Chicken and Broccoli
A quick, savory stir-fry of tender chicken and crisp-tender broccoli in a glossy Asian-style sauce.
Equipment
- large wok or non-stick skillet
- Small Bowl
- Measuring Spoons
- Measuring Cups
- Spatula or tongs
Ingredients
- 2 tablespoons sesame oil divided
- 1 1/2 pounds boneless skinless chicken breasts cut into bite-sized pieces
- kosher salt for seasoning
- black pepper for seasoning
- 1 teaspoon garlic minced
- 1 teaspoon ginger paste
- 3 cups broccoli florets
- 2/3 cup chicken broth
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Instructions
- In a small bowl, whisk together chicken broth, brown sugar, soy sauce, oyster sauce, 1 teaspoon sesame oil, and cornstarch until smooth; set the sauce aside.
- Heat 1 tablespoon sesame oil in a large wok or non-stick skillet over medium-high heat.
- Season the chicken pieces with kosher salt and black pepper, then add to the hot pan and cook, stirring occasionally, about 6 minutes until golden and no longer pink; remove the chicken and set aside.
- Add the remaining 1 tablespoon sesame oil to the wok, then add minced garlic and ginger paste and cook, stirring, about 30 seconds until fragrant.
- Add the broccoli florets and stir-fry about 4 minutes until tender-crisp and lightly browned; remove the broccoli and set aside.
- Return the wok to medium-high heat, pour in the prepared sauce, and cook 1–2 minutes until it begins to thicken.
- Return the cooked chicken and broccoli to the wok, toss to coat evenly with the sauce, and heat through about 2–3 minutes.
- Serve immediately over rice and optionally garnish with sesame seeds and red pepper flakes.
Notes
- Measure cornstarch precisely for a smooth sauce.
- Cut chicken into uniform pieces for even cooking.
- Use high heat to quickly sear and keep broccoli crisp-tender.
- Whisk sauce ingredients thoroughly to avoid lumps.