Description
This Chinese Chicken and Broccoli recipe is a quick and flavorful dish that rivals your favorite takeout. Tender chicken and crisp broccoli are coated in a savory sauce, perfect for serving over rice or noodles.
Ingredients
Scale
For the sauce:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1/4 cup low-sodium chicken broth
For the chicken and broccoli:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 4 cups broccoli florets
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sesame oil (optional)
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Prepare the sauce: In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, and chicken broth. Set aside.
- Make a slurry: In another small bowl, stir together the cornstarch and water. Set aside.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Cook the chicken slices until browned and cooked through. Remove from the pan.
- Stir-fry: Add remaining oil to the pan, along with garlic and ginger. Add broccoli and stir-fry. Pour in the sauce mixture, cover, and steam until broccoli is tender-crisp.
- Combine: Return chicken to the pan. Pour in the cornstarch slurry and cook until the sauce thickens. Drizzle with sesame oil if using.
- Serve: Serve hot over rice or noodles. Garnish with green onions and sesame seeds if desired.
Notes
- To keep the broccoli vibrant and crisp, avoid overcooking. Blanche it briefly before stir-frying if preferred.
- Substitute tofu or shrimp for a different protein option.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
