Chicken Broccoli Stir Fry (extra sauce!)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
6 mins
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Servings
5 - 6 people
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Calories
239 kcal
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Course
Main Course
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Cuisine
Asian, Chinese, Chinese-American Fussion
Chicken Broccoli Stir Fry (extra sauce!)
Description
This stir fry recipe uses tenderized chicken breast or boneless thighs along with broccoli steamed or cooked to preference. Aromatics like minced garlic and sliced onion are quickly cooked in a hot skillet before adding the chicken to retain moisture and a silky texture. The sauce, thickened with cornflour, includes soy sauce, oyster sauce, Chinese cooking wine (Shaoxing wine or Mirin), toasted sesame oil, and a touch of white or black pepper.
The broccoli is added after steaming to prevent sogginess and diluted flavors. The combined sauce and water create a glossy finish that coats chicken and broccoli, delivering a balanced salty and umami profile with subtle sweetness and aromatic depth from the toasted sesame oil.
Typically served over plain white rice, this stir fry provides a satisfying home-cooked meal with layered savory notes and varied textures from tender chicken and crisp broccoli.
The recipe notes offer options for tenderizing chicken using baking soda for a velvety texture reminiscent of Chinese takeout. It also suggests alternatives for ingredients like vegetarian oyster sauce and substitutes for cooking wine. Leftovers keep well refrigerated for 3 to 4 days but freezing is not recommended due to sauce texture changes.
Ingredients
Tenderised chicken (Note 1)
- 500g/1 lb chicken breast or boneless thighs, do not tenderise, thinly sliced
- 1 1/2 tsp baking soda Note 1, or bi-carb soda
Sauce (Note 6 for using Charlie all-purpose stir fry):
- 2 tbsp cornflour or cornstarch
- 3 tbsp soy sauce or all purpose soy (Note 2, light
- 1 1/2 tbsp Chinese cooking wine (shaoxing wine) or Mirin (Note 3)
- 3 tbsp oyster sauce (Note 4)
- 2 tsp sesame oil , toasted (Note 5)
- white pepper sub black, dash
Stir Fry:
- 2 tbsp neutral cooking oil peanut, vegetable or canola, generic cooking oil
- 1/2 onion , sliced
- 2 garlic finely minced with knife, cloves
- 400g/ 14 oz broccoli broken/cut into small bite size pieces (2 medium heads, ~5 cups, florets
- 1 1/4 cups water
For serving:
- white rice or other rice of choice
Instructions
- Tenderise chicken: Consider tenderising chicken breast using this method. (Not needed for thigh)
- Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well (waterlogged florets = diluted sauce).
- Sauce: Mix cornflour and soy sauce until lump free, then mix in remaining ingredients.
- Cook aromatics: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
- Cook chicken: Add chicken and cook for 2 minutes or until the chicken is just cooked through.
- Thicken sauce: Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
- Serve over rice!
Notes
- Tenderize chicken breast with baking soda for a soft, velvety texture similar to restaurant stir fry.
- Use ordinary or light soy sauce; avoid dark soy sauce as it alters color and flavor.
- Chinese cooking wine adds authentic flavor; substitute dry sherry if unavailable or use chicken broth to avoid alcohol.
- Vegetarian oyster sauce can be used if preferred; commercially available versions exist.
- Toasted sesame oil offers stronger flavor than untoasted; choose accordingly.
- Leftovers store well for up to 4 days refrigerated; freezing is not advised due to sauce consistency changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239cal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 64mg | 21% |
| Sodium | 1045mg | 44% |
| Potassium | 660mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 73mg | 81% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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