Chicken W. Broccoli Recipe

Slice and marinate

Trim any excess fat from the chicken breasts and slice them across the grain into 1/4-inch thick strips (about 3/4-inch wide). Place the sliced chicken in a bowl and add 2 tbs low-sodium soy sauce, 1 tbs shaoxing wine, 1 tsp cornstarch, 1 tsp sugar, and 1/4 tsp black pepper. Toss to coat thoroughly and let marinate 10–15 minutes while you prep vegetables.

Prep broccoli and aromatics

Cut broccoli into bite-sized florets so they cook evenly (about 4 cups). Mince 3 cloves of garlic and 1 tbs fresh ginger. Slice the green parts of 2 scallions on a bias if using. Have ingredients ready in small bowls for quick cooking.

Blanch broccoli (optional but recommended)

Bring a pot of salted water to a boil. Add the broccoli and blanch 1 minute until bright green and slightly tender. Immediately drain and plunge into an ice bath (or rinse under very cold water) to stop cooking. Drain well. This step ensures vibrant color and even doneness.

Make the sauce

In a small bowl whisk together 3 tbs low-sodium chicken broth (or water), 1.5 tbs oyster sauce, 1 tbs low-sodium soy sauce, 1/2 tsp sesame oil, and 1 tsp cornstarch until smooth. Set aside.

Cook the chicken

Heat a large skillet or wok over medium-high heat until very hot. Add 1 tbs neutral oil and swirl. Add the marinated chicken in a single layer (work in batches if necessary to avoid crowding). Cook undisturbed 1–2 minutes until the bottom is lightly browned, then stir-fry 1–2 more minutes until the chicken is just cooked through. Transfer chicken to a plate and keep warm.

Stir-fry aromatics

Wipe the pan if needed and return to medium-high heat. Add remaining 1 tbs oil. Add the minced garlic and ginger and stir-fry 15–30 seconds until fragrant but not burned.

Combine broccoli and chicken

Add the blanched (or raw) broccoli to the pan and stir-fry 1–2 minutes to reheat and coat with aromatics. Return the cooked chicken to the pan and toss to combine.

Finish with sauce

Give the sauce a quick stir (cornstarch may settle) and pour it over the chicken and broccoli. Stir continuously as the sauce comes to a simmer and thickens, about 30–60 seconds, until it becomes glossy and coats the ingredients. Taste and season with 1/4 tsp salt, 1/8 tsp black pepper, and optional 1/4 tsp red pepper flakes as desired.

Garnish and serve

Turn off heat. Drizzle with a few drops of sesame oil if desired and toss in sliced scallion greens. Serve immediately over steamed rice or noodles.