Chicken With Broccoli Recipe

Prep and marinate chicken

Slice chicken breasts thinly across the grain into 1/4-inch strips. In a bowl combine 1 tbsp soy sauce, 1 tsp cornstarch and 1 tsp rice wine (or sherry). Add sliced chicken, toss to coat, and let rest for 10 minutes while you prepare vegetables and sauce.

Prepare vegetables

Wash and cut broccoli into bite-sized florets (about 4 cups). If using carrot, peel and slice thinly on the bias. Slice green onions into 1-inch pieces, separating white and green parts. This keeps everything ready for a fast stir-fry.

Optional blanch: to ensure very tender, bright broccoli, bring a pot of salted water to a boil, add broccoli and cook 1 minute, then drain and plunge into ice water. Drain well before stir-frying. Alternatively, you can cook broccoli directly in the pan with a splash of broth (see below).

Mix sauce

In a small bowl whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp chicken broth (or water), 1 tsp sesame oil and 1 tsp sugar or honey. In a separate small cup stir 1 tsp cornstarch with 1 tbsp cold water to make a slurry; set both aside.

Cook chicken

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil. Shake excess marinade off the chicken and add in a single layer (cook in two batches if necessary). Sear without moving for 1 minute, then stir-fry until just cooked through, about 2–3 minutes total. Remove chicken to a plate and keep warm.

Sauté aromatics

Add the remaining 1 tablespoon oil to the pan. Reduce heat to medium-high. Add minced garlic and ginger (and the white parts of the green onion). Stir constantly for about 20–30 seconds until fragrant but not browned.

Cook broccoli (and carrots if using)

Add broccoli florets (and carrots) to the pan. Stir-fry 1 minute, then add 2–3 tablespoons of water or chicken broth, cover or let steam for 1–2 minutes until broccoli is crisp-tender. Uncover and stir to evaporate excess liquid.

Combine chicken and sauce

Return the cooked chicken and any accumulated juices to the pan. Pour in the prepared sauce and stir to combine. Give the cornstarch slurry a quick stir and add to the pan. Stir constantly for 30–60 seconds as the sauce thickens and becomes glossy, coating the chicken and broccoli. Taste and adjust seasoning with salt and pepper (start with the amounts listed: 1 tsp salt and 1/2 tsp black pepper).

Finish and garnish: turn off heat, stir in the green parts of the scallions, and drizzle a little extra sesame oil if desired. Sprinkle toasted sesame seeds before serving.

Serve the chicken and broccoli immediately over steamed rice or noodles (about 1 cup cooked rice per serving). Leftovers keep in an airtight container in the refrigerator for up to 3 days.