Chicken Broccoli Stir Fry
User Reviews
5
Chicken Broccoli Stir Fry
Description
This stir fry begins with chicken thighs thinly sliced and marinated briefly with soy sauce and baking soda for tenderness. The sauce combines dark and light soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and chicken broth, adding savory depth and thickening capability. The chicken is seared in vegetable oil until browned and cooked through.
Onions and garlic are sautéed before broccoli florets are stir fried until tender-crisp, retaining some bite. The browned chicken returns to the skillet along with the sauce which thickens to coat the ingredients. Sesame oil is added last to impart a nutty aroma. The dish balances flavors of salty, sweet, and umami with contrasting textures of succulent chicken and crisp broccoli.
This preparation is suitable for a quick dinner served over rice or noodles. The method highlights marinating and stir frying for flavor and texture. Adjusting sauce quantity controls glaze consistency.
Marinating the chicken at least 10 minutes improves flavor and tenderness. Using high heat and a hot pan sears meat well and keeps vegetables lively. If frozen broccoli is used, thaw and drain to avoid excess moisture. The Shaoxing wine can be swapped with dry sherry or mirin if unavailable. Leftovers keep refrigerated up to 3 days.
Ingredients
For Marinating The Chicken:
- 1 pound chicken thighs boneless and skinless , sliced thinly
- 2 tablespoons soy sauce low sodium
- ½ teaspoon baking soda
For The Sauce:
- 1 tablespoon dark soy sauce
- 2 tablespoons soy sauce low sodium
- 2 tablespoon oyster sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- ¾ cup chicken broth
For The Stir Fry:
- 1 head broccoli cut into florets
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
Instructions
Marinate The Chicken:
- In a medium bowl, combine the sliced chicken thighs, 2 tablespoons soy sauce, and ½ teaspoon baking soda. Mix well and let it marinate for at least 10 minutes.
Prepare The Sauce:
- In a small bowl, whisk together the dark soy sauce, regular soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and chicken broth. Set aside.
Cook The Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Stir Fry The Broccoli:
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the broccoli florets to the skillet. Stir fry for about 5-6 minutes, until the broccoli is tender-crisp. You can cover the wok if you want your broccoli more tender.
Combine And Cook:
- Return the cooked chicken to the skillet. Pour the sauce over the chicken and broccoli, stirring to coat evenly. Cook for an additional 2-3 minutes until the sauce has thickened and everything is heated through.
Serve:
- Drizzle with sesame oil and toss to combine.
- Serve hot over cooked rice or noodles.
Notes
- Marinate chicken for at least 10 minutes to enhance flavor and tenderness.
- Use high heat during stir frying to achieve a good sear on the chicken and preserve broccoli crunch.
- If using frozen broccoli, thaw and drain well to prevent excess moisture in the stir fry.
- Shaoxing wine can be substituted with dry sherry or mirin if not available.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 326kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 1375mg | 57% |
| Potassium | 878mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 974IU | 19% |
| Vitamin C | 136mg | 151% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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