Chicken With Broccoli Recipe

Slice and marinate

Trim excess fat and slice chicken into 1/2-inch strips or bite-size pieces. In a bowl combine 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil, and 1 tsp white pepper. Add chicken, toss to coat, and let sit 15–20 minutes while preparing other ingredients.

Cut broccoli into bite-size florets. Bring a medium pot of water to a boil, add a pinch of salt, and blanch broccoli 1 minute until bright green and slightly tender. Immediately transfer to an ice bath or cold water to stop cooking, then drain and set aside.

Mince garlic and ginger and slice scallions; keep separate for stir-frying.

In a small bowl whisk together 3 tbsp chicken stock, 1 tbsp oyster sauce, 1 tsp dark soy sauce, and 1 tsp sugar until combined. In a separate tiny bowl mix 1 tsp cornstarch with 1 tbsp water to make a slurry and set aside.

Heat a large wok or skillet over high heat until hot. Add 2 tbsp neutral oil and swirl to coat.

Add marinated chicken in a single layer (work in batches if necessary). Stir-fry without crowding for about 2–3 minutes until the edges turn opaque and pieces are browned. Remove chicken to a plate and reserve.

Lower heat to medium-high. Add a splash more oil if the pan is dry, then add minced garlic and ginger. Stir-fry 20–30 seconds until fragrant but not burned.

Return chicken to the wok along with blanched broccoli and sliced scallions. Pour the prepared sauce over the mixture and toss to combine, 30–45 seconds.

Give the cornstarch slurry a quick stir, then pour into the wok. Stir continually for 30–60 seconds until sauce thickens and coats the chicken and broccoli. Taste and add up to 1/2 tsp salt if needed.

Turn off heat. Drizzle a few drops of sesame oil if desired and sprinkle with toasted sesame seeds. Serve immediately with steamed rice.