Broccoli Chicken Recipe

Marinate and prep

Place the cut chicken in a bowl. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp minced garlic, 1 tsp cornstarch, 1 tbsp vegetable oil and 1 tsp black pepper. Mix well to coat. Let marinate at room temperature for 10–15 minutes (or refrigerate for up to 2 hours).

If you prefer a slightly crisp exterior, toss the marinated chicken with an additional 1 tsp cornstarch just before cooking.

Bring a medium pot of salted water to a boil. Add broccoli florets and blanch for 1 minute until bright green and slightly tender. Immediately drain and transfer to an ice bath or rinse under cold water to stop cooking. Drain and set aside.

In a small bowl combine 1 tsp minced garlic and 1 tsp grated ginger and set aside for use during stir-frying.

In a small bowl whisk together 3 tbsp chicken broth, 2 tbsp soy sauce, 1 tbsp oyster sauce (if using), 1 tsp honey, and 1 tsp sesame oil. In a separate tiny bowl dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry. Set both aside.

Heat a large skillet or wok over medium-high heat. When hot, add 1 tbsp vegetable oil (from the vegetables section). Swirl to coat.

Add the marinated chicken in a single layer (work in batches if needed). Let sear without moving for 1–2 minutes, then stir-fry until cooked through and nicely browned, about 4–5 minutes depending on piece size. Remove chicken to a plate and keep warm.

If pan is dry, add a splash more oil (about 1 tsp). Add the reserved minced garlic and grated ginger; stir-fry for 20–30 seconds until fragrant (do not burn).

Add the blanched broccoli and stir to combine, tossing for about 1 minute to reheat and coat with aromatics. Season vegetables lightly with 1/2 tsp salt.

Return the cooked chicken to the pan. Stir the prepared sauce one more time and pour evenly over the chicken and broccoli.

Give the cornstarch slurry a quick stir and add it to the pan. Stir constantly until the sauce thickens and becomes glossy, about 30–60 seconds. If sauce becomes too thick, add 1–2 tbsp water or broth to reach desired consistency.

Taste and adjust seasoning with a splash more soy sauce or a pinch of sugar if needed.

Turn off heat. Drizzle with 1 tsp sesame oil, toss, then garnish with sliced green onions and toasted sesame seeds. Sprinkle crushed red pepper flakes if you like heat.

Serve the broccoli chicken immediately over steamed rice (about 1 cup cooked rice per serving).