Chicken and Broccoli

4.91 from 20 votes

Chicken and Broccoli has been one of my MOST requested recipes! It's perfect for all of us trying to eat healthier in the new year (myself included) without compromising on taste!

Prep Time15

Cook Time15

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Ingredients

Chicken

1 lb chicken breast cut into 1/2" pieces
1/4 tsp white pepper
1/2 tsp salt
1 tbsp shaoxing wine
1 tbsp neutral oil I used avocado oil
1 tsp sesame oil
1 tbsp cornstarch

Vegetables & Aromatics

2 cups broccoli florets
5 cloves garlic chopped
1 inch ginger chopped

Sauce

2 tbsp soy sauce
1 tbsp oyster sauce
1/4 tsp white pepper
1 tbsp sugar
1/4 tsp msg
1/2 cup chicken stock low sodium
1 tbsp cornstarch

Oils

1 tsp sesame oil
1.5 cup neutral oil for frying chicken and aromatics

US Customary - Metric

Instructions

Cut chicken breast into 1" pieces and marinate with white pepper, salt, shaoxing wine, avocado oil, sesame oil, and cornstarch for 30 minutes.
Premix your sauce by combining soy sauce, oyster sauce, white pepper, sugar, msg, chicken stock, and cornstarch. Mix until combined and set aside.
Chop garlic and ginger and set aside, then cut broccoli to similar size pieces as the chicken.
In a pot of boiling water, blanch broccoli for 45 seconds and remove and drain thoroughly.
In a hot pan over high heat, heat 1 cup of avocado oil until smoking (about 450F), then carefully drop the chicken in the oil and velvet for 1-2 minutes until pieces are cooked through. Remove and set aside in a bowl.
Reserve 2 tbsp of frying oil, and sauté garlic and ginger for 15 seconds.
Add the premixed sauce and combine. The sauce will thicken after just a few seconds (refer to video for sauce consistency).
Add back chicken and broccoli and toss to combine. Finish with a tsp of sesame oil, give it a final mix and serve with freshly steamed rice. Enjoy!

Notes

Key Tips!

Cut Chicken and Broccoli Into Similar Sizes: Make sure the chicken is cut into similar sizes so it cooks evenly. Substitute with chicken thighs if you prefer. Cut the broccoli into a similar shape/size as the chicken - this allows for the dish to cook evenly, look more cohesive, and allow for better mouthfeel. You can adjust the size of the chicken and broccoli to your preference (smaller or larger) - just make sure to adjust the cooking time so your Chicken and Broccoli Stir-Fry is 'done' to your liking!

Velveting: Velveting is a key Chinese cooking technique that involves marinating the protein in cornstarch and various seasonings (such as white pepper, salt, shaoxing wine, and oils) before quickly passing it through hot oil. It's one of my favorite ways to guarantee moist and tender meat and make restaurant quality Chinese food at home!

Don't Skip Blanching the Broccoli: Blanching your broccoli is a quick and simple way to keep them crisp and delicious in your Chinese Chicken and Broccoli Stir-Fry! It tenderizes without making it mushy, and eliminates any bitterness. It also helps prevent loss of color.

Success is in the Prep: Chinese Chicken and Broccoli Stir-Fry is one of those recipes that comes together extremely quickly - the key is having your ingredients prepped and in bowls right next to your wok or pan! Have your chicken, broccoli and aromatics, seasoning and pre-mixed sauce ready and easily accessible during the cooking process.

Storage and Reheating

You can store Chicken and Broccoli Stir-Fry in the refrigerator in an airtight container for up to 3 days.

Because Chicken and Broccoli Stir-Fry is not coated in a batter, you won't have to worry about trying to restore the crispy texture of the dish - I recommend reheating this in the microwave or in a hot pan/wok for a couple minutes (add a little bit of water if you want to loosen up the chicken pieces that stuck together in the refrigerator).

Nutrition