remove using a strainer. Set aside.
Heat your wok over medium high heat. Add the vegetable oil, ginger, and garlic.
Cook for 20 seconds, and add the rice wine around the perimeter of the wok.
Next, stir up the warmed chicken stock and seasonings, and add it into the wok. Keep stirring for another minute to combine, and let everything come up to a simmer.
Mix the cornstarch and water together into a slurry. Pour the cornstarch slurry into the liquid slowly, stirring constantly, until thickened.
Use only ¾ of the slurry, and check the thickness of the sauce. Add the rest if necessary. Or if the sauce is too thick, add more chicken stock or water.
Add the chicken and broccoli back to the wok…
Stir it in for 30 seconds. Taste for seasoning, and adjust if needed. Serve immediately!
Chinese Takeout Chicken & Broccoli with White Sauce
Ingredients
For the chicken:
- 12 ounces boneless skinless chicken breast (thinly sliced)
- 3 tablespoons water
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
- 1 teaspoon vegetable oil
For the rest of the dish:
- 1/4 teaspoon sugar
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon sesame oil
- 1/8 teaspoon ground white pepper
- ¾ cup low sodium chicken stock (warmed)
- 4 cups broccoli florets
- 2 teaspoons vegetable oil
- 1/4 teaspoon fresh ginger (minced)
- 2 teaspoons garlic (minced)
- 1 tablespoon clear rice wine (or Shaoxing wine)
- 2 tablespoons cornstarch (mixed with 2 tablespoons/30 ml water)
Instructions
- In a medium bowl, combine the sliced chicken, water, oyster sauce, cornstarch, and vegetable oil. Massage the marinade ingredients until absorbed by the chicken, and set aside for 30 minutes to marinate.
- Meanwhile, make the sauce mixture. Combine the sugar, salt, sesame oil, white pepper, and chicken stock, and set aside.
- Bring 6 cups of water to a boil. Blanch the broccoli for 1-2 minutes, drain, and set aside. How long you cook your broccoli is a personal preference. If you like your broccoli crunchy, 1 minute is plenty of time. If you like your broccoli soft, for 2 minutes (or even a little longer), or until it is to your liking.
- Let the water come back up to a boil. Add the chicken, and stir to separate the pieces. Cook just until the chicken turns opaque, and remove using a strainer. Set aside.
- Heat your wok over medium high heat. Add the vegetable oil, ginger, and garlic. Cook for 20 seconds, and add the rice wine around the perimeter of the wok.
- Next, stir up the warmed chicken stock and seasonings, and add it into the wok. Keep stirring for another minute to combine, and let everything come up to a simmer.
- Mix the cornstarch and water together into a slurry. Pour the cornstarch slurry into the liquid slowly, stirring constantly, until thickened. Use only ¾ of the slurry, and check the thickness of the sauce. Add the rest if necessary. Or if the sauce is too thick, add more chicken stock or water.
- Add the chicken and broccoli back to the wok, and stir it in for 30 seconds. Taste for seasoning, and adjust if needed. Serve immediately!
question when you remove the chicken from the water do you discard the water or are you adding the oil garlic and ginger to the water? Sorry but it is a bit unclear since you say to add the warmed chicken stock. I would hate to throw away the water the chicken cooked in if it is needed. thanks in advance for responding.
Hi Caroline, the water should be discarded, but you can use that same water instead of 3/4 cup of low sodium chicken stock for the rest of the recipe! It’s already hot and has some flavor from blanching the chicken.
We make this dish often, is well enjoyed and there are never leftovers. Chicken is always tender & delicious. Great website by the way.
Thanks Paul and hope you try our other recipes :)
This was just delicious! Good ingredients make a difference! Second time making with your recommended brands and it came out perfectly.
Hi Stephanie, thanks for reporting back on your results – enjoy!
I made this delicious dish. This is a favorite of mine since I was a child. Thank you for sharing your recipe.
You’re welcome Patti – enjoy!