Quick & Easy Chinese Chicken and Broccoli
Succulent chicken stir fried with broccoli in a savory sauce. This quick and easy chicken and broccoli beats Chinese takeout and made with simple ingredients saving you money! Perfect as a main with rice on a busy weeknight!
- Prep time
- 20 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb chicken breast (or skinless boneless chicken thigh, sliced into 1/4-inch thick pieces)
- 1 large broccoli crown (chopped into similar size florets)
- 3 garlic cloves (minced)
- 1/2 inch ginger (sliced)
- 1 tablespoon vegetable oil (or any neutral oil)
- 1/4 cup water (cold)
- 1 tablespoon regular soy sauce (or light soy sauce)
- 1.5 tablespoon cornstarch (or tapioca starch / potato starch)
- ½ teaspoon baking soda (do not skip!)
- 1/4 teaspoon black pepper (or white pepper)
- 2 teaspoon vegetable oil (or any neutral oil)
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce (or vegetarian stir fry sauce)
- 1 tablespoon regular soy sauce (or light soy sauce)
- 2 teaspoon white granulated sugar (or cane sugar)
- 2 teaspoon Shaoxing wine (or dry sherry wine/dry white wine/chicken broth)
- 1 tablespoon cornstarch (or tapioca starch / potato starch)
- ½ cup chicken stock (low-sodium )
Instructions
- 1
In a large bowl, marinate thinly sliced chicken with marinade ingredients as listed above for 15-20 minutes. Avoid marinating past this time frame.
- 2
In a small bowl, mix stir-fry sauce ingredients as listed above until combined and set aside.
- 3
Heat vegetable oil in a large pan on medium-high heat. Fry chicken until cooked and golden. Remove chicken from pan.
- 4
Into the pan, add ginger, garlic, and broccoli with 1/4 cup or 60 ml of water. Cook until broccoli becomes vibrant green.
- 5
Push the broccoli to the side of the pan. Pour in stir fry sauce and simmer to thicken. Then mix with the broccoli.
- 6
Add in cooked chicken and toss everything together. Remove off heat. Serve and enjoy!