Chicken And Broccoli Recipe

Slice and Marinate

Pat chicken dry and thinly slice across the grain into bite-sized strips. In a bowl combine soy sauce (2 tbs), Shaoxing wine (1 tbs), cornstarch (1 tsp), sesame oil (1 tsp), and white pepper (1 tsp). Add chicken, toss to coat thoroughly, and let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Trim broccoli into medium florets (about 1–1½ inch). Rinse and drain. Mince garlic and ginger and slice scallions. Prepare sauce by whisking together oyster sauce (3 tbs), low-sodium soy (1 tbs), chicken broth (3 tbs), and sugar (1 tsp). In a small cup dissolve cornstarch (1 tsp) into 1 tbs cold water to make a slurry and set aside.

Bring a large pot of salted water to a rolling boil. Add broccoli florets and blanch for 45–60 seconds until bright green and just tender. Immediately transfer broccoli to an ice bath to stop cooking, then drain well. Alternatively, steam broccoli 2–3 minutes until crisp-tender.

Cook Chicken

Heat a large wok or heavy skillet over high heat until hot. Add 1 tbs vegetable oil and swirl to coat. Add half the marinated chicken in a single layer (do not overcrowd) and stir-fry for 1–2 minutes until the exterior is mostly cooked and beginning to brown. Remove to a plate and repeat with remaining 1 tbs oil and chicken. Return all chicken to the wok.

Aromatics & Combine

Push chicken to the side of the wok. Add minced garlic (4 cloves) and ginger (1 tsp) to the center and stir for 10–20 seconds until fragrant, careful not to burn. Add blanched broccoli and sliced scallions. Pour the prepared oyster-soy sauce mixture over the contents and toss briskly to combine, letting the sauce come to a simmer.

Thicken Sauce

Stir the cornstarch slurry again, then pour into the wok while continuously stirring. Cook 30–60 seconds until sauce thickens and glazes the chicken and broccoli. Taste and adjust seasoning: add a pinch of salt or a splash more soy if needed. If sauce becomes too thick, add 1–2 tbs hot water or broth to reach desired consistency.

Transfer chicken and broccoli to a serving platter. Sprinkle with toasted sesame seeds and optional chili flakes. Serve immediately with steamed rice (about 1 cup cooked rice per serving).