Chicken and Broccoli with Brown Sauce
User Reviews
4.9
891 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
287 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken and Broccoli with Brown Sauce
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Chicken and Broccoli is a popular Chinese takeout dish. This chicken and broccoli recipe is the authentic restaurant version with a delicious brown sauce.
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Ingredients
For the chicken:
- 12 ounces boneless skinless chicken breast (or thighs, 340g)
- 3 tablespoons water (45 ml)
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 1/2 teaspoons vegetable oil
For the rest of the dish:
- 2/3 cup low sodium chicken stock (160 ml, warmed)
- 1 1/2 teaspoons sugar (or brown sugar)
- 1 1/2 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 4 cups broccoli florets (300g)
- 3 tablespoons vegetable oil (divided)
- 2 cloves garlic (minced)
- 1/4 teaspoon fresh ginger (grated, optional)
- 1 tablespoon Shaoxing wine
- 2 tablespoons cornstarch (mixed with 2 tablespoons water to form a cornstarch slurry)
Instructions
- Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.
- Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside.
- Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Drain and set aside.
- Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this shoul d only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end.
- Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer.
- Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like.
- Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce.
- At this point, you can make adjustments. If you like your brown sauce darker, add a dash more of dark soy sauce. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Serve with steamed rice.
Nutrition Information
Show Details
Calories
287kcal
(14%)
Carbohydrates
14g
(5%)
Protein
23g
(46%)
Fat
16g
(25%)
Saturated Fat
11g
(55%)
Cholesterol
54mg
(18%)
Sodium
829mg
(35%)
Potassium
650mg
(19%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
590IU
(12%)
Vitamin C
82.7mg
(92%)
Calcium
50mg
(5%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 54mg | 18% |
| Sodium | 829mg | 35% |
| Potassium | 650mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 82.7mg | 92% |
| Calcium | 50mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
891 reviews
Excellent
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