Chicken and Broccoli (Chinese Takeout Style)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
246 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken and Broccoli (Chinese Takeout Style)
Description
This Chinese-inspired Chicken and Broccoli recipe starts by slicing chicken into thin bite-sized pieces and marinating with Shaoxing wine, salt, and cornstarch to tenderize and create a smooth coating for the meat. The sauce is prepared separately with oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sugar, cornstarch, and salt, providing a glossy and flavorful glaze.
Broccoli is steamed briefly over boiling water until just tender, preserving its bright green color and slight crunch. The chicken is then stir-fried in peanut oil in a hot skillet until it browns on the outside but remains juicy. Garlic and ginger add aromatic depth when stirred in last. Finally, the sauce is combined with the chicken and vegetables, coating everything evenly and thickening slightly from the cornstarch.
This dish serves well as a main course with steamed rice to soak up the flavorful sauce. It offers a balance of tender chicken, crisp broccoli, and a rich yet balanced glaze that recalls traditional takeout flavors.
Ingredients
- 1 lb chicken breast or thigh, boneless, skinless
Marinade
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1/2 tablespoon dark soy sauce (or soy sauce)
- 1/4 cup chicken stock
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Stir-fry
- 1 head broccoli , chopped into bite-sized florets
- 2 tablespoons peanut oil (or vegetable oil)
- 4 cloves garlic , minced
- 1 teaspoon ginger , minced
Instructions
- Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4” (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
- Combine all the sauce ingredients in a bowl. Stir to mix well.
- Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
- Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
- Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
- Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
- Serve hot with steamed rice or boiled noodles as a main dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 246kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 25g | 50% |
| Fat | 9.8g | 15% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 73mg | 24% |
| Sodium | 634mg | 26% |
| Potassium | 512mg | 11% |
| Fiber | 0.8g | 3% |
| Sugar | 3.5g | 7% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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