Chinese Chicken and Broccoli
Elevate your takeout game with this savory and speedy Chinese Chicken and Broccoli recipe, a perfect harmony of tender chicken, crisp broccoli, and a luscious, umami-packed sauce. Ready in just 30 minutes, this irresistible stir-fry features an aromatic blend of garlic, ginger, soy sauce, and oyster sauce, balanced with a touch of sesame oil for depth and richness. The cornstarch slurry ensures the velvety sauce clings beautifully to every bite, while the quick steaming technique keeps the broccoli perfectly tender-crisp. Pair this easy, restaurant-quality dish with steamed rice or noodles for a wholesome, flavor-packed meal that's ideal for busy weeknights.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 4 cups Broccoli florets
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 cup Chicken broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the chicken breasts into thin strips, about 1/4 inch thick. Set aside.
In a small bowl, prepare the sauce by mixing the soy sauce, oyster sauce, chicken broth, sugar, and sesame oil. Stir until the sugar dissolves. Set aside.
In a separate small bowl, create a cornstarch slurry by mixing the cornstarch with 2 tablespoons of water. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices. Season with salt and black pepper, and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
Add the broccoli florets to the pan. Stir-fry for 2-3 minutes, then pour in 1/4 cup of water to steam the broccoli slightly. Cover the pan with a lid and let it cook for another 2-3 minutes until the broccoli is tender but still crisp.
Return the cooked chicken to the pan, and pour the prepared sauce over the chicken and broccoli. Stir well to coat the ingredients evenly.
Bring the mixture to a simmer, then slowly stir in the cornstarch slurry. Continue cooking for 1-2 minutes until the sauce thickens to your desired consistency.
Serve the Chinese Chicken and Broccoli hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
