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4.9 from 105 votes

Chicken with Chinese Broccoli and Mushrooms

This Chicken and Chinese Broccoli stir-fry is a delicious, light meal that truly brings out the best in tender chicken breast and sweet, crunchy Chinese broccoli, or gai lan. 

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 263 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the chicken & marinade:
  • 12 ounces boneless skinless chicken breast
  • 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 fresh oyster mushrooms (can substitute 4 ounces fresh shiitake mushrooms, or about 4 large dried shiitake mushrooms, soaked and reconstituted in warm water)
  • 2 lices ginger
  • 3 cloves garlic (sliced)
  • 1/4 cup chicken stock
  • 2 teaspoons light soy sauce
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. In a measuring cup or small bowl, combine the chicken stock, light soy sauce, oyster sauce, white pepper, sugar, and sesame oil. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Calories 263kcal (13%) Carbohydrates 12g (4%) Protein 22g (44%) Fat 15g (23%) Saturated Fat 10g (50%) Cholesterol 54mg (18%) Sodium 530mg (22%) Potassium 724mg (21%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 569IU (11%) Vitamin C 78mg (87%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 263

% 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.