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–+ servings
Chicken and Broccoli (Chinese Takeout Style)

Chicken and Broccoli (Chinese Takeout Style)

An easy chicken and broccoli stir fry recipe that delivers juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings
Calories 246 kcal

Equipment

  • large nonstick skillet

Ingredients
  

Chicken

  • 1 lb boneless skinless chicken breast (or thigh)

Marinade

  • 1 tablespoon Shaoxing wine (or dry sherry)
  • ½ teaspoon salt
  • 1 teaspoon cornstarch

Sauce

  • 3 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • ½ tablespoon dark soy sauce (or soy sauce)
  • ¼ cup chicken stock
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt

Stir-fry

  • 1 head broccoli , chopped into bite-sized florets
  • 2 tablespoons peanut oil (or vegetable oil)
  • 4 cloves garlic , minced
  • 1 teaspoon ginger , minced

Instructions
 

Preparation

  • Slice the chicken against the grain into thin bite-size pieces, no thicker than ¼” (½ cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
  • Combine all the sauce ingredients in a bowl. Stir to mix well.

Cooking

  • Bring ⅓ cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
  • Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
  • Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  • Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
  • Serve hot with steamed rice or boiled noodles as a main dish.

Notes

To make this dish gluten free: Use dry sherry instead of Shaoxing wine. Use tamari or coconut amino to replace dark soy sauce. And make sure you pick a gluten-free oyster sauce such as this one.

Nutrition

Serving: 1servingCalories: 246kcalCarbohydrates: 10gProtein: 25gFat: 9.8gSaturated Fat: 1.2gCholesterol: 73mgSodium: 634mgPotassium: 512mgFiber: 0.8gSugar: 3.5gCalcium: 25mgIron: 1mg
Keyword broccoli recipe, Chicken and Broccoli, Chicken Recipe, Chinese Takeout, easy recipe, Stir Fry
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