Description
A quick and comforting stir-fry dish featuring tender chicken and crisp-tender broccoli in a savory sauce.
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 large head of broccoli, cut into florets
- 3 tablespoons neutral oil (vegetable or grapeseed)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and black pepper to taste
- Sesame seeds and sliced green onions for garnish
Instructions
- Prep the chicken and broccoli: Pat the chicken dry and slice it thinly across the grain. Blanch the broccoli florets in boiling water for 1 minute, then plunge into ice water to keep them bright green and crisp-tender. Drain and set aside.
- Make the sauce: In a small bowl combine soy sauce, oyster sauce, rice vinegar, honey, and chicken broth. Taste and adjust salt or sweetness as needed.
- Sear the chicken: Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 2–3 minutes per side until golden and nearly cooked through. Transfer to a plate.
- Aromatics and sauce: Add remaining oil to the skillet. Sauté garlic and ginger just until fragrant (about 30 seconds). Pour in the sauce mixture and bring to a simmer.
- Thicken and combine: Stir in the cornstarch slurry and cook until the sauce thickens. Return the chicken and broccoli to the pan and toss to coat evenly, cooking another minute until everything is glazed and hot.
- Serve: Plate the Chinese Chicken and Broccoli over steamed rice or noodles and garnish with sesame seeds and sliced green onion.
Notes
For best results, cut chicken and broccoli uniformly and use a hot pan to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese