Chicken and Broccoli

4.95 from 329 votes

Chicken and Broccoli is a popular Chinese takeout dish. This restaurant-quality recipe comes straight from our family's takeout joint, with a delicious brown sauce!

Prep Time15

Cook Time15

Total Time30

Course: Chicken

Cuisine: Chinese

Servings:

Calories: 287kcal

Author: Bill

Ingredients

For the chicken:

12 ounces boneless skinless chicken breast (or thighs)
2 tablespoons water
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 1/2 teaspoons neutral oil (such as vegetable, canola, or avocado oil)

For the rest of the dish:

2/3 cup low sodium chicken stock
1 1/2 teaspoons sugar (or brown sugar)
1 1/2 tablespoons soy sauce
2 teaspoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/8 teaspoon white pepper
4 cups broccoli florets
3 tablespoons neutral oil (divided)
2 cloves garlic (minced)
1/4 teaspoon fresh ginger (grated, optional)
1 tablespoon Shaoxing wine
2 tablespoons cornstarch (mixed with 2 tablespoons/30ml water to form a cornstarch slurry)

US Customary - Metric

Instructions

Start by marinating your chicken. In a bowl, add the sliced chicken, water, oyster sauce, cornstarch, and oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed. Set aside.
Next, prepare the sauce mixture. In a small bowl or measuring cup, mix the chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper.
Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like it softer). Drain and set aside.
Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons oil and sear the chicken for a couple minutes, until opaque on all sides and about 90% done. Turn off the heat, remove the chicken, and set aside.
Without washing the wok, set the flame to medium heat. Add the remaining tablespoon of oil, along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer.
Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like. Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce. Serve with steamed rice.

Nutrition