Chinese Chicken and Broccoli
Tender chicken and crisp broccoli florets are tossed in a savory brown sauce for a quick weeknight stir-fry.
Ingredients
- 1 lb boneless skinless chicken breast, thinly sliced, 450g
- 1 tsp baking soda
- 3 tbsp cornstarch divided
- 1 lb broccoli cut into bite-sized florets, 450g
- 2 tbsp vegetable oil or other neutral oil
- 2 cloves garlic minced
- 1/2 medium onion sliced
- 1 cup water 240ml
- Cooked white rice for serving
For the Sauce
- 3 tbsp light soy sauce
- 3 tbsp oyster sauce
- 1 ½ tbsp Shaoxing wine
- 2 tsp toasted sesame oil
- 1/4 tsp white pepper
Instructions
- In a medium bowl, toss the sliced chicken with the baking soda and 1/4 cup of water. Let it sit for 15 minutes. Rinse the chicken thoroughly under cold water, drain, and pat very dry with paper towels. Return to the bowl and toss with 2 tablespoons of cornstarch until coated.
- While the chicken rests, prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and the remaining 1 tablespoon of cornstarch until smooth. Set aside.
- Bring a small pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes, until crisp-tender and bright green. Drain well and set aside.
- Heat the vegetable oil in a large skillet or wok over high heat. Add the garlic and sliced onion and stir-fry for about 20 seconds until fragrant.
- Add the coated chicken to the skillet in a single layer. Let it cook for about 1 minute without moving, then stir-fry for another 2-3 minutes until golden and cooked through. The internal temperature should reach 165°F (74°C).
- Add the drained broccoli back to the skillet. Give the sauce a quick stir and pour it into the pan along with 1 cup of water.
- Stir everything together and bring to a simmer. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken and broccoli.
- Serve immediately over cooked rice.
Notes
Ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
The baking soda wash is a technique called velveting, which gives the chicken a tender texture. Do not skip the rinsing step, or the chicken will taste of soda.
Blanching the broccoli first ensures it's perfectly cooked without making the stir-fry watery. Drain it very well before adding it to the skillet.
If your sauce is too thin, you can thicken it by stirring in a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons of cold water.