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–+ servings
Serine Milo

Chinese Chicken and Broccoli

A quick and easy version of the classic dish featuring tender chicken and crisp-tender broccoli in a glossy, savory sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb 1 lb boneless chicken thighs or breasts, thinly sliced against the grain Thighs are juicier, but breasts work fine.
  • 1 tbsp 1 tbsp soy sauce
  • 1 tbsp 1 tbsp rice wine or dry sherry
  • 1 tsp 1 tsp cornstarch For marinating
  • 1/2 tsp 1/2 tsp sugar
  • 1 tsp 1 tsp vegetable oil
For the Sauce
  • 3 tbsp 3 tbsp low-sodium soy sauce
  • 1 tbsp 1 tbsp oyster sauce or hoisin for a sweeter note
  • 1/2 cup 1/2 cup low-sodium chicken broth or water
  • 1 tsp 1 tsp sugar
  • 1 tbsp 1 tbsp cornstarch mixed with 3 tbsp water (slurry) Keep ready on the side.
Main Ingredients
  • 1 large head 1 large head broccoli cut into florets (about 4 cups) or 12 oz frozen florets, thawed and drained
  • 2 tbsp 2 tbsp vegetable oil or peanut oil For cooking
  • 3 cloves 3 cloves garlic, minced
  • 1 tsp 1 tsp fresh ginger, minced (optional)
  • 3 each 3 green onions, sliced on the diagonal (for garnish)
  • 1 tsp 1 tsp toasted sesame oil (finish)

Method
 

Preparation
  1. Marinate the sliced chicken with soy sauce, rice wine, cornstarch, sugar, and a little oil. Let it sit for about 10 minutes.
  2. Prepare the sauce by whisking together the soy sauce, oyster sauce, broth, and sugar in a bowl. Keep the cornstarch slurry on the side.
Cooking
  1. Heat a wok or large skillet over medium-high heat until hot. Add 1 tablespoon of oil and swirl.
  2. Add the marinated chicken in a single layer, searing undisturbed for 30-60 seconds, then stir-fry until nearly cooked through. Remove the chicken to a plate.
  3. Wipe the pan lightly and add remaining oil, tossing in garlic and ginger, stirring for 15 seconds until fragrant.
  4. Add broccoli and stir-fry for 1-2 minutes; add 2-3 tablespoons of water and cover for about 1 minute to steam.
  5. Uncover and continue to stir-fry until excess water evaporates.
  6. Return the chicken to the pan, pour in the sauce, and stir to combine. Slowly add cornstarch slurry while stirring until the sauce thickens.
  7. Cook for another 1-2 minutes until the chicken is fully cooked (165°F internal temp) and everything is coated with sauce. Finish with sesame oil and sliced green onions.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 700mgFiber: 5gSugar: 5g

Notes

Serve over steamed jasmine rice or rice noodles. Pair with a simple cucumber salad. For shortcuts, consider pre-cut broccoli and pre-minced garlic.

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