Chicken W. Broccoli Recipe

Prepare and marinate chicken

Trim any fat from the chicken breasts and slice into 1/2-inch thick bite-sized pieces. In a medium bowl combine 2 tbs low-sodium soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Add the chicken pieces and toss to coat. Let marinate at room temperature for 15 minutes or refrigerate up to 1 hour.

Cook chicken

Heat a large nonstick skillet or wok over medium-high heat and add 1 tbs vegetable oil. Once shimmering, add the marinated chicken in a single layer (work in batches if needed) and cook for 3-4 minutes without moving to get a sear, then stir and cook another 2-3 minutes until cooked through and no pink remains (internal temp 165°F / 74°C). Transfer chicken to a plate and set aside.

Prep aromatics and blanch broccoli (optional)

Peel and mince 3 garlic cloves and grate or finely mince 1 tsp fresh ginger. To keep the broccoli bright and tender-crisp, bring a pot of salted water to a boil and blanch 4 cups broccoli florets for 1 minute, then immediately transfer to an ice bath for 1 minute. Drain and set aside. (Alternatively, you can stir-fry broccoli directly.)

Stir-fry broccoli

Heat the same skillet or wok over medium-high heat and add 1 tbs vegetable oil plus 1 tsp sesame oil. Add the garlic and ginger and stir-fry for 20–30 seconds until fragrant. Add the blanched or raw broccoli and stir-fry 2–3 minutes until bright green and just tender. If using raw broccoli and it takes longer, add a splash (1–2 tbs) of water or broth and cover briefly for 30–45 seconds to steam.

Make sauce slurry

In a small bowl whisk together 1/2 cup low-sodium chicken broth, 2 tbs low-sodium soy sauce, 1 tbs oyster sauce, and 1 tsp brown sugar until combined. In a separate small cup dissolve 1 tbs cornstarch in 2 tbs water to make a smooth slurry.

Combine and thicken

Return the cooked chicken to the skillet with the broccoli. Stir the sauce mixture, pour over the chicken and broccoli, then bring to a gentle simmer. Stir the cornstarch slurry once more and slowly pour into the pan while stirring. Continue to simmer 1–2 minutes until sauce thickens and coats the chicken and broccoli. Taste and adjust with a pinch more salt or 1/2 tsp sugar if desired.

Turn off heat and drizzle a final 1/2 tsp sesame oil over the dish for aroma. Transfer to a serving plate and garnish with toasted sesame seeds and thinly sliced green onions if using. Serve immediately with steamed rice or noodles.