Chicken and Broccoli Stir-Fry
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A classic Chinese takeout dish featuring juicy chicken and crisp broccoli stir-fried in a savory sauce.
00:20:00 total
Serves 2
easy
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Ingredients
- chicken breast - 500 g (sliced into bite-sized pieces)
- soy sauce - 2 tbsp (for marinating and sauce)
- Shaoxing wine - 2 tbsp (for marinating and sauce)
- white pepper - 1/4 teaspoon (for marinating)
- cornstarch - 2 tbsp (for marinating and sauce)
- baking soda - 1/4 teaspoon (for marinating)
- neutral oil - 2 tbsp (for marinating and cooking)
- garlic - 4 cloves (smashed)
- ginger - 2 teaspoons (grated)
- green onions - 2 (sliced, separate whites and greens)
- carrot - 1 (optional, sliced)
- broccoli - 1 head (cut into bite-sized pieces)
- oyster sauce - 2 tbsp (for sauce)
- dark soy sauce - 1/2 teaspoon (for sauce)
- sugar - 1 tbsp (for sauce)
- chicken bouillon powder - 1 teaspoon (for sauce)
- water - 5 tbsp (for sauce)
- toasted sesame oil - 1 teaspoon (for finishing)
Instructions
- Marinate Chicken: Combine chicken, soy sauce, Shaoxing wine, white pepper, cornstarch, baking soda, and neutral oil. Massage and marinate in the fridge.
- Prepare Vegetables: Smash garlic, grate ginger, slice green onions (keeping whites and greens separate), slice carrot, and cut broccoli into pieces.
- Make Sauce: Mix soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, water, and cornstarch in a small container.
- Blanch Broccoli: Boil water, add a pinch of salt and broccoli for 1 minute, then shock in ice water.
- Cook Chicken: Heat oil in a wok, add marinated chicken, sear for 1 minute, then flip and cook for 3-4 minutes until cooked through.
- Sauté Aromatics: In the same wok, add oil, garlic, ginger, and green onion whites. Sauté for 1 minute.
- Stir-Fry Vegetables: Add broccoli and carrot to the wok, stir-fry for 1 minute.
- Combine Chicken and Sauce: Add chicken back to the wok, pour in the sauce, stir-fry for 1-2 minutes until thickened.
- Finish Dish: Add sesame oil and green onion greens, mix well, and serve.
