Description
This Chicken and Broccoli recipe replicates the classic Chinese takeout dish with tender chicken breast stir-fried alongside crisp broccoli florets in a savory oyster sauce. The dish combines a flavorful marinade and a luscious sauce to create an authentic and satisfying meal ideal for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless skinless chicken breast (or thigh), cut into bite-sized pieces
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Sauce
- 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
Stir-fry Ingredients
- 1 head broccoli, chopped into bite-sized florets
- 2 tablespoons peanut oil (or vegetable oil)
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Marinate the chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch. Mix well to coat and let it marinate for at least 15 minutes to tenderize and absorb the flavors.
- Prepare the sauce: In a separate bowl, whisk together 3 tablespoons oyster sauce, 2 tablespoons Shaoxing wine, 1/2 tablespoon dark soy sauce, 1/4 cup chicken stock, 1 tablespoon sugar, 1 tablespoon cornstarch, and 1/4 teaspoon salt until fully combined. Set aside.
- Blanch the broccoli: Bring a pot of water to a boil and add the broccoli florets. Blanch for about 1-2 minutes until bright green and slightly tender. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.
- Cook the aromatics: Heat 2 tablespoons peanut oil in a large wok or skillet over medium-high heat. Add minced garlic and ginger and stir-fry for about 30 seconds until fragrant but not burnt.
- Stir-fry the chicken: Increase the heat to high and add the marinated chicken to the wok. Stir-fry for about 4-5 minutes until the chicken is cooked through and slightly golden on the edges.
- Add the broccoli and sauce: Return the drained broccoli to the wok. Stir the prepared sauce once more and pour it over the chicken and broccoli mixture. Toss everything together continuously for 1-2 minutes until the sauce thickens and coats the ingredients evenly.
- Serve: Remove from heat and serve the chicken and broccoli hot over steamed rice or noodles for a complete meal.
Notes
- Using chicken thighs instead of breast will yield juicier results.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Make sure to continuously stir the sauce once added to prevent clumping.
- Broccoli can be substituted with other vegetables such as snap peas or bok choy for variation.
- Serve immediately for best texture and flavor.
Keywords: Chicken and Broccoli, Chinese Takeout, Stir-fry Chicken, Oyster Sauce Chicken, Quick Dinner