Broccoli Chicken Recipe

Slice and Marinate

Trim any excess fat from the chicken breasts and slice them thinly across the grain into bite-size strips (about 1/4" thick). In a bowl combine 2 tbs soy sauce, 1 tbs rice wine (or sherry), 1 tsp cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Add the chicken slices, toss to coat thoroughly, cover and let rest 15-20 minutes (or refrigerate up to 2 hours).

Cook the Chicken

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer (do in two batches if necessary to avoid crowding). Cook without moving 1 minute, then stir-fry 2–3 more minutes until the chicken is cooked through and lightly browned. Remove chicken to a plate and set aside.

Prepare and Blanch Broccoli

While chicken marinates, cut broccoli into bite-size florets. Bring a medium pot of salted water to a boil. Add broccoli and blanch 1 minute until bright green and slightly tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain well. (Alternatively, you can steam broccoli 3–4 minutes until just tender.)

Sauté Aromatics

In the same skillet or wok used for the chicken, heat any remaining fond with 1–2 teaspoons oil over medium heat. Add the minced garlic and minced ginger and sauté 20–30 seconds until fragrant but not browned. Add 3 tablespoons water and stir to deglaze the pan, scraping up any browned bits.

Make Sauce Mixture

In a small bowl whisk together 1/2 cup chicken broth, 2 tbs soy sauce, 1 tbs oyster sauce (if using), 1 tsp brown sugar (or honey), and 1/2 tsp sesame oil. In a separate small cup dissolve 1 tablespoon cornstarch in 1 tablespoon cold water to make a slurry.

Combine and Thicken

Pour the sauce mixture into the skillet with the aromatics and bring to a gentle simmer. Stir the cornstarch slurry once (it may settle) and slowly whisk it into the simmering sauce. Cook 1–2 minutes until sauce thickens and becomes glossy.

Return Chicken and Broccoli

Return the cooked chicken and drained broccoli to the skillet. Toss gently to coat everything with the sauce and heat through for 1–2 minutes. Taste and adjust seasoning with a pinch of salt or an extra teaspoon of soy sauce if needed.

Garnish and Serve

Turn off heat. Drizzle with a few drops more sesame oil if desired. Transfer to a serving plate and garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or noodles.