Chicken and Broccoli Stir Fry (Chinese Takeout Style)
This chicken and broccoli stir-fry recipe strikes the perfect balance of savory flavors. The tender dark meat chicken pairs beautifully with the slightly crunchy broccoli, and is tossed in a Chinese stir fry sauce, making it a must-try for stir-fry lovers.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 1 lb boneless chicken ((dark meat, approx. 3-4 thighs))
- 3 cup broccoli florets
- 1 small onion ((sliced))
- 4-5 slice ginger
- 2 clove garlic ((thinly sliced))
- 1/4 cup water ((to steam the broccoli in the pan))
- 2 stalk green onions
- 11/2 tbsp soy sauce ((low sodium))
- 1 tsp sesame oil
- 1/2 tbsp Shaoxing cooking wine ((or dry sherry))
- 1 tbsp water
- 1 tsp cornstarch
- 1 tbsp oil
- 21/2 tbsp soy sauce ((low sodium))
- 1 tsp dark soy sauce ((optional, for color))
- 2 tbsp cornstarch
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp Shaoxing cooking wine ((or dry sherry))
- 1/2 tsp sesame oil
- 1 cup water
Instructions
- 1
Cut 4-5 slices ginger and thinly slice 2 cloves garlic and set it aside. Then peel and slice 1 small onion and set it aside.
- 2
Finely chop 2 stalks green onions and separate the whites for stir-frying with the chicken and the greens as a garnish at the end.
- 3
Cut 3 cups broccoli florets into 1-inch pieces. To prevent the broccoli from losing too many florets, I cut the broccoli stem side up, up to the florets, and then hand-rip the rest of the way. This keeps the broccoli intact, and we lose less of it.
- 4
In a small bowl, add 2½ tablespoons soy sauce, 1 teaspoon dark soy sauce (optional) with 2 tablespoons cornstarch and mix well.
- 5
Add 1 tablespoon Shaoxing cooking wine, 2 tablespoons oyster sauce, 1 teaspoon sugar, and ½ teaspoon sesame oil and mix well until smooth.
- 6
Then add 1 cup water. Set this aside for later.
- 7
Slice 1 lb boneless chicken (3-4 chicken thighs) into 1/2 inch pieces and place it in a bowl.
- 8
Add 1½ tablespoons soy sauce, 1 teaspoon sesame oil, ½ tablespoon Shaoxing cooking wine, 1 tablespoon water, and 1 teaspoon cornstarch to the chicken and mix well. Set it aside to marinate for 15 minutes. The longer you marinate it, the more flavorful it will be.
- 9
Set the stove to medium-high heat and place a large skillet or wok on it. Wait for it to get hot.
- 10
Add a bit of oil into the pan once it is hot, then add 3 cups broccoli florets and stir fry it for about 1 minute.
- 11
Add ¼ cup of water to the pan, and put a lid on it. Let the broccoli steam for 2 minutes
- 12
Remove the lid. If there is still water in the pan, let it keep cooking until the water evaporates away. Do a taste test, if you want your broccoli softer, keep cooking it for another 1 to 2 minutes. Remove the broccoli from the pan and set it aside for later.
- 13
Add a bit more oil back into the pan, then add in the ginger and sliced onions and stir fry it for about 2-3 minutes.
- 14
Next add the garlic slices in, and stir fry it for 20 seconds.
- 15
Add 1-2 tablespoons of oil to the marinated chicken and mix well.
- 16
Next, push the aromatics aside in the pan, and add 1 tablespoon of oil in a skillet. Adjust the stove to high heat.
- 17
Add the sliced chicken in a single layer and sauté for about 2 minutes per side, or just until it's cooked through. You can always pull out a piece to test for doneness.
- 18
Give the sauce a quick stir in the bowl (the cornstarch settles on the bottom).
- 19
Push everything aside in the frying pan and add in the sauce. Immediately stir the sauce, and keep stirring until the sauce starts to simmer and thickens.
- 20
Once the sauce is thick, add back in the broccoli and mix everything together until it is all coated well and stir fry for 1 minute
- 21
Finally, garnish with green onions and serve your chicken and broccoli stir-fry over white rice. Enjoy your meal!