Chicken and Broccoli (Chinese Takeout Style)
An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant.
Equipment
- large nonstick skillet
Ingredients
Chicken
- 1 lb boneless skinless chicken breast (or thigh)
Marinade
- 1 tablespoon Shaoxing wine (or dry sherry)
- ½ teaspoon salt
- 1 teaspoon cornstarch
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- ½ tablespoon dark soy sauce (or soy sauce)
- ¼ cup chicken stock
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
Stir-fry
- 1 head broccoli, chopped into bite-sized florets
- 2 tablespoons peanut oil (or vegetable oil)
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
Instructions
Preparation
- Slice the chicken against the grain into thin bite-size pieces, no thicker than ¼” (½ cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
- Combine all the sauce ingredients in a bowl. Stir to mix well.
- Bring ⅓ cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
- Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
- Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
- Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
- Serve hot with steamed rice or boiled noodles as a main dish.
Notes
To make this dish gluten free: Use dry sherry instead of Shaoxing wine. Use tamari or coconut amino to replace dark soy sauce. And make sure you pick a gluten-free oyster sauce such as this one.
Nutrition
Serving: 1servingCalories: 246kcalCarbohydrates: 10gProtein: 25gFat: 9.8gSaturated Fat: 1.2gCholesterol: 73mgSodium: 634mgPotassium: 512mgFiber: 0.8gSugar: 3.5gCalcium: 25mgIron: 1mg
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