Chicken With Broccoli Recipe
Make Chicken With Broccoli Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Sauce
Chicken
Vegetables & Aromatics
Finishing & Serving
Method
Marinade & Sauce
- 1
Make the sauce
In a medium bowl whisk together 1/4 cup soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1/2 cup chicken stock, 1/2 teaspoon sugar, and 1 teaspoon cornstarch until smooth. Set aside. This will be used both as marinade and finishing sauce.
Chicken
- 2
Prepare chicken
Slice 1 lb chicken into 1/2-inch thick strips or bite-sized pieces. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss the pieces with 2 tablespoons cornstarch until evenly coated; this gives a light glaze and helps thicken the sauce.
- 3
Cook chicken
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When oil is hot (shimmering but not smoking), add chicken in a single layer; cook without crowding for 2-3 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Work in batches if necessary. Remove cooked chicken to a plate and set aside.
Vegetables & Aromatics
- 4
Blanch or steam broccoli
While cooking the chicken, bring a pot of salted water to a boil. Add 4 cups trimmed broccoli florets and blanch 1 minute until bright green and slightly tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain and set aside. (Alternatively, steam broccoli 3-4 minutes until crisp-tender.)
- 5
Sauté aromatics and vegetables
Wipe the skillet or add 1 tablespoon oil if needed and return to medium-high heat. Add minced garlic (3 cloves) and 1 teaspoon minced ginger; sauté 20-30 seconds until fragrant. If using carrot, add thin slices now and cook 1-2 minutes until slightly softened. Add the blanched broccoli and toss to combine, cooking 1 minute to reheat and absorb flavors.
Finish & Serve
- 6
Combine and thicken
Return the cooked chicken to the pan with the vegetables. Give the reserved sauce a quick stir (cornstarch may settle) and pour it over the chicken and broccoli. Stir constantly for 1-2 minutes as the sauce comes to a simmer and thickens to a glossy coating. If sauce becomes too thick, add up to 1-2 tablespoons water or stock to reach desired consistency.
- 7
Adjust and garnish
Taste and adjust seasoning with a pinch more salt or a splash of soy if needed. Stir in sliced scallions, sprinkle toasted sesame seeds and a pinch of red pepper flakes if desired.
- 8
Serve
Serve the chicken with broccoli immediately over cooked rice (about 4 cups cooked rice for 4 servings).