Description
A quick and flavorful Chinese takeout-style Chicken and Broccoli recipe featuring tender chicken marinated and stir-fried with fresh broccoli in a savory oyster sauce-based stir-fry sauce. Ready in 25 minutes, perfect for a wholesome weeknight dinner.
Ingredients
Chicken Marinade
- 1 lb boneless skinless chicken breast or thigh, thinly sliced against the grain
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons vinegar
- 1/2 tablespoon dark soy sauce or regular soy sauce
- 1/4 cup chicken stock
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Vegetables and Aromatics
- 1 head broccoli, chopped into bite-sized florets
- 2 tablespoons peanut oil or vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Marinate Chicken: Slice the chicken into thin bite-sized pieces no thicker than 1/4 inch. Place in a medium bowl. Add 1 tablespoon vinegar, 1/2 teaspoon salt, and 1 teaspoon cornstarch to the chicken. Stir well to coat evenly. Let the chicken marinate for 10 minutes while you prepare the other ingredients.
- Prepare Sauce: In a separate bowl, combine 3 tablespoons oyster sauce, 2 tablespoons vinegar, 1/2 tablespoon dark soy sauce, 1/4 cup chicken stock, 1 tablespoon sugar, 1 tablespoon cornstarch, and 1/4 teaspoon salt. Stir thoroughly until the cornstarch dissolves completely and set aside.
- Steam Broccoli: Bring 1/3 cup water to a boil in a large nonstick skillet over medium-high heat. Add the chopped broccoli and cover the skillet. Steam the broccoli for about 40 to 50 seconds until it just turns tender and the water evaporates. Remove the broccoli from the skillet and transfer to a plate. Wipe out any remaining water from the pan with a paper towel held by tongs.
- Cook Chicken: Heat 2 tablespoons peanut or vegetable oil in the cleaned skillet, swirling to coat the bottom evenly. Spread the marinated chicken in a single layer. Let it cook undisturbed for 30 seconds until the bottom side browns. Flip the chicken pieces and cook the other side briefly. Stir and continue cooking until the chicken surface is lightly charred and the inside is still slightly pink.
- Add Aromatics: Add the minced garlic and ginger to the skillet with the chicken. Stir a few times to release their aroma and flavors, cooking them briefly but avoiding burning.
- Combine and Thicken Sauce: Return the steamed broccoli to the skillet. Stir the prepared sauce once again to ensure the cornstarch is suspended, then pour it into the skillet. Cook and stir continuously for about 1 minute until the sauce thickens and coats the chicken and broccoli evenly. Immediately transfer everything to a serving plate to avoid overcooking.
- Serve: Serve the chicken and broccoli hot, ideally with steamed white rice or boiled noodles, making a satisfying main dish.
Notes
- Cut chicken thinly against the grain to keep it tender.
- Do not overcook the broccoli; it should retain a slight crunch.
- Make sure to stir the sauce well to prevent lumps from the cornstarch.
- Use a nonstick skillet for easier stir-frying and cleaning.
- Feel free to substitute oyster sauce with hoisin sauce for a slightly different flavor.
- This dish pairs well with steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
