Chicken broccoli stir fry

Chicken and broccoli stir fry in an umami packed brown sauce is easy and quick to make. Learn the trick to tenderize the chicken for the stir fries. Also a hack to blanch broccoli quickly.

Course Side Dish

Cuisine Chinese

Prep Time 15

Cook Time 10

Servings servings

Calories 316kcal

Author Subhasmita

Ingredients

Chicken marination

500 grams chicken breast
1 tablespoon Shaoxing wine
1 teaspoon soy sauce
1 tablespoon oil
2 teaspoon cornstarch

Stir fry sauce

¾ cup chicken stock
1 tablespoon dark soy sauce
3 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
2 teaspoons toasted sesame oil
1 tablespoon sugar
1 tablespoon Cornstarch mixed with 2 tablespoon water
1 teaspoon ground white pepper

Stir fry

2 tablespoon garlic minced
1 tablespoon minced fresh ginger thumb-size piece of ginger
2 tbsp oil

Instructions

Mix all the sauce ingredients in a jar.
Blanch broccoli florets in hot water for one minute followed by an ice bath.
Slice boneless chicken breast into thin flat strips ( against the grain).
Marinate chicken pieces with soy sauce, Shaoxing wine, Oil, and Cornstarch. Let it rest for 15 minutes.
Heat 1 tablespoon oil to a wok or a large pan(make sure the bottom of the pan is coated with oil). Add marinated chicken to the wok/skillet in a single layer. Cook on medium-high heat undisturbed for a minutes. Flip and cook for another minute on high heat. The chicken should be slightly browned here and there. Remove from skillet.
To the same pan, add rest of the oil. Add minced ginger and garlic. Saute for 30 seconds.
Add prepared sauce to the wok. Let it come to a boil. Cook for 1-2 minutes on medium until the sauce has reduced a little.
To the wok add back cooked chicken and broccoli florets. Toss once.
Add cornflour slurry to the wok. Mix everything well and simmer for a minute for the sauce to thicken. (longer for thick sauce).
Serve with rice/noodles.

Video

Nutrition