Description
A classic Chinese Chicken and Broccoli stir-fry featuring tender chicken breast and crisp broccoli florets coated in a savory sauce made with soy, oyster sauce, garlic, and ginger. This quick and easy recipe is perfect for a flavorful weeknight dinner served with rice or noodles.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts, thinly sliced
Vegetables
- 2 cups broccoli florets
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
Sauces & Oils
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
Other Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
Instructions
- Prepare Sauce. In a small bowl, mix the soy sauce, oyster sauce, sugar, sesame oil, and black pepper together. Set this mixture aside to develop flavor.
- Make Cornstarch Slurry. In another bowl, combine the cornstarch with water to create a smooth slurry. Set aside to thicken the sauce later.
- Heat Oil and Sauté Aromatics. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant, releasing their aromas.
- Cook Chicken. Add the thinly sliced chicken breast to the pan and stir-fry for 4 to 5 minutes until the chicken pieces are fully cooked and no longer pink in the center.
- Set Chicken Aside. Remove the cooked chicken from the pan and set it aside on a plate.
- Cook Broccoli. In the same pan, heat the remaining 1 tablespoon of vegetable oil and stir-fry the broccoli florets for 2 to 3 minutes until the broccoli turns bright green but remains crisp and tender.
- Combine Chicken and Sauce. Return the chicken to the pan with the broccoli. Pour in the prepared sauce mixture and stir well to evenly coat the chicken and broccoli with the flavorful sauce.
- Add Broth and Simmer. Pour in the chicken broth and bring everything to a gentle simmer. Allow the mixture to cook for a few minutes as the sauce begins to thicken and meld with the ingredients.
- Thicken Sauce. Stir in the cornstarch slurry and continue to cook for another 1 to 2 minutes. The sauce will thicken to a glossy consistency that clings nicely to the chicken and broccoli.
- Serve. Remove from heat and serve the Chinese Chicken and Broccoli hot, ideally paired with steamed rice or your choice of noodles to soak up the delicious sauce.
Notes
- For a gluten-free version, substitute tamari or gluten-free soy sauce and ensure oyster sauce is gluten-free.
- Cut chicken thinly and uniformly for even cooking.
- Do not overcook broccoli to maintain its crunch and vibrant color.
- You can add a sprinkle of toasted sesame seeds on top for extra flavor.
- If desired, adjust the sweetness by varying the sugar quantity to taste.
- Leftovers store well in the refrigerator for up to 3 days.
