4.9 from 306 votes
Chicken and Broccoli (Chinese Takeout Style)
An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant. {Gluten-Free Adaptable}To make this dish gluten free, use dry sherry instead of Shaoxing wine. Use tamari or coconut amino to replace dark soy sauce. And make sure you pick a gluten-free oyster sauce such as this one.
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 servings
Calories: 246 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 lb boneless skinless chicken breast (or thigh)
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.
Cup of Yum
Nutrition Information
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
(15%)
Fiber
0.8g
(3%)
Sugar
3.5g
(7%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 246
% 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.