Description
This Chinese Chicken and Broccoli recipe features tender marinated chicken breast slices stir-fried with crisp broccoli florets in a savory and slightly sweet soy-based sauce with garlic and ginger. Perfect for a quick and satisfying dinner, this dish achieves a delightful balance of flavors and textures with a homemade sauce thickened to a glossy finish, served best with steamed rice.
Ingredients
Chicken Marinade
- 20 ounces skinless boneless chicken breast, cut into ¼ inch slices (about 2 chicken breasts)
- 3 tablespoons water
- 1 tablespoon Shaoxing cooking wine
- ½ teaspoon kosher salt (reduce slightly if using fine salt)
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon neutral oil (such as vegetable or canola oil)
Sauce
- ⅔ cup light sodium soy sauce
- ⅔ cup water
- 4 tablespoons granulated sugar
- 2½ tablespoons cornstarch
- 1½ teaspoons toasted sesame oil
Vegetables & Aromatics
- 1 pound broccoli, cut into florets (about 1 crown)
- 1½ tablespoons garlic, minced (about 4 cloves)
- 1½ tablespoons ginger, minced (about 1½ inch knob)
Instructions
- Marinate the chicken: In a mixing bowl, combine the sliced chicken breast with water, Shaoxing cooking wine, kosher salt, and baking soda. Mix well until the chicken has absorbed most of the liquids. Then add cornstarch and mix until the chicken pieces are evenly coated. Finish by adding oil and mixing again. Let the chicken marinate for 10 to 15 minutes or overnight if time permits.
- Prepare the sauce: In a bowl or large measuring cup, whisk together soy sauce, water, granulated sugar, cornstarch, and toasted sesame oil until smooth and no lumps remain. Set aside until needed. For a thicker sauce, add an extra 1 to 2 teaspoons of cornstarch and whisk again.
- Cook the broccoli: Bring a pot of water to a boil and add broccoli florets. Boil them for 30 seconds to 3 minutes depending on desired tenderness; about 1 minute is ideal for crisp-tender broccoli. Drain and set aside.
- Cook the chicken: Heat a wok or sauté pan over medium-high heat and add enough oil to generously coat the bottom. When the oil is hot, add the marinated chicken in a single layer. Cook on both sides until fully cooked through but not necessarily browned; sear lightly if desired. Remove the cooked chicken and set aside. Cook in batches if necessary to avoid crowding.
- Sauté aromatics: Reduce heat to medium, keeping about 2 tablespoons of oil in the pan. Discard any excess oil. Add minced garlic and ginger and sauté for 15 to 30 seconds until fragrant but not browned.
- Prepare stir-fry sauce: Stir the pre-mixed sauce well and pour it into the pan with garlic and ginger. Allow the sauce to heat until it starts simmering and becomes thick and glossy, stirring frequently to prevent scorching.
- Combine all ingredients: Lower heat to low and return the cooked chicken and blanched broccoli to the pan. Toss everything together so all pieces are well coated with the sauce.
- Serve: Transfer to plates and serve hot, ideally with steamed rice.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Adjust boiling time of broccoli to your texture preference; less time for crisp-tender, more for softer florets.
- Use light sodium soy sauce to control saltiness, but regular soy sauce can also be used with less added salt in marinade.
- For a thicker sauce, increase cornstarch slightly as noted in the sauce preparation.
- Cooking chicken in batches prevents steaming and ensures even cooking.
