Chicken Or Pork Broccoli Recipe

Slice the protein

Slice the chicken breast or pork tenderloin thinly across the grain into 1/4-inch (6 mm) strips. Pat dry with paper towels.

Marinate and velvet

In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp sesame oil and 1 tsp white pepper. Add the sliced meat and toss to coat thoroughly. Let marinate at room temperature for 15 minutes (or refrigerate up to 1 hour). The cornstarch helps give a tender, slightly glossy coating when stir-fried (velveting).

Prepare broccoli

Cut broccoli into bite-size florets and trim thick stems; if stems are thicker than 1/2 inch, peel and slice thinly. Rinse and drain. If using carrot, peel and slice thin diagonal rounds about 1/8-inch thick.

Blanch (optional but recommended)

Bring a large pot of salted water to a boil. Blanch broccoli (and carrots) for 1 minute until bright green and slightly tender. Immediately transfer to an ice bath or very cold water to stop cooking, then drain well. This gives a vibrant color and shortens final stir-fry time.

Mix sauce

In a small bowl whisk together 3 tbs low-sodium soy sauce, 1.5 tbs oyster sauce, 3 tbs chicken broth (or water), 1 tsp rice vinegar and 1/2 tsp sugar. In a separate small cup dissolve 1 tsp cornstarch into 1 tsp cold water and add to the sauce, stirring until combined. Set sauce aside.

Heat wok or skillet

Heat a large wok or heavy skillet over medium-high to high heat until shimmering. Add 1 tbs neutral oil and swirl.

Cook the marinated meat

Add half of the marinated meat in a single layer (do not overcrowd). Let sear 30–45 seconds without moving, then stir-fry for another 30–45 seconds until it is about 80% cooked and lightly browned. Transfer to a plate. Repeat with remaining 1 tbs oil and remaining meat. Return all meat to the plate.

Aromatics

Wipe the wok briefly if there is excessive residue, then add a splash (about 1 tbs) of oil if needed. Add minced garlic and ginger; stir-fry 10–15 seconds until fragrant but not burnt.

Add the blanched and drained broccoli (and carrots if used) to the wok with the aromatics. Stir-fry 30–60 seconds to reheat and combine flavors.

Return the cooked meat to the wok. Stir to combine with vegetables for 20–30 seconds.

Give the prepared sauce a quick stir and pour it into the wok. Toss everything together; the sauce will simmer and thicken in 30–60 seconds coating the broccoli and meat. If the sauce becomes too thick, add 1–2 tbs water or broth to loosen.

Turn off heat, drizzle 1/2 tsp sesame oil over the stir-fry, taste and adjust seasoning with salt or additional soy sauce and pepper to taste. Sprinkle sliced green onions on top as garnish.