Chicken Fingers & Chicken With Broccoli Recipe
Make Chicken Fingers & Chicken With Broccoli Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Fingers (Breaded Chicken Strips)
Chicken with Broccoli (Stir-Fry)
Method
Chicken Fingers (Breaded Chicken Strips)
- 1
Prepare the chicken
Trim and slice the 1 lb chicken breasts into 3/4-inch–1-inch thick strips, about finger-shaped pieces. Pat dry with paper towels.
- 2
Set up breading station
In a shallow bowl combine 3 tbs flour, 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. In a second bowl whisk together 2 large eggs and 3 tbs milk. In a third shallow dish combine 1 1/2 cups breadcrumbs and 1/4 cup grated Parmesan (if using).
- 3
Bread the chicken
Working in batches, dredge each chicken strip first in the seasoned flour (shake off excess), then dip into the egg mixture, then press into the breadcrumbs to coat thoroughly. Place breaded strips on a wire rack or tray while you finish the rest.
- 4
Fry the chicken fingers
Heat a large skillet over medium heat and add 6 tbs vegetable oil. When oil shimmers (about 350°F / medium), fry the breaded strips in a single layer for 3–4 minutes per side until golden brown and an instant-read thermometer reads 165°F in the thickest part. Do not overcrowd the pan; do multiple batches if needed. Transfer cooked strips to a wire rack or paper towels to drain.
- 5
Finish and serve
Let rest 2 minutes. Serve warm with lemon wedges and your choice of dipping sauce.
Chicken with Broccoli (Stir-Fry)
- 6
Slice and marinate the stir-fry chicken
Thinly slice 0.75 lb chicken (thigh or breast). In a small bowl mix 1 tsp cornstarch with 2 tbs soy sauce and 1/2 tsp sesame oil; add the sliced chicken and toss to coat. Let sit 10 minutes while you prepare vegetables and sauce.
- 7
Make the sauce
In a separate bowl combine 1 tbs oyster sauce, remaining 2 tbs soy sauce (if you used 2 tbs earlier as part of marinade, adjust so total soy is 2 tbs), 1/4 cup chicken broth or water, 1/2 tsp sugar and a pinch of black pepper. Stir to dissolve.
- 8
Blanch or steam broccoli (optional step for tenderness)
Bring a pot of water to a boil, add a pinch of salt and blanch the 3 cups broccoli florets for 30–45 seconds until bright green and slightly tender, then drain and immediately transfer to cold water to stop cooking. Drain well. (Alternatively, you can stir-fry raw broccoli directly but blanching shortens final cook time.)
- 9
Stir-fry
Heat a wok or large skillet over high heat and add 1 tbs neutral oil. When oil is hot but not smoking, add the marinated chicken in a single layer and stir-fry 2–3 minutes until nearly cooked through and lightly browned. Push the chicken to one side. Add a touch more oil if needed and add the minced garlic (2 cloves) and 1 tsp grated ginger; stir 15–30 seconds until fragrant.
- 10
Combine broccoli and sauce
Add the drained broccoli to the pan and pour the prepared sauce over everything. Stir to combine and cook 1–2 minutes until the sauce thickens and evenly coats the chicken and broccoli. If sauce is not thickening, mix 1/2 tsp cornstarch with 1 tbs water and add to the pan, stirring until glossy.
- 11
Finish
Turn off heat and stir in 1/2 tsp sesame oil for flavor. Taste and adjust seasoning with a touch more soy if needed. Garnish with sliced scallions and toasted sesame seeds if using. Serve immediately alongside the chicken fingers or over steamed rice or noodles.