Chinese Chicken Broccoli Stirfry
Super tender chicken is the star in this Chinese Chicken Broccoli Stirfry! This dish is a quick, easy, and delicious meal to whip up any night of the week!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 skinless boneless chicken breasts, cut into bite-sized pieces
- 1 tsp baking soda
- 2 tsp soy sauce ((tamari for gluten-free))
- 2 tsp tapioca starch
- 1/2 lb. (227g) broccoli, cut into bite-sized pieces
- 2 tbs light olive oil
- 1/2 medium onion, chopped into large chunks
- 2 cloves garlic, minced
- 1 tsp minced ginger
- 1/4 cup chicken broth
- 3 tbs oyster sauce
- 2 tsp soy sauce ((tamari for gluten-free))
- 1 tsp honey
- 1 tsp sesame oil
- 1/8 tsp white pepper
Instructions
- 1
Mix chicken breast pieces with baking soda and let sit for 20 minutes.
- 2
Rinse baking soda off the chicken and then pat dry with paper towels.
- 3
In a bowl, combine the rinsed chicken breast with 2 tsp soy sauce (tamari for gluten-free) and 2 tsp tapioca starch and mix well. Set aside.
- 4
In a measuring cup, combine the chicken broth, oyster sauce, soy sauce (tamari), honey, sesame oil, and white pepper. Mix well and set aside.
- 5
Bring water to a boil in a medium sized pot and parboil broccoli for 2 minutes. Drain and set aside.
- 6
Heat wok or frying pan over medium-high heat. Add 2 tbs light olive oil.
- 7
Saute garlic, ginger and onions until fragrant, about 1 minute. Add chicken.
- 8
Saute chicken until half-done, about 1 minute. Add sauce and broccoli. Mix well.
- 9
Cook for 2 minutes to heat through. Add chopped green onions, if desired.
- 10
Serve immediately.