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.
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.