Restaurants›Wentworth Seafood House›Chicken W/ Broccoli Recipe

Chicken W/ Broccoli Recipe

Inspired by Wentworth Seafood House
Time30m
Serves4

Make Chicken W/ Broccoli Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Stir-fry

Marinade / Sauce

Method

Stir-fry

1

Prepare chicken

Trim any fat from the chicken breasts and slice them thinly across the grain into 1/4-inch strips. Season the slices with 1/2 teaspoon salt and 1/2 teaspoon black pepper and toss to coat.

2

Blanch broccoli

Bring a medium pot of salted water to a boil. Add the broccoli florets and blanch for 1 minute until bright green and slightly tender. Immediately transfer broccoli to a bowl of ice water to stop cooking; drain and set aside.

3

Stir-fry chicken

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil. When the oil shimmers, add half of the chicken in a single layer (do not overcrowd) and sear for 1 to 2 minutes without moving, then stir-fry until cooked through and lightly browned, about 2–3 minutes more. Transfer cooked chicken to a plate and repeat with remaining 1 tablespoon vegetable oil and remaining chicken. Return all chicken to the pan.

4

Add aromatics

Reduce heat to medium. Push the chicken to one side of the pan, add 1 teaspoon sesame oil to the empty space, then add the minced garlic and ginger. Sauté for 20–30 seconds until fragrant, taking care not to burn the garlic.

5

Combine broccoli and sauce

Add the drained broccoli and sliced green onions (if using) back into the pan with the chicken. Give the prepared sauce mixture a quick stir (cornstarch may have settled) and pour it into the pan. Stir everything together so the sauce coats the chicken and broccoli. Cook for 1–2 minutes until the sauce thickens and becomes glossy. Taste and adjust seasoning with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper if needed.

6

Finish

Turn off the heat. If you like extra gloss, drizzle a little additional sesame oil (optional) and toss. Serve immediately over steamed rice or noodles.

Marinade / Sauce

7

Make sauce: In a small bowl whisk together 1 tablespoon low-sodium soy sauce, 1 tablespoon oyster sauce, 1 teaspoon brown sugar, 1 teaspoon rice vinegar, 1 teaspoon cornstarch, and 3 tablespoons cold water until smooth. Separately have 1 cup chicken stock or water warmed and ready to add if you need to loosen the sauce while cooking.