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Chinese Chicken and Broccoli Recipe

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4.1 from 4 reviews

This Chinese Chicken and Broccoli recipe offers a flavorful and quick stir-fry dish featuring tender marinated chicken breast and crisp broccoli florets enveloped in a glossy, savory sauce made from soy, garlic, ginger, and sesame oil. Perfect for a satisfying weeknight dinner, this recipe balances textures with a vibrant homemade sauce that can be easily adjusted for thickness.

Ingredients

Chicken Marinade

  • 20 ounces skinless boneless chicken breast, cut into ¼ inch slices (about 2 chicken breasts)
  • 3 tablespoons water
  • 1 tablespoon Shaoxing cooking wine
  • ½ teaspoon Kosher salt (use slightly less if fine salt)
  • ¼ teaspoon baking soda
  • 2 tablespoons cornstarch
  • 1 tablespoon neutral oil (like vegetable or canola oil)

Sauce

  • ⅔ cup light sodium soy sauce
  • ⅔ cup water
  • 4 tablespoons granulated sugar
  • 2½ tablespoons cornstarch
  • 1½ teaspoons toasted sesame oil

Vegetables & Aromatics

  • 1 pound broccoli, cut into florets (about 1 crown)
  • 1½ tablespoons garlic, minced (about 4 cloves)
  • 1½ tablespoons ginger, minced (about a 1½ inch knob)

Instructions

  1. Marinate the Chicken: In a mixing bowl, combine sliced chicken breast, water, Shaoxing cooking wine, salt, and baking soda. Mix well so the chicken absorbs most of the liquids. Then add cornstarch and mix until chicken pieces are evenly coated. Add oil and mix to combine. Set aside to marinate for 10 to 15 minutes (or overnight for deeper flavor) while preparing other ingredients.
  2. Prepare the Sauce: In a bowl or large measuring cup, whisk together soy sauce, water, sugar, cornstarch, and toasted sesame oil until smooth with no cornstarch clumps. Set aside until ready to use. Adjust sauce thickness by adding 1 to 2 teaspoons extra cornstarch if desired.
  3. Cook the Broccoli: Bring a pot of water to a boil and add broccoli florets. Cook for 30 seconds to 3 minutes based on preference and floret size; typically about 1 minute for crisp-tender broccoli. Drain and set aside.
  4. Cook the Chicken: Heat a wok or sauté pan over medium-high heat and add enough oil to coat the bottom generously. Once oil is hot, add the marinated chicken in a single layer. Cook the chicken on both sides until done, ensuring pieces are separated for even cooking. Cook in batches if needed. Remove cooked chicken and set aside.
  5. Sauté Garlic and Ginger: Reduce heat to medium and leave about 2 tablespoons of oil in the pan. Discard excess oil if necessary. Add minced garlic and ginger, sautéing for 15 to 30 seconds until fragrant.
  6. Add Sauce and Thicken: Stir the prepared stir-fry sauce and pour it into the pan with garlic and ginger. Heat until it simmers and becomes thick and glossy, stirring frequently to prevent burning.
  7. Combine Chicken and Broccoli: Lower heat to low, return chicken and broccoli florets to the pan, and toss to coat everything evenly with the thickened sauce.
  8. Serve: Serve immediately with steamed rice and enjoy your flavorful Chinese Chicken and Broccoli stir-fry while hot.

Notes

  • Marinate chicken for at least 10 minutes; longer marination (up to overnight) yields more tender and flavorful meat.
  • Adjust sauce thickness by adding extra cornstarch if you prefer a thicker glaze.
  • Boiling time for broccoli can be shortened or extended depending on your texture preference.
  • Use light soy sauce to keep the flavor balanced and not overly salty.
  • Cook chicken in batches if your pan isn’t large enough to avoid overcrowding and steaming.
  • Use neutral oil for marinating and high-heat cooking; toasted sesame oil is best reserved for the sauce for aroma.

Find it online: https://cookedbysarah.com/chinese-chicken-and-broccoli-recipe/