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4.9 from 891 votes

Chicken and Broccoli with Brown Sauce

Chicken and Broccoli is a popular Chinese takeout dish. This chicken and broccoli recipe is the authentic restaurant version with a delicious brown sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 287 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce.
  8. 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

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

% 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.