Chicken Broccoli Recipe

Rinse and Cook Rice

Rinse 1 cup rice under cold water until water runs mostly clear. Combine rinsed rice, 2 cups water and 1 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover and simmer. For white rice simmer 15 minutes, for brown rice simmer 35–40 minutes. Remove from heat and let rest, covered, 10 minutes before fluffing with a fork.

Marinate Chicken

In a bowl combine 2 tbs soy sauce, 1 tbs rice wine, 1 tbs cornstarch and 1 tsp sesame oil. Add the 1 lb chopped chicken and toss to coat. Let sit 10–15 minutes while you prep other ingredients. The cornstarch will give the chicken a glossy, tender finish when cooked.

Prep Broccoli

Trim broccoli into bite-sized florets and peel the stems if thick, slicing them thinly. Mince garlic and ginger and slice scallions. To blanch (optional for brighter color), bring a pot of salted water to a boil, add broccoli and cook 45–60 seconds until bright green and just tender, then transfer to an ice bath; drain well. Alternatively, stir-fry raw for slightly firmer texture.

Make the Sauce

In a small bowl whisk together 3 tbs chicken broth, 2 tbs oyster sauce, 1 tsp dark soy (or extra light soy), and 1 tsp brown sugar until sugar dissolves. In a separate small cup dissolve 1 tsp cornstarch with 1 tbs cold water to make a slurry. Set both aside.

Stir-Fry Chicken

Heat a large skillet or wok over medium-high heat until very hot. Add 1–1½ tbsp neutral oil and swirl. Add marinated chicken in a single layer (cook in two batches if needed to avoid crowding). Let sear undisturbed 1–2 minutes, then stir-fry until cooked through and lightly browned, about 3–4 minutes total depending on piece size. Transfer cooked chicken to a plate and keep warm.

Cook Aromatics & Broccoli

Add remaining ½–1 tbsp oil to the pan. Reduce heat to medium-high. Add minced garlic and ginger and stir 15–30 seconds until fragrant (don’t burn). Add broccoli (blanched or raw) and stir-fry 1–3 minutes until it reaches desired tenderness. If pan becomes dry, splash 1–2 tbs chicken broth to help steam and deglaze.

Combine Chicken & Sauce

Return cooked chicken to the pan with the broccoli. Pour the prepared sauce over the mixture and stir to combine. Bring to a simmer for 30–60 seconds. Stir the cornstarch slurry again and pour it in, stirring constantly until sauce thickens and becomes glossy, about 30 seconds. Taste and adjust seasoning with up to 1 tsp soy sauce or a pinch of salt or pepper as desired. Finish with 1 tsp toasted sesame oil and the sliced scallions.

Serve

Spoon steamed white or brown rice onto plates or into bowls. Top with chicken and broccoli mixture. Serve immediately with an egg roll (heated according to package directions) or a can of soda as the described accompaniment.