Chinese Chicken & Broccoli

Chinese Chicken & Broccoli

Chicken & Broccoli is a popular Chinese takeout dish. My Chicken & Broccoli recipe is a easy homemade version that tastes even better than takeout. It is a saucy savory dish that goes well with white rice. I like to use boneless chicken thighs as it is a more tender cut of meat, but Breast tenderloin would be my second recommendation. 

The broccoli is blanched, the chicken is  seasoned and sautéed separately. The sauce is then combined and slightly thickened, then everything is tossed together at the end. Once you have the basics of this dish, you can also mix and match with different proteins or vegetables. Another vegetable i like to use is snow peas and beef or pork stir fry as well.

Ingredients for Chinese Chicken & Broccoli

• Chicken – Boneless thighs or may substitute with breast tenderloin (cut in bite size pieces)
• Scallion
• Garlic – minced
• Ginger – grated
• Garlic Salt
• Season Salt
• Sugar
• Oyster Sauce
• Hoisin Sauce – May substitute with teriyaki
• Light Soy Sauce
• Dark Soy Sauce
• Sesamee Oil
• Shaoxing Wine 
• Chicken Stock
• Cornstarch – diluted with water
• Broccoli
• Onion
• Oil

Preparation Steps for Chinese Chicken & Broccoli

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1. Cut chicken into bite size pieces.
2. Season with the salts, sugar, ginger, garlic, scallion, soy sauces, oyster & hoisin sauce, sesame oil & shoaling wine. Cover in mixing bowl to marinade 1 – 2 hours.
3. Cut broccoli into medium size fiorlets. Bring a medium pot of water to boil, add broccoli to boil 1 minute, then rinse immediately in cold water.
4. In a large non-stick skillet, place on high heat, add oiled wait about 1 minute until hot. Place chicken in and stir fry 3-4 minutes until no longer pink.
5. Add cornstarch in the chicken stock to dilute, add to the chicken and stir for about 1 minute until slightly thickened.
6. Add broccoli and onions and stir to combine.

Print

Chinese Chicken & Broccoli

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

Author Dianne

Ingredients

• 8 Boneless Thighs or 2 lbs. Breast Tenderloin
• 1/2 tsp. Garlic Salt
• 1/2 tsp. Seasoned Salt
• 4 clove Garlic minced
• 1 tsp. Ginger grated
• 1-1/2 tsp. Sugar
• 1-1/2 Tbsp. Oyster Sauce
• 1/2 Tbsp. Hoisin Sauce or Teryaki Sauce
• 1-1/2 Tbsp. Light Soy Sauce
• 2 tsp. Dark Soy Sauce
• 2 tsp. Sesamee oil
• 1 Tbsp. Shaoxing Wine
• 4 cups Broccoli Fiorlets
• 1/3 cup Chicken Stock
• 2 Tbsp. Cornstarch
• 1/2 Onion
• 3 Tbsp. Oil

Instructions

1. Clean & cut chicken into bite size pieces.

2. Add scallion, garlic, ginger, salts, sugar,chinese sauces, sesamee oil and Shaoxing wine to chicken. Stir and marinade 1-2 hours.

3. Blanch broccoli fiorlets in boiling water for 1 minute, then drain and run under cold water.

4. When ready to cook chicken, heat a large non-stick skillet on high heat, add oil and wait about 1 minute until hot.

5. Add all the chicken to the pan and stir fry about 3-4 minutes or no longer pink.

6. Add the diluted chicken stock and cornstarch stirring about 1 minute or until slightly thickened. (may add a little more stock or water to slightly thin).

7. Add broccoli & onions, stir a few times.

   Ready to serve.

Recipe Notes

Serving Suggestions:

White Rice

Lo Mein Noodles

Stir Fry Vegetables