Broccoli With Chicken Ls Recipe

Marinate the chicken

In a medium bowl combine 2 tbsp low-sodium soy sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tsp cornstarch, 1 tsp sugar and 1 tsp vegetable oil. Add the bite-size chicken pieces and toss to coat. Let marinate at room temperature for 15 minutes (or refrigerate up to 1 hour).

Trim broccoli into florets about 1-inch each. Peel and thinly slice the carrot on the diagonal if using. Mince garlic and ginger. Slice scallions, keeping whites and greens separated.

Blanch the broccoli (optional but recommended)

Bring a large pot of salted water to a boil. Add broccoli florets and blanch 1 minute until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking, then drain and set aside. This yields a crisp-tender texture in the finished dish.

In a small bowl whisk together 3 tbsp chicken stock (or water), 2 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp rice vinegar and 1 tsp cornstarch until smooth. Set sauce aside.

Heat a large nonstick skillet or wok over medium-high heat until hot. Add 2 tbsp neutral oil and swirl to coat.

When the oil is shimmering, add the marinated chicken in a single layer. Spread pieces out and let sear undisturbed for 1 minute to develop color, then stir-fry 2–3 minutes more until the chicken is cooked through and just starting to brown. Remove chicken to a plate and reserve any browned bits in the pan.

If needed, add a little more oil (about 1 tsp). Add the white parts of the scallions, minced garlic and minced ginger to the hot pan. Stir-fry 15–30 seconds until fragrant, taking care not to burn the garlic.

Add the blanched (or raw) broccoli and sliced carrots to the wok. Stir-fry 1–2 minutes to heat through and combine with aromatics. If the pan seems dry, add 1–2 tbsp water or stock to create a little steam and help coat the vegetables.

Return the cooked chicken to the pan and stir to combine. Give the prepared sauce a quick re-whisk and pour it into the pan. Stir constantly for about 30–60 seconds while the sauce thickens and becomes glossy, coating the chicken and broccoli.

Turn off the heat. Stir in 1 tsp sesame oil (already in sauce) and season with 1/4 tsp freshly ground black pepper and optional 1/2 tsp red pepper flakes or a drizzle of chili oil if desired. Toss in the green parts of the scallions.

Taste and adjust seasoning — add a pinch more salt or 1/2 tsp soy sauce if you prefer a saltier finish. Transfer to a serving plate.