Chicken and Broccoli Stir-Fry
Chicken and Broccoli Stir-Fry
Ingredients
For the Stir Fry
- 1 lb chicken breast, thinly sliced
- 1 tbsp shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
- 2 cups broccoli florets
For the Chicken & Broccoli Sauce
- ½ cup chicken broth
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 2 tsp sugar
- 1 tsp cornstarch mixed with 1 tbsp water, slurry
For the Optional Garnish
- Rice, for serving
Instructions
- 1
In a medium metal bowl, combine the thinly sliced chicken breast with Shaoxing wine, salt, and 1 tablespoon of cornstarch. Mix thoroughly by hand until the chicken is evenly coated. Let the chicken marinate for 15 minutes at room temperature.
⏱️ 5 min
- 2
While the chicken marinates, prepare the sauce. In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine, sesame oil, granulated sugar, minced garlic, grated ginger, and 1/2 cup of water. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook, stirring and flipping with tongs, until about 80% cooked through and lightly browned, about 3-4 minutes. Remove the partially cooked chicken from the pan and set aside.
⏱️ 4 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the broccoli florets. Cook for 1 minute, then add 2 tablespoons of water, cover the pan with a lid, and steam for another 1 minute, or until the broccoli is bright green and slightly tender-crisp.
⏱️ 2 min - 5
Return the partially cooked chicken to the pan with the steamed broccoli. Pour the prepared sauce over the chicken and broccoli. Stir to combine and bring the mixture to a simmer.
⏱️ 2 min - 6
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Pour the cornstarch slurry into the simmering dish while stirring continuously. Cook, stirring, until the sauce thickens to the desired consistency, about 1-2 minutes.
⏱️ 2 min - 7
Serve the chicken and broccoli hot, either as is or over a bed of steamed rice (such as brown rice).
Kitchen Tools
Nutrition Facts (per serving)
For the Stir Fry
- 1 lb chicken breast, thinly sliced
- 1 tbsp shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
- 2 cups broccoli florets
For the Chicken & Broccoli Sauce
- ½ cup chicken broth
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 2 tsp sugar
- 1 tsp cornstarch mixed with 1 tbsp water, slurry
For the Optional Garnish
- Rice, for serving
Instructions
- 1
In a medium metal bowl, combine the thinly sliced chicken breast with Shaoxing wine, salt, and 1 tablespoon of cornstarch. Mix thoroughly by hand until the chicken is evenly coated. Let the chicken marinate for 15 minutes at room temperature.
⏱️ 5 min - 2
While the chicken marinates, prepare the sauce. In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine, sesame oil, granulated sugar, minced garlic, grated ginger, and 1/2 cup of water. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook, stirring and flipping with tongs, until about 80% cooked through and lightly browned, about 3-4 minutes. Remove the partially cooked chicken from the pan and set aside.
⏱️ 4 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the broccoli florets. Cook for 1 minute, then add 2 tablespoons of water, cover the pan with a lid, and steam for another 1 minute, or until the broccoli is bright green and slightly tender-crisp.
⏱️ 2 min - 5
Return the partially cooked chicken to the pan with the steamed broccoli. Pour the prepared sauce over the chicken and broccoli. Stir to combine and bring the mixture to a simmer.
⏱️ 2 min - 6
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Pour the cornstarch slurry into the simmering dish while stirring continuously. Cook, stirring, until the sauce thickens to the desired consistency, about 1-2 minutes.
⏱️ 2 min - 7
Serve the chicken and broccoli hot, either as is or over a bed of steamed rice (such as brown rice).