Chicken & Broccoli Umami Power Wok
Dim Sim LimChicken & Broccoli Umami Power Wok
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Sauce Master Umami Bomb
- 3 tablespoons Lee Kum Kee oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon Chin-Su fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Chef's Choice MSG, or 'yum yum' as we call it!
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil
For the Wok
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 tablespoon fresh ginger, minced with a cleaver
- 4 cloves garlic, minced with a cleaver
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced, white and green parts separated
- 3 tablespoons vegetable oil, plus more as needed
- 4 cups cooked white rice, for serving
- as needed crispy chili oil, for garnish
- as needed fresh cilantro, chopped, for garnish
Instructions
- 1
Alright, let's get this party started! First, grab that beautiful chicken. In a bowl, combine the chicken pieces with 1 tablespoon light soy sauce, Chinese cooking wine, 1 tablespoon cornstarch, and white pepper. Mix it all up with your hands – get in there! Let it marinate for at least 15 minutes. This is crucial for tender, juicy chicken. Boom!
⏱️ 15 min
- 2
Now, for our Sauce Master Umami Bomb! In a separate bowl, whisk together the Lee Kum Kee oyster sauce, 2 tablespoons light soy sauce, dark soy sauce, Chin-Su fish sauce, granulated sugar, chicken powder, Chef's Choice MSG (the 'yum yum'!), 1 tablespoon cornstarch, and 1/4 cup water. Give it a good stir until everything is dissolved and smooth. Finish it off with a dash of sesame oil. This is where the magic happens, people!
⏱️ 5 min
- 3
Time to prep our veggies! Get that cleaver out. Mince your ginger and garlic. Slice your red bell pepper and separate the white and green parts of your green onions. Precision, speed, and a sharp cleaver – that's the Wolf of Wok Street way!
⏱️ 10 min
- 4
Wok time! Get your wok screaming hot over high heat. We're talking maximum fire! Add 2 tablespoons of vegetable oil and swirl it around to coat the wok. When you see a wisp of smoke, it's ready. Add the marinated chicken in a single layer and sear for 2-3 minutes per side until golden brown and cooked through. Don't overcrowd the wok; cook in batches if necessary. Remove the chicken and set aside. All fire!
⏱️ 4 min
- 5
Add another tablespoon of vegetable oil to the hot wok if needed. Toss in your broccoli florets. Stir-fry for 2-3 minutes until they are vibrant green and slightly tender-crisp. We want that snap, not mush! Add the sliced red bell pepper and the white parts of the green onions. Stir-fry for another minute.
⏱️ 3 min
- 6
Push the vegetables to one side of the wok. Add the minced ginger and garlic to the empty space. Stir-fry for about 30 seconds until fragrant. Don't let it burn! Now, bring the vegetables back into the mix and give everything a good toss.
⏱️ 1 min
- 7
Return the cooked chicken to the wok. Give our Sauce Master Umami Bomb a quick whisk again, then pour it over everything in the wok. Stir-fry vigorously, tossing everything to coat evenly. The sauce will thicken rapidly, becoming glossy and beautiful. This is the money shot!
⏱️ 1 min
- 8
Remove from heat immediately. Stir in the green parts of the green onions. Now we serve! Plate this glorious Chicken & Broccoli Umami Power Wok over fluffy white rice. Garnish with a generous drizzle of crispy chili oil and fresh chopped cilantro. Holy cow, that's a 10 out of 10!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimChicken & Broccoli Umami Power Wok
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Sauce Master Umami Bomb
- 3 tablespoons Lee Kum Kee oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon Chin-Su fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Chef's Choice MSG, or 'yum yum' as we call it!
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil
For the Wok
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 tablespoon fresh ginger, minced with a cleaver
- 4 cloves garlic, minced with a cleaver
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced, white and green parts separated
- 3 tablespoons vegetable oil, plus more as needed
- 4 cups cooked white rice, for serving
- as needed crispy chili oil, for garnish
- as needed fresh cilantro, chopped, for garnish
Instructions
- 1
Alright, let's get this party started! First, grab that beautiful chicken. In a bowl, combine the chicken pieces with 1 tablespoon light soy sauce, Chinese cooking wine, 1 tablespoon cornstarch, and white pepper. Mix it all up with your hands – get in there! Let it marinate for at least 15 minutes. This is crucial for tender, juicy chicken. Boom!
⏱️ 15 min - 2
Now, for our Sauce Master Umami Bomb! In a separate bowl, whisk together the Lee Kum Kee oyster sauce, 2 tablespoons light soy sauce, dark soy sauce, Chin-Su fish sauce, granulated sugar, chicken powder, Chef's Choice MSG (the 'yum yum'!), 1 tablespoon cornstarch, and 1/4 cup water. Give it a good stir until everything is dissolved and smooth. Finish it off with a dash of sesame oil. This is where the magic happens, people!
⏱️ 5 min - 3
Time to prep our veggies! Get that cleaver out. Mince your ginger and garlic. Slice your red bell pepper and separate the white and green parts of your green onions. Precision, speed, and a sharp cleaver – that's the Wolf of Wok Street way!
⏱️ 10 min - 4
Wok time! Get your wok screaming hot over high heat. We're talking maximum fire! Add 2 tablespoons of vegetable oil and swirl it around to coat the wok. When you see a wisp of smoke, it's ready. Add the marinated chicken in a single layer and sear for 2-3 minutes per side until golden brown and cooked through. Don't overcrowd the wok; cook in batches if necessary. Remove the chicken and set aside. All fire!
⏱️ 4 min - 5
Add another tablespoon of vegetable oil to the hot wok if needed. Toss in your broccoli florets. Stir-fry for 2-3 minutes until they are vibrant green and slightly tender-crisp. We want that snap, not mush! Add the sliced red bell pepper and the white parts of the green onions. Stir-fry for another minute.
⏱️ 3 min - 6
Push the vegetables to one side of the wok. Add the minced ginger and garlic to the empty space. Stir-fry for about 30 seconds until fragrant. Don't let it burn! Now, bring the vegetables back into the mix and give everything a good toss.
⏱️ 1 min - 7
Return the cooked chicken to the wok. Give our Sauce Master Umami Bomb a quick whisk again, then pour it over everything in the wok. Stir-fry vigorously, tossing everything to coat evenly. The sauce will thicken rapidly, becoming glossy and beautiful. This is the money shot!
⏱️ 1 min - 8
Remove from heat immediately. Stir in the green parts of the green onions. Now we serve! Plate this glorious Chicken & Broccoli Umami Power Wok over fluffy white rice. Garnish with a generous drizzle of crispy chili oil and fresh chopped cilantro. Holy cow, that's a 10 out of 10!
⏱️ 1 min