Chicken With Broccoli Recipe

Prepare and marinate chicken

Slice chicken breasts thinly across the grain into 1/4-inch slices. In a bowl combine 2 tbs low-sodium soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp sesame oil. Add the sliced chicken, toss to coat thoroughly, and let marinate 10–15 minutes while you prepare other ingredients.

Prepare broccoli (and carrot)

Bring 6 cups water to a rolling boil in a medium pot with a pinch of salt. While water heats, cut broccoli into bite-size florets (about 4 cups). If using, peel and thinly slice the carrot. Once water is boiling, add broccoli and blanch 45–60 seconds until bright green and just tender. Immediately transfer broccoli to an ice bath (2 cups ice + cold water) to stop cooking. Drain and set aside.

Mix sauce

In a small bowl combine 3 tbs low-sodium chicken broth (or water), 1.5 tbs oyster sauce, 1 tbs light soy sauce and 1 tsp brown sugar or honey. In a separate small bowl dissolve 1 tsp cornstarch in 1 tbs water to make a slurry. Set both aside.

Stir-fry chicken

Heat a large skillet or wok over medium-high heat until hot. Add 1 tbs neutral oil, then add the marinated chicken in a single layer (cook in two batches if necessary). Stir-fry 2–3 minutes until the chicken is opaque and lightly browned but not fully cooked through. Remove cooked chicken to a plate and keep warm.

Cook aromatics

Add remaining 1 tbs oil to the hot pan. Add minced garlic (3 cloves) and minced ginger (1 tsp). Stir-fry 15–30 seconds until fragrant but not browned.

Combine and finish

Return the chicken to the pan along with the blanched broccoli (and sliced carrot if using). Pour the prepared sauce over the ingredients and stir to combine. Bring to a simmer for 30–60 seconds. Stir the cornstarch slurry again, then add it to the pan. Continue to cook, stirring, until the sauce thickens and coats the chicken and broccoli, about 30–60 seconds. Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, adjusting to taste.

Rest and garnish

Remove from heat. If desired, sprinkle with 1 tsp toasted sesame seeds and 2 tbsp sliced green onions. Serve immediately over 4 cups steamed rice.