Chinese Chicken and Broccoli (Print)
Tender chicken strips and crisp broccoli florets tossed in a savory ginger-garlic sauce - a quick and nutritious Chinese classic.
# Ingredients:
→ Main Ingredients
01 -
1 lb boneless, skinless chicken breasts, sliced into thin strips
02 -
2 cups broccoli florets
→ Aromatics
03 -
2 cloves garlic, minced
04 -
1 inch piece of ginger, minced
→ Sauce
05 -
1/4 cup low-sodium soy sauce
06 -
2 tablespoons oyster sauce
07 -
1 tablespoon cornstarch
08 -
1 tablespoon water
09 -
1 tablespoon rice vinegar (optional)
10 -
1 teaspoon sugar (optional)
→ Cooking Essentials
11 -
2 tablespoons vegetable oil or sesame oil
12 -
Cooked rice, for serving
# Directions:
01 -
In a bowl, combine the sliced chicken with soy sauce and oyster sauce. Allow to marinate for 10 minutes while preparing other ingredients.
02 -
Bring a pot of water to a boil. Add broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
03 -
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add marinated chicken strips and stir-fry for 5-7 minutes until fully cooked. Remove chicken and set aside.
04 -
In the same skillet, add the remaining tablespoon of oil. Add minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
05 -
Return the cooked chicken to the skillet along with the blanched broccoli. Stir to combine and heat through.
06 -
Mix cornstarch and water in a small bowl until smooth. Pour into the skillet, stirring to coat the chicken and broccoli evenly. Cook for an additional 2-3 minutes until sauce thickens.
07 -
If desired, add rice vinegar and sugar for additional depth of flavor. Stir well to incorporate.
08 -
Plate the chicken and broccoli over freshly cooked rice and serve immediately.
# Notes:
01 -
For added variety, incorporate vegetables like bell peppers, carrots, or snow peas
02 -
Substitute chicken with beef, shrimp, or tofu for protein alternatives
03 -
Add red pepper flakes or chili oil before serving for heat