Chinese Takeout Chicken & Broccoli with White Sauce

Name: Chinese Takeout Chicken & Broccoli with White Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3 serving
Ingredients: 12 ounces boneless skinless chicken breast; 3 tablespoons water; 1 tablespoon oyster sauce; 2 teaspoons cornstarch; 1 teaspoon vegetable oil; 1/4 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon sesame oil; 1/8 teaspoon ground white pepper; ¾ cup low sodium chicken stock; 4 cups broccoli florets; 2 teaspoons vegetable oil; 1/4 teaspoon fresh ginger; 2 teaspoons garlic; 1 tablespoon clear rice wine; 2 tablespoons cornstarch

User Reviews

4.9

234 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
3
Calories
260 kcal
Course
Main Course
Cuisine
Chinese

Chinese Takeout Chicken & Broccoli with White Sauce

Yara Blevins

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Chinese Takeout Chicken and Broccoli (with a white sauce) is a light healthy, easy dish to make at home, and it's better than ordering out!

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Ingredients

Servings

For the chicken:

12 ounces boneless skinless chicken breast (thinly sliced)
3 tablespoons water
1 tablespoon oyster sauce
2 teaspoons cornstarch
1 teaspoon vegetable oil

For the rest of the dish:

1/4 teaspoon sugar
1/2 teaspoon salt (or to taste)
1/2 teaspoon sesame oil
1/8 teaspoon ground white pepper
¾ cup low sodium chicken stock (warmed)
4 cups broccoli florets
2 teaspoons vegetable oil
1/4 teaspoon fresh ginger (minced)
2 teaspoons garlic (minced)
1 tablespoon clear rice wine (or Shaoxing wine)
2 tablespoons cornstarch (mixed with 2 tablespoons/30 ml water)

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Instructions

In a medium bowl, combine the sliced chicken, water, oyster sauce, cornstarch, and vegetable oil. Massage the marinade ingredients until absorbed by the chicken, and set aside for 30 minutes to marinate.
Meanwhile, make the sauce mixture. Combine the sugar, salt, sesame oil, white pepper, and chicken stock, and set aside.
Bring 6 cups of water to a boil. Blanch the broccoli for 1-2 minutes, drain, and set aside. How long you cook your broccoli is a personal preference. If you like your broccoli crunchy, 1 minute is plenty of time. If you like your broccoli soft, for 2 minutes (or even a little longer), or until it is to your liking.
Let the water come back up to a boil. Add the chicken, and stir to separate the pieces. Cook just until the chicken turns opaque, and remove using a strainer. Set aside. Discard the water in the wok, and wash the wok clean.
Heat your wok over medium high heat until it's completely dry. Add the vegetable oil, ginger, and garlic. Cook for 20 seconds, and add the rice wine around the perimeter of the wok.
Next, stir up the warmed chicken stock and seasonings, and add it into the wok. Keep stirring for another minute to combine, and let everything come up to a simmer.
Mix the cornstarch and water together into a slurry. Pour the cornstarch slurry into the liquid slowly, stirring constantly, until thickened. Use only ¾ of the slurry, and check the thickness of the sauce. Add the rest if necessary. Or if the sauce is too thick, add more chicken stock or water.
Add the chicken and broccoli back to the wok, and stir it in for 30 seconds. Taste for seasoning, and adjust if needed. Serve immediately!

Nutrition Information

Show Details

Calories 260kcal (13%) Carbohydrates 17g (6%) Protein 29g (58%) Fat 8g (12%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 73mg (24%) Sodium 743mg (31%) Potassium 867mg (25%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 790IU (16%) Vitamin C 110mg (122%) Calcium 72mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 260 kcal

% Daily Value*

Calories	260kcal	13%
Carbohydrates	17g	6%
Protein	29g	58%
Fat	8g	12%
Saturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	73mg	24%
Sodium	743mg	31%
Potassium	867mg	18%
Fiber	3g	12%
Sugar	2g	4%
Vitamin A	790IU	16%
Vitamin C	110mg	122%
Calcium	72mg	7%
Iron	2mg	11%