Chicken with Chinese Broccoli and Mushrooms
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
263 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken with Chinese Broccoli and Mushrooms
Description
This recipe features thinly sliced chicken breast marinated briefly with cornstarch, oyster sauce, and oil to enhance tenderness and flavor. The Chinese broccoli is quickly blanched with oil to preserve its bright color and crisp texture, while oyster mushrooms add a soft, earthy contrast. Aromatics such as ginger and garlic deepen the savory profile of the dish. The sauce, a mixture of chicken stock, light soy sauce, oyster sauce, white pepper, sugar, and sesame oil, simmers briefly to marry flavors and is thickened with a cornstarch slurry. The stir-fry method, including Shaoxing wine, combines all components quickly in hot oil for a balanced and satisfying dish.
Serve this dish warm, ideally with steamed rice, so the sauce can soak into the grains, complementing the tender chicken and vegetables. It showcases a harmony of flavors and textures, from the succulent chicken to the crisp-green broccoli and tender mushrooms in a savory, lightly thickened sauce.
Ingredients
For the chicken & marinade:
- 12 ounces chicken breast boneless, skinless
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon vegetable oil
- 1 teaspoon oyster sauce
For the rest of the dish:
- 12 ounces Chinese broccoli (thoroughly washed)
- 4 ounces oyster mushrooms can substitute 4 ounces fresh shiitake mushrooms, or about 4 large dried shiitake mushrooms, soaked and reconstituted in warm water, fresh
- 2 lices ginger
- 3 cloves garlic (sliced)
- 1/4 cup chicken stock
- 2 teaspoons soy sauce light
- 1 1/2 tablespoons oyster sauce
- ¼ teaspoon white pepper
- 1/4 teaspoon sugar
- ¼ teaspoon sesame oil
- 3 tablespoons vegetable oil (divided)
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch (mixed with 1 tablespoon water)
Instructions
- Thinly slice your chicken breast against the grain (it’s easier when the chicken is partially frozen). Combine the sliced chicken with the water, cornstarch, vegetable oil, and oyster sauce. Massage the marinade ingredients into the chicken until there is no standing liquid. Set aside for 15-20 minutes while you prepare your other ingredients.
- After washing, trim the ends off the Chinese broccoli, and tear the stalks into smaller pieces (separate individual leaves, and snap stems in half). Roughly tear the oyster mushrooms and set aside. If using shiitake mushrooms, slice them. Also prepare your ginger and garlic.
- In a measuring cup or small bowl, combine the chicken stock, light soy sauce, oyster sauce, white pepper, sugar, and sesame oil. Set aside.
- Meanwhile, bring a wok or pot of water to a boil with 1 tablespoon of vegetable oil. Once at a rolling boil, add the greens and blanch for 30-45 seconds. Quickly remove from the wok with a strainer or slotted spoon, and make sure to drain well of any excess liquid.
- Heat a clean, dry wok over high heat until it starts to smoke. Add 1 tablespoon of oil to the wok, spreading it around to coat the surface. Add the chicken pieces in one layer, and allow it to sear on one side for 20-30 seconds. Flip, and sear on the other side for 20-30 seconds. Stir-fry for another 10-15 seconds, and remove the chicken from the wok. Set aside.
- Lower the heat to medium low, and add another tablespoon of oil to the wok, along with the ginger. Cook for 1 minute. Turn up the heat to high, and add 2 tablespoons of water to deglaze the wok, along with the mushrooms and garlic. Stir-fry over high heat for 1 minute, and add the Shaoxing wine. Stir-fry for 1 more minute.
- Stir in the sauce mixture and bring to a simmer. Quickly mix 2 teaspoons of cornstarch with 1 tablespoon of water, and pour the mixture into the sauce. Cook for 15 seconds, until the sauce has thickened.
- Stir the chicken into the thickened sauce, and then add the blanched greens. Stir-fry for another 30 seconds, until everything is combined and coated in the sauce. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 530mg | 22% |
| Potassium | 724mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 78mg | 87% |
| Calcium | 48mg | 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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