Chinese Chicken and Broccoli Recipe

Print Recipe

Chinese Chicken and Broccoli Recipe

Ultra-fast Chicken and Broccoli stir fry with ultra-tender velveted chicken breast and plenty of sauce!

Prep Time10

Cook Time20

chicken velveting20

Course: Dinner

Cuisine: Chinese

Keyword: broccoli, chicken, stir fry

Servings:

Calories: 228kcal

Equipment

large frying pan, wok, or cast iron skillet, with lid

Ingredients

1 lb boneless skinless chicken breast cut into ¼” thick slices
1 ½ teaspoon baking soda
2 tablespoon Avocado oil or neutral oil (plus more is needed)
1 lb broccoli florets (about 1 large crown)
sesame seeds (for garnish/optional)

Stir Fry Sauce

6 cloves garlic minced
1 ½ tablespoon fresh ginger, finely grated
¾ cup chicken broth or chicken stock
½ cup plus 1 tablespoon soy sauce
3 tablespoon oyster sauce
1 ½ tablespoon light brown sugar
3 tablespoon cornstarch
4 teaspoon toasted sesame oil
1 ½ tablespoon rice cooking wine
½ teaspoon crushed red pepper flakes (reduce to ¼ for less spicy sauce)

Instructions

Slice chicken breast into thin ¼” slices. Toss with baking soda, and marinate for 20 minutes at room temperature.
2. After 20 minutes, rinse chicken under cold running water in a colander to remove baking soda, then transfer to a paper towel lined plate and pat dry to remove any excess liquid. Set aside.
3. Add all sauce ingredients to a large liquid measuring cup or mixing bowl, and whisk well to combine.
4. Add avocado oil to the pan, and heat over high heat for 2-3 minutes, until shimmering.
5. Once shimmering, reduce heat to medium-high. Working in 2 batches, cook chicken undisturbed for 1-2 minutes until It lifts easily from the pan and is golden brown. Flip over and continue to cook 3-4 minutes, until cooked through and no pink remains. Transfer to a plate and set aside. Repeat with second batch of chicken, adding additional avocado oil if pan is dry.
6. Once all chicken is cooked through, add the broccoli to the pan, and reduce heat to medium-low. Add ½ cup water, and scrape up any browned bits from the bottom of the pan with a wooden spoon or spatula.
7. Give the sauce a quick whisk to redistribute the ingredients, and add to the pot with the broccoli. Cover the pot with a lid and cook 3 -5 minutes, until broccoli is crisp-tender (tops of florets are softened, and stalks retain some texture).
8. Add the cooked chicken and any accumulated juices to the pan with the broccoli and sauce, and toss well to coat. Cook 2 minutes more, until chicken is warmed through.
Serve with cooked rice and sesame seeds, if desired.

Notes

Substitutions:

Use honey in place of the brown sugar.

Swap the rice cooking wine for equal parts rice vinegar.

Use chicken thighs cut into bite-sized pieces in place of the chicken breast, If using thighs, you can skip the velveting step,

Make this recipe gluten free by using gluten free oyster sauce, and tamari in place of soy sauce.

Nutrition