Chicken With Broccoli Recipe

Slice and marinate

Slice the chicken breasts across the grain into 1/4-inch strips. In a medium bowl combine 2 tbsp soy sauce, 1 tbsp rice wine, 1 tsp cornstarch, 1 tbsp vegetable oil, and 1 tsp black pepper. Add the chicken, toss to coat, and let marinate 10–15 minutes at room temperature or up to 1 hour in the refrigerator.

When ready to cook, heat a large skillet or wok over medium-high heat until hot. Add 1 tbsp vegetable oil and swirl to coat.

Add the marinated chicken in a single layer (work in batches if needed). Stir-fry until no longer pink and edges are lightly browned, about 3–5 minutes. Remove the chicken to a plate and set aside.

If you prefer crisp-tender broccoli, blanch: bring a pot of salted water to a boil, add the broccoli florets and cook 1 minute; drain and immediately plunge into ice water to stop cooking. Drain well before stir-frying. (Optional step; you can skip blanching and stir-fry directly.)

Heat the same skillet or wok over medium-high heat. Add the remaining 1 tbsp vegetable oil. Add the minced garlic and minced ginger and stir-fry 20–30 seconds until fragrant, taking care not to burn.

Add the broccoli florets and stir-fry 2–4 minutes until bright green and crisp-tender (longer if not blanched).

While the broccoli cooks, whisk together 1 cup chicken broth, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp brown sugar, 1 tsp sesame oil, and 1/4 tsp red pepper flakes (if using) in a bowl.

In a small separate cup, mix 2 tsp cornstarch with 2 tbsp cold water to make a slurry and set aside.

Pour the sauce mixture into the skillet with the broccoli and bring to a simmer over medium-high heat, scraping up any browned bits from the pan.

Return the cooked chicken and any accumulated juices to the pan. Stir to combine and simmer 1 minute to heat through.

Give the cornstarch slurry a quick stir and slowly pour into the simmering sauce, stirring constantly. Cook 30–60 seconds until sauce thickens and becomes glossy and coats the chicken and broccoli.

Taste and adjust seasoning: add a splash of soy sauce for salt, a pinch of sugar for balance, or more red pepper flakes for heat.

Turn off the heat. Stir in sliced green onions and drizzle with the optional toasted sesame seeds. Transfer to a serving platter.

Serve immediately over steamed rice or noodles.