Chicken With Chinese Broccoli Recipe

Prepare and marinate chicken

Slice chicken thighs into 1/2-inch strips across the grain. In a bowl combine 2 tbs light soy sauce, 1 tbs rice wine, 1 tsp cornstarch, 1/2 tsp sesame oil and 1/4 tsp white pepper. Add the chicken strips and toss to coat. Let marinate 15–20 minutes while preparing other ingredients.

If you prefer a quicker sear, pat chicken pieces lightly with paper towel before cooking to remove excess marinade but keep the cornstarch coating for a silky texture.

Mix sauce

In a small bowl whisk together 2 tbs oyster sauce, 1/2 tbs dark soy sauce, 1 tbs light soy sauce, 3 tbs chicken broth (or water), 1/2 tsp sugar and 1 tsp cornstarch until smooth. Set aside.

Blanch gai lan (optional)

Bring a medium pot of salted water to a rolling boil. Add the gai lan and blanch 45–60 seconds until bright green and slightly tender. Remove and immediately submerge in ice water to stop cooking. Drain and set aside. (You can skip blanching and stir-fry raw gai lan; adjust stir-fry time as noted below.)

Cook garlic and ginger

Heat a wok or large skillet over medium-high heat until very hot. Add 2 tbs neutral oil and swirl. Add the sliced garlic and julienned ginger and stir-fry 20–30 seconds until fragrant but not browned.

Stir-fry chicken

Increase heat to high. Add the marinated chicken in a single layer and spread out so pieces contact the pan; let sear 30–45 seconds undisturbed, then stir-fry 1–2 minutes more until mostly cooked through and edges are light golden. Remove chicken to a plate and reserve any juices in the pan.

Finish vegetables

If you blanched the gai lan, add it now and toss quickly with the aromatics to warm through (30–45 seconds). If using raw gai lan, add the stems first and stir-fry 1–2 minutes, then add leaves and cook another 1 minute until bright and tender-crisp. Season with 1/4 tsp salt while stir-frying.

Combine chicken and sauce

Return the cooked chicken and any accumulated juices to the wok with the gai lan. Give the prepared sauce a quick stir (cornstarch may settle) and pour it into the wok. Stir constantly over high heat for 30–60 seconds until the sauce thickens and becomes glossy and coats the chicken and vegetables.

Finish seasonings

Turn off the heat and drizzle 1/2 tsp sesame oil over the dish. Taste and adjust: add a pinch more salt or a splash of light soy sauce if needed. Transfer to a serving plate.

Garnish and serve

Sprinkle toasted sesame seeds and sliced scallion over the top. Serve immediately with steamed rice.