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Chicken and Broccoli (Chinese Takeout Style)

Chicken and Broccoli (Chinese Takeout Style)

An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main
Cuisine Chinese
Servings 4
Calories 246 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breast (or thigh)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
  • 3 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1/2 tablespoon dark soy sauce (or soy sauce)
  • 1/4 cup chicken stock
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 head broccoli, chopped into bite-sized florets
  • 2 tablespoons peanut oil (or vegetable oil)
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, minced

Instructions
 

  • Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4” (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
  • Combine all the sauce ingredients in a bowl. Stir to mix well.
  • Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
  • Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
  • Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  • Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
  • Serve hot with steamed rice or boiled noodles as a main dish.

Notes

Organize your ingredients before cooking to streamline the process. Don't overcrowd the pan when cooking the chicken for proper searing. Use fresh aromatics for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.