Description
A delicious and quick Chinese Chicken and Broccoli stir-fry recipe that is perfect for a weeknight dinner. Tender slices of chicken marinated and cooked with crisp broccoli in a savory sauce, this dish is sure to become a family favorite.
Ingredients
Units
Scale
Chicken Marinade
- 1 lb boneless skinless chicken breast, sliced into 1/4 inch slices
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon cornstarch
Sauce
- 1/4 cup oyster sauce
- 2 tablespoons Shaoxing wine
- 1/2 tablespoon dark soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 cup low sodium chicken stock
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Stir Fry
- 1–2 heads (1 lb) broccoli, chopped into bite-sized florets
- 2 tablespoons (~4–5 cloves) garlic, minced
- 2 teaspoons ginger, minced
Instructions
- Prep: Marinate the chicken by combining sliced chicken breast, Shaoxing wine, salt, pepper, and cornstarch in a bowl. Allow to sit for 15 minutes. Mix the brown sauce ingredients in another bowl.
- Cook Chicken and Broccoli: Steam broccoli until slightly tender. Cook chicken in a skillet until browned. Saute garlic and ginger, then add chicken and broccoli. Pour in the sauce and cook until thickened.
- Stir Fry: Serve immediately with rice and garnish with green onions if desired.
Notes
- Prep all ingredients before starting to cook.
- Avoid chopping chicken too small.
- Steam broccoli in a skillet for convenience.
- Ensure the pan is hot before searing the chicken.
- Adjust oil amount based on pan type.
- Re-stir the sauce before cooking to mix in cornstarch.
- Store leftovers in the refrigerator for up to 5 days or freeze for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 920mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
