Chicken and Broccoli with Brown Sauce
Chicken and Broccoli with Brown Sauce
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, sliced into bite-sized pieces
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Vegetables & Aromatics
- 1 1/2 pounds broccoli, cut into florets, stems peeled and sliced
- 3 garlic, cloves, smashed and roughly chopped
- 1/4 teaspoon fresh ginger, roughly chopped (optional)
For the Brown Sauce
- 2/3 cup chicken stock
- 1 tablespoon granulated sugar
- 1 tablespoon sesame oil
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
For the Cornstarch Slurry
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
Additional
- 2 tablespoons vegetable oil, for searing
- 4 cups cooked rice, for serving
Instructions
- 1
Slice the chicken breast into bite-sized pieces, ensuring they are not too big or too small for even cooking. Place the sliced chicken in a medium bowl.
⏱️ 5 min
- 2
To the chicken, add 2 tablespoons of water, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, and 1 tablespoon of vegetable oil. Mix thoroughly with your hands to coat all the chicken pieces. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 3
Cut the broccoli into florets. Peel the stems and slice them into bite-sized pieces. Set aside.
⏱️ 5 min
- 4
Take the garlic cloves and smash them with the side of a knife. Roughly chop the smashed garlic. If using, roughly chop the fresh ginger (about 1/4 teaspoon). Set aside.
⏱️ 3 min
- 5
In a measuring cup or small bowl, combine the chicken stock, granulated sugar, sesame oil, dark soy sauce, oyster sauce, regular soy sauce, and white pepper. Stir the sauce ingredients together until well combined. Set aside.
⏱️ 2 min
- 6
Bring a large pot or wok of water to a rolling boil. Add the prepared broccoli to the boiling water. Blanch the broccoli for 2-3 minutes, or until it is tender-crisp and bright green. Drain the blanched broccoli thoroughly using a colander and set aside.
⏱️ 5 min
- 7
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken to the hot wok in a single layer, avoiding overcrowding. Sear the chicken for 3-5 minutes, stirring occasionally, until it is cooked through and lightly browned. Remove the seared chicken from the wok and set it aside on a plate.
⏱️ 7 min
- 8
Reduce the heat to medium-high. Add the roughly chopped garlic and optional ginger to the wok. Sauté for 30 seconds to 1 minute, until fragrant. Do not let the garlic burn.
⏱️ 1 min
- 9
Give the pre-mixed brown sauce another stir to ensure all ingredients are well incorporated. Pour the brown sauce into the wok with the aromatics. Bring the sauce to a simmer, stirring constantly.
⏱️ 2 min
- 10
While the sauce is simmering, prepare the cornstarch slurry: In a small bowl, mix 1 1/2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Gradually pour the cornstarch slurry into the simmering sauce in the wok while continuously stirring. Continue to stir until the sauce thickens to the desired consistency, about 1-2 minutes.
⏱️ 2 min
- 11
Return the seared chicken and blanched broccoli to the wok with the thickened sauce. Toss all the ingredients together vigorously to ensure the chicken and broccoli are evenly coated with the brown sauce. Cook for another 1-2 minutes to heat everything through.
⏱️ 2 min
- 12
Serve the Chicken and Broccoli with Brown Sauce hot, preferably over a bed of cooked rice. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Broccoli with Brown Sauce
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, sliced into bite-sized pieces
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Vegetables & Aromatics
- 1 1/2 pounds broccoli, cut into florets, stems peeled and sliced
- 3 garlic, cloves, smashed and roughly chopped
- 1/4 teaspoon fresh ginger, roughly chopped (optional)
For the Brown Sauce
- 2/3 cup chicken stock
- 1 tablespoon granulated sugar
- 1 tablespoon sesame oil
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
For the Cornstarch Slurry
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
Additional
- 2 tablespoons vegetable oil, for searing
- 4 cups cooked rice, for serving
Instructions
- 1
Slice the chicken breast into bite-sized pieces, ensuring they are not too big or too small for even cooking. Place the sliced chicken in a medium bowl.
⏱️ 5 min - 2
To the chicken, add 2 tablespoons of water, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, and 1 tablespoon of vegetable oil. Mix thoroughly with your hands to coat all the chicken pieces. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 3
Cut the broccoli into florets. Peel the stems and slice them into bite-sized pieces. Set aside.
⏱️ 5 min - 4
Take the garlic cloves and smash them with the side of a knife. Roughly chop the smashed garlic. If using, roughly chop the fresh ginger (about 1/4 teaspoon). Set aside.
⏱️ 3 min - 5
In a measuring cup or small bowl, combine the chicken stock, granulated sugar, sesame oil, dark soy sauce, oyster sauce, regular soy sauce, and white pepper. Stir the sauce ingredients together until well combined. Set aside.
⏱️ 2 min - 6
Bring a large pot or wok of water to a rolling boil. Add the prepared broccoli to the boiling water. Blanch the broccoli for 2-3 minutes, or until it is tender-crisp and bright green. Drain the blanched broccoli thoroughly using a colander and set aside.
⏱️ 5 min - 7
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken to the hot wok in a single layer, avoiding overcrowding. Sear the chicken for 3-5 minutes, stirring occasionally, until it is cooked through and lightly browned. Remove the seared chicken from the wok and set it aside on a plate.
⏱️ 7 min - 8
Reduce the heat to medium-high. Add the roughly chopped garlic and optional ginger to the wok. Sauté for 30 seconds to 1 minute, until fragrant. Do not let the garlic burn.
⏱️ 1 min - 9
Give the pre-mixed brown sauce another stir to ensure all ingredients are well incorporated. Pour the brown sauce into the wok with the aromatics. Bring the sauce to a simmer, stirring constantly.
⏱️ 2 min - 10
While the sauce is simmering, prepare the cornstarch slurry: In a small bowl, mix 1 1/2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Gradually pour the cornstarch slurry into the simmering sauce in the wok while continuously stirring. Continue to stir until the sauce thickens to the desired consistency, about 1-2 minutes.
⏱️ 2 min - 11
Return the seared chicken and blanched broccoli to the wok with the thickened sauce. Toss all the ingredients together vigorously to ensure the chicken and broccoli are evenly coated with the brown sauce. Cook for another 1-2 minutes to heat everything through.
⏱️ 2 min - 12
Serve the Chicken and Broccoli with Brown Sauce hot, preferably over a bed of cooked rice. Enjoy!
⏱️ 1 min