Chinese Chicken and Broccoli
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
306 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Chicken and Broccoli
Description
This recipe begins by tenderizing chicken strips with baking soda to improve texture, followed by thorough rinsing to remove residues. Broccoli florets are steamed briefly with water to retain crunch. A well-rounded sauce made from oyster sauce, hoisin, cooking wine, and seasonings is prepared separately. The chicken is stir-fried alongside garlic and ginger slices, with the sauce added last to coat ingredients and thicken slightly via cornstarch. Toasted sesame seeds garnish the finished dish, adding a nutty contrast.
The dish offers a combination of tender, juicy chicken and brightly crisp broccoli coated in a glossy, flavorful sauce perfect for pairing with steamed rice or noodles. It exemplifies a cooking technique balancing tenderness and texture in stir-fry cuisine.
Using baking soda as a tenderizer is effective but requires diligent rinsing to avoid off-flavors. Cooking wine can be substituted with dry sherry. The method ensures evenly cooked components and a well-blended sauce with balanced sweetness and saltiness.
Ingredients
Stir Fry
- 1 lb chicken breast boneless, skinless
- 1 tablespoon baking soda - see note 1
- 1 lb broccoli florets
- ¼ cup water
- 2 tablespoons vegetable oil
- 3 garlic cloves, peeled and thinly sliced
- ½ teaspoon ginger grated
Sauce
- ⅓ cup water cold
- 4 teaspoon cornstarch
- ½ cup oyster sauce
- 4 teaspoons light brown sugar
- 2 tablespoons Chinese cooking wine - see note 2
- 2 teaspoons sesame oil
- ½ tablespoons hoisin sauce
- ½ teaspoon black pepper
Garnish
- 1 teaspoon sesame seeds toasted
Instructions
To Tenderise the Chicken
- Slice the chicken into thin strips across the grain and place in a non-metallic bowl.1 lb / 450 g chicken breast
- Sprinkle with the baking soda and gently mix, so all the chicken is coated.1 tablespoon baking soda
- Set the chicken aside for 15 minutes.
- Rinse the chicken exceptionally well and then pat it dry with kitchen paper. (See note 3)
Prepare the sauce
- Mix the water and cornstarch in a small jug, and then add the oyster sauce, sugar, cooking wine, sesame oil, hoisin sauce, and black pepper. Set to one side until needed.⅓ cup / 80 ml water, cold4 teaspoon cornstarch½ cup / 120 ml oyster sauce4 teaspoons light brown sugar2 tablespoons Chinese cooking wine 2 teaspoons sesame oil½ tablespoons hoisin sauce½ teaspoon black pepper
- While the chicken is tenderizing, cook the broccoli.
- Place a large nonstick skillet over medium-high heat; add in the broccoli and a the boiling water.1 lb / 450 g broccoli florets¼ cup / 60 ml water
- Cover the broccoli and steam for 2 minutes (or to your desired doneness, you may need more water if you want your broccoli more cooked). The water should all have evaporated—transfer the broccoli to a plate.
To make the stir fry
- Place the skillet back over high heat and heat for at least 1 minute. Add the oil, and once it is shimmering, add the chicken in a single layer.2 tablespoons vegetable oil
- Cook, without touching, for 2 minutes, then stir and cook for a further 2 minutes minute.
- Add the broccoli to the skillet and stir well.
- Stir in the thinly sliced garlic and grated ginger.3 garlic cloves - peeled and thinly sliced½ teaspoon grated ginger
- Immediately give the sauce a good stir and add it to the pan.
- Bring to a simmer and cook for 1 minute to allow the sauce to thicken.
- Serve immediately, sprinkled with toasted sesame seeds.1 teaspoon toasted sesame seeds
Notes
- Baking soda tenderizes the chicken but must be rinsed off thoroughly to avoid a bitter taste.
- Chinese cooking wine is distinct from rice wine vinegar; dry sherry is an acceptable substitute.
- Slice chicken thinly across the grain for optimum tenderness.
- Toast sesame seeds before use for enhanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 73mg | 24% |
| Sodium | 1817mg | 76% |
| Potassium | 819mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 742IU | 15% |
| Vitamin C | 103mg | 114% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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