Chinese Chicken and Broccoli

why make this recipe

Chinese Chicken and Broccoli is a beloved dish that brings together tender chicken and vibrant broccoli in a flavorful sauce. It’s a great option for dinner any day of the week. This recipe is not only delicious but also a healthier choice compared to takeout. Plus, it’s easy to prepare and uses simple ingredients you can find at any grocery store.

how to make Chinese Chicken and Broccoli

Ingredients

• 20 ounces skinless boneless chicken breast (cut into ¼ inch slices (about 2 chicken breast))
• 3 tablespoons water
• 1 tablespoon Shaoxing cooking wine
• ½ teaspoon Kosher salt (if using fine salt, use a little less)
• ¼ teaspoon baking soda
• 2 tablespoons cornstarch
• 1 tablespoon oil (any neutral oil is fine)
• ⅔ cup soy sauce (light sodium)
• ⅔ cup water
• 4 tablespoons granulated sugar
• 2½ tablespoons cornstarch
• 1½ teaspoons toasted sesame oil
• 1 pound broccoli (cut into florets (about 1 crown))
• 1½ tablespoons garlic (minced (about 4 cloves))
• 1½ tablespoons ginger (minced (about an 1½ inch knob))

Directions

1. Marinate the chicken: In a bowl, combine the chicken slices with the 3 tablespoons of water, Shaoxing cooking wine, Kosher salt, baking soda, and 2 tablespoons of cornstarch. Mix well and let it sit for about 15 to 30 minutes.

2. Prepare the sauce: In another bowl, mix together ⅔ cup soy sauce, ⅔ cup water, 4 tablespoons granulated sugar, 2½ tablespoons cornstarch, and 1½ teaspoons toasted sesame oil. Stir until well combined.

3. Make the chicken and broccoli: Heat the oil in a large pan over medium-high heat. Add the marinated chicken and cook until it starts to brown, which takes about 5 minutes. Then, add the minced garlic and ginger, and stir for about 30 seconds. Next, add the broccoli florets and the sauce to the pan. Cook for another 5-7 minutes until the broccoli is tender and the sauce thickens.

how to serve Chinese Chicken and Broccoli

Serve Chinese Chicken and Broccoli hot over a bed of steamed rice or noodles. Garnish with sesame seeds or sliced green onions for extra flavor and color.

how to store Chinese Chicken and Broccoli

To store leftovers, let them cool down to room temperature. Place them in an airtight container and keep them in the refrigerator. They should last for about 3-4 days. Reheat in the microwave or on the stove before serving.

tips to make Chinese Chicken and Broccoli

• Make sure to cut the chicken evenly for even cooking.
• Don’t overcook the broccoli; it should be tender but still bright green.
• Use low-sodium soy sauce if you are watching your salt intake.
• Feel free to add other vegetables like bell peppers or snap peas for extra color and nutrition.

variation

You can substitute the chicken with tofu or shrimp for a different protein option. Just adjust the cooking time accordingly.

FAQs

1. Can I use frozen broccoli?
   Yes, you can use frozen broccoli. Just thaw it before adding it to the dish.

2. Is there a substitute for Shaoxing cooking wine?
   If you don’t have Shaoxing cooking wine, you can use dry sherry or omit it if desired.

3. Can I make this dish ahead of time?
   Yes, you can prepare the chicken and sauce ahead of time. Just cook it all right before serving for the best taste.

Enjoy making and sharing this delightful Chinese Chicken and Broccoli dish!

Chinese Chicken and Broccoli

This classic Chinese Chicken and Broccoli dish features tender chicken pieces and crisp broccoli florets coated in a savory, slightly sweet sauce. Perfect for a quick and satisfying weeknight meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 people

Calories 400 kcal

Equipment

• medium bowl
• large skillet or wok

Ingredients

  

Chicken

• 1.5 pounds boneless, skinless chicken breasts cut into 1-inch pieces

Broccoli

• 4 cups broccoli florets fresh or frozen

Sauce

• 1/2 cup soy sauce
• 1/4 cup chicken broth
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

For Cooking

• 2 tablespoons vegetable oil

Instructions

 

Preparation

• In a medium bowl, whisk together the soy sauce, chicken broth, hoisin sauce, sesame oil, rice vinegar, cornstarch, sugar, minced garlic, and grated ginger for the sauce.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Cooking

• Add the chicken pieces to the hot skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the broccoli florets.
• Stir-fry the broccoli for 3-5 minutes until tender-crisp. If using frozen broccoli, cook until heated through and crisp.

Combine

• Return the cooked chicken to the skillet with the broccoli. Pour the prepared sauce over the chicken and broccoli.
• Stir continuously for 1-2 minutes until the sauce thickens and coats the chicken and broccoli evenly.

Serve

• Serve immediately with steamed rice, if desired.

Notes

For extra spice, add a pinch of red pepper flakes to the sauce. Adjust soy sauce to taste for desired saltiness. Garnish with sesame seeds or chopped green onions before serving.