Description
This Chinese Chicken and Broccoli recipe is a classic stir-fry dish that is easy to make at home. Tender slices of marinated chicken and crisp broccoli florets are coated in a savory sauce, creating a flavorful meal that pairs perfectly with steamed rice.
Ingredients
Units
Scale
For Marinating the Chicken:
- 20 ounces skinless boneless chicken breast, cut into 1/4-inch slices (about 2 chicken breasts)
- 3 tablespoons water
- 1 tablespoon Shaoxing cooking wine
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon neutral oil
For the Stir-Fry Sauce:
- 2/3 cup light sodium soy sauce
- 2/3 cup water
- 4 tablespoons granulated sugar
- 2 1/2 tablespoons cornstarch
- 1 1/2 teaspoons toasted sesame oil
For the Rest of the Dish:
- 1 pound broccoli, cut into florets (about 1 crown)
- 1 1/2 tablespoons minced garlic (about 4 cloves)
- 1 1/2 tablespoons minced ginger (about a 1 1/2-inch knob)
Instructions
- Marinate the Chicken: In a mixing bowl, combine chicken, water, Shaoxing wine, salt, and baking soda. Add cornstarch and oil, mix well, and let marinate for 10-15 minutes.
- Prepare the Sauce: Whisk together soy sauce, water, sugar, cornstarch, and sesame oil. Set aside.
- Make the Chicken and Broccoli: Boil broccoli, then sauté marinated chicken until cooked. Sauté garlic and ginger, add sauce, then combine with chicken and broccoli. Serve hot with rice.
Notes
- Refer to the post above for step-by-step photos, tips, and FAQs.
- Freeze the chicken for easier slicing, but ensure it is fully defrosted before marinating.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10g
- Sodium: 980mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg
