Chicken Broccoli
A quick and savory stir-fried chicken with crisp-tender broccoli in a simple garlic-soy sauce.
Equipment
- Wok or large skillet
- Pot
- Colander or strainer
- Mixing Bowl
- Measuring Spoons
- Spatula or wooden spoon
Ingredients
- 1/2 lb chicken breast cut into cubes
- 1/2 tablespoon cornstarch for marinating
- 1 pinch salt
- 1/2 lb broccoli florets
- 2 tablespoons oil
- 3 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch for sauce
- 1/2 cup water
- 3 dashes ground white pepper
Instructions
- In a mixing bowl, combine the cubed chicken with 1/2 tablespoon cornstarch and a pinch of salt; if needed, add a splash of water so each piece is evenly coated. Let sit while you prepare the other ingredients.
- Bring a pot of water to a boil. Blanch the broccoli florets for 1 minute, drain in a colander, and set aside.
- In a wok or large skillet over high heat, heat 2 tablespoons oil until hot. Add the minced garlic and stir-fry briefly until fragrant and lightly golden.
- Add the marinated chicken to the wok and stir-fry on high heat until the pieces are mostly cooked through, about 2–3 minutes.
- Stir together 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon cornstarch, and 1/2 cup water; add 3 dashes white pepper. Pour the sauce into the pan, reduce heat to low, and simmer briefly until the sauce thickens and the chicken is cooked through.
- Add the blanched broccoli to the pan, toss until everything is evenly coated and heated through, then transfer to a serving dish and serve immediately.
Notes
- Coating chicken with cornstarch and salt helps keep it tender.
- Add a splash of water if the chicken seems too dry while marinating.
- Blanch broccoli for 1 minute to keep it crisp and vibrant.
- Use high heat for stir-frying to get a good sear.
- Cook in batches if making a larger quantity to avoid steaming.