Description
Crispy chicken and broccoli in a classic Chinese takeout-style recipe delivers authentic flavors from Beijing’s street kitchens. Savory sauce, tender chicken, and perfectly steamed broccoli combine to create a restaurant-quality meal you can enjoy at home.
Ingredients
Scale
- 1 lb (454 g) boneless, skinless chicken breast (or thighs), thinly sliced
- 3 cups broccoli florets
- 2 tbsps vegetable oil
- ¼ cup low-sodium soy sauce (or tamari)
- ¼ cup chicken broth (or water)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp cornstarch (or arrowroot powder for gluten-free)
- 1 tbsp oyster sauce (or hoisin sauce for a sweeter version)
- 1 tbsp rice vinegar
- 1 tbsp brown sugar (or honey for natural sweetness)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tsp sesame oil
- 1 tsp cornstarch (to thicken)
- ¼ tsp red pepper flakes (optional for spice)
- Cooked jasmine rice or noodles
- Sesame seeds & sliced green onions (for garnish)
Instructions
- Marinate: Blend chicken with soy sauce and cornstarch, allowing ingredients to meld and tenderize for 5-10 minutes while developing rich, complex flavors.
- Sauce Preparation: Whisk together soy sauce, chicken broth, oyster sauce, rice vinegar, brown sugar, sesame oil, and cornstarch until smoothly integrated, creating a dynamic flavor foundation.
- Chicken Searing: Heat pan to high temperature, rapidly cook marinated chicken until exterior turns golden-brown and interior remains succulent, then transfer to separate plate to preserve moisture and texture.
- Vegetable Infusion: In same pan, quickly stir-fry broccoli florets with garlic, ginger, and red pepper flakes, introducing minimal water to generate gentle steam and maintain vivid vegetable characteristics.
- Final Fusion: Reintroduce seared chicken into vegetable mixture, pour prepared sauce over entire composition, gently tossing until sauce caramelizes and coats each ingredient with glossy, flavorful glaze.
- Plating: Serve over steamed rice or noodles, garnishing with toasted sesame seeds and green onion slivers to enhance visual appeal and introduce fresh, complementary notes.
Notes
- Marinate Strategically: Let chicken sit in marinade for exactly 10 minutes to maximize flavor absorption without compromising meat’s delicate protein structure.
- Maintain Wok Heat: Keep pan blazing hot during stir-frying to achieve perfect caramelization and prevent soggy vegetables, ensuring quick cooking that preserves nutrients and texture.
- Balance Sauce Consistency: Whisk cornstarch thoroughly to prevent lumps and create smooth, glossy sauce that clings beautifully to chicken and broccoli without becoming overly thick or runny.
- Dietary Adaptation Options: Swap traditional soy sauce for gluten-free tamari, use coconut aminos for lower sodium version, or replace chicken with tofu for a vegetarian alternative that maintains the dish’s authentic Chinese takeout essence.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg