Chinese Chicken And Broccoli

Chinese chicken and broccoli is my answer for those nights when I want dinner to be healthy filling flavorful and on the table in no time. Tender slices of chicken pair with crisp-tender broccoli all glazed in that glossy savory brown sauce that feels just like your takeout favorite but is so much lighter and quick to make at home.

My family always requests this when we are craving takeout and they love piling the sauced chicken and broccoli on fresh rice for a comforting meal. There is never a single bite left in the dish.

Ingredients

• Chicken breast: sliced into quarter inch pieces Choose plump firm pieces with a pink color for maximum juiciness
• Shaoxing wine: Brings authentic aroma and extra umami in marinade and sauce Use a real Chinese cooking wine if possible
• Salt and white pepper: Essential for seasoning both marinade and sauce White pepper gives a gentle heat and classic Chinese flavor
• Cornstarch: Coats the chicken for extra tenderness and thickens the brown sauce Go for a fine powdery brand
• Oyster sauce: Brings deep savory notes to the sauce Look for one with a rich brown color and not too sweet
• Dark soy sauce: Gives the sauce its dark glossy color and a deeper layer of savory flavor Choose aged dark soy for best color
• Toasted sesame oil: Adds nutty richness Balance and quality come from toasted rather than raw sesame oil
• Low sodium chicken stock: Keeps the sauce rich but not overly salty Use a clear flavorful stock
• Brown sugar: A hint of sweetness to balance the salty and savory elements Opt for soft packed brown sugar
• Broccoli: Pick fresh firm broccoli heads with tight florets for best crunch and bright color
• Garlic and ginger: Both bring warmth and aroma Freshly minced is best for bold flavor

Step-by-Step Instructions

Prep and Marinate Chicken:

Combine sliced chicken with Shaoxing wine salt white pepper and cornstarch in a mixing bowl Use your hands or a fork to massage the marinade into each piece Set aside for fifteen minutes This step locks in moisture and flavor

Mix the Brown Sauce:

In a small bowl stir together oyster sauce Shaoxing wine dark soy sauce sesame oil chicken stock brown sugar cornstarch and salt Use a whisk to combine until there are no lumps The cornstarch needs to be well dissolved for a glossy sauce

Steam Broccoli:

Add one third cup water to a large skillet over medium high heat Bring to a boil then add the broccoli florets Cover immediately and steam for forty five to fifty seconds until just vibrant green and slightly tender Uncover and transfer to a plate The broccoli should stay bright and crisp but no longer raw

Sear the Chicken:

Wipe out the skillet and add two tablespoons oil Heat over medium high until shimmering Add chicken in a single layer Sear undisturbed for two minutes so it gets a brown crust Flip and cook another minute until mostly cooked through Remove to a plate The inside should be just slightly pink so it stays juicy

Sauté Aromatics:

Wipe the skillet clean again and add a tablespoon oil Heat on medium Add garlic and ginger Sauté for thirty seconds until you smell their fragrance and they just start to color This creates the foundation for the flavors

Combine Chicken and Broccoli:

Return chicken and broccoli to the pan Stir together for a minute so the pieces warm through and mix well

Add and Thicken Sauce:

Quickly stir the brown sauce to re blend the cornstarch Pour over the chicken and broccoli Stir constantly as it bubbles Everything will become coated and the sauce will thicken and turn glossy in about one to two minutes

Serve:

Spoon hot chicken and broccoli over steamed rice Garnish with fresh green onion if you want Dig in while everything is steaming hot

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Every time I use dark soy sauce it reminds me of my mom making Chinese stir fries on Sunday nights The scent fills the kitchen and pulling apart the tender chicken always feels comforting

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to five days For longer storage let cool then pack into a freezer safe container It will freeze three months easily When ready to eat thaw overnight in the fridge and reheat in a skillet with a splash of water or stock

Ingredient Substitutions

If you do not have Shaoxing wine use dry sherry or a splash of apple juice for a bit of sweetness Instead of oyster sauce try hoisin sauce or vegetarian oyster sauce for a lighter or plant based version Chicken thighs work beautifully in place of breast if you like more richness

Serving Suggestions

Always serve hot over a bowl of steamed white or brown rice You can also toss leftovers into fried rice or serve with noodles For extra veggies toss in a handful of snow peas or bell peppers during the last minute of stir frying

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Cultural Context

Chicken and broccoli stir fry is a classic dish widely enjoyed at Chinese American restaurants The familiar glossy brown sauce and simple combo of meat and veg comes from Cantonese cooking traditions at home it is often made to stretch a bit of chicken into a filling family meal

Recipe FAQs

→ How do you keep chicken tender in a stir fry?

Marinate chicken with Shaoxing wine, cornstarch, and seasonings. Cook over high heat until just done for juicy, tender pieces.

→ Should I steam or blanch the broccoli?

Steaming broccoli in the skillet is faster and keeps its vibrant color and crunch with fewer dishes to wash.

→ What is the key to a glossy brown sauce?

Use oyster sauce, soy sauces, and cornstarch. Stir the sauce well before adding to ensure smooth texture.

→ Can this dish be made ahead?

It's best served fresh, but leftovers can be refrigerated up to 5 days or frozen for 3 months in an airtight container.

→ What sides go well with chicken and broccoli stir fry?

Steamed jasmine or brown rice makes a perfect base. Try with noodles or add extra veggies for variety.

→ How do I prevent overcooking the chicken?

Slice the chicken no thinner than 1/4 inch and cook quickly over high heat, only searing each side until browned.