Description
Sizzling chinese chicken and broccoli delivers a quick, delicious dinner that comes together faster than takeout. Tender chicken and crisp broccoli dance in a savory sauce that will have your family asking for seconds.
Ingredients
Scale
Main Ingredients:
- 20 ounces chicken breast
- 1 pound broccoli
Marinade Ingredients:
- 3 tablespoons water
- 1 tablespoon Shaoxing cooking wine
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil
Sauce and Aromatics:
- ⅔ cup soy sauce
- ⅔ cup water
- 4 tablespoons granulated sugar
- 2½ tablespoons cornstarch
- 1½ teaspoons toasted sesame oil
- 1½ tablespoons garlic
- 1½ tablespoons ginger
Instructions
- Slice 20 ounces of chicken breast into ¼-inch pieces. Mix with 3 tablespoons water, 1 tablespoon Shaoxing wine, ½ teaspoon kosher salt, and ¼ teaspoon baking soda.
- Add 2 tablespoons cornstarch and 1 tablespoon oil to the chicken. Stir until evenly coated. Let marinate for 10-15 minutes at room temperature.
- Whisk together ⅔ cup soy sauce, ⅔ cup water, 4 tablespoons sugar, 2½ tablespoons cornstarch, and 1½ teaspoons sesame oil in a bowl until smooth.
- Boil 1 pound broccoli florets in water for 30-60 seconds. Drain and set aside, keeping them crisp and bright green.
- Heat oil in a wok over medium-high heat. Cook marinated chicken for 3-4 minutes, stirring to ensure even cooking. Remove chicken from pan.
- Reduce heat to medium. Add 1½ tablespoons minced garlic and 1½ tablespoons minced ginger. Sauté for 15-30 seconds until fragrant.
- Pour prepared sauce into the pan. Simmer for 1-2 minutes, stirring constantly until the sauce thickens and becomes glossy.
- Add cooked chicken and broccoli to the sauce. Toss gently to coat everything evenly. Serve hot with steamed rice.
Notes
- Marinate chicken ahead of time for deeper flavor, letting it sit overnight in the refrigerator can enhance the taste and tenderness.
- Blanch broccoli quickly to maintain its bright green color and crisp texture, but watch carefully to avoid overcooking.
- Cook chicken in small batches to ensure even cooking and prevent overcrowding, which can lead to steaming instead of searing.
- Adjust sauce thickness by increasing cornstarch for a more substantial coating or reducing for a lighter glaze, depending on personal preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg