Chinese Takeout Chicken & Broccoli with White Sauce
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
3
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Calories
260 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Takeout Chicken & Broccoli with White Sauce
Description
The recipe involves marinating thinly sliced chicken breast in water, oyster sauce, cornstarch, and oil to tenderize and season the meat. Broccoli florets are blanched to retain their bright color and preferred crunch level. The chicken is cooked separately in boiling water until opaque to ensure tenderness. A sauce made from chicken stock, sugar, salt, sesame oil, white pepper, ginger, garlic, and rice wine is thickened with cornstarch slurry and cooked until glossy.
Reheated in a hot wok with vegetable oil, the sauce coats the chicken and broccoli evenly. The balance of flavors is lightly savory with aromatic garlic and ginger notes, and a subtle hint of sesame oil. The technique keeps the vegetables vibrant and chicken juicy, replicating a classic takeout dish at home.
This dish can be served with steamed white rice or noodles for a complete meal. Adjust the broccoli blanching time to control tenderness according to personal preference. Preparing the chicken and sauce components separately before combining allows precise control over textures and flavors.
Ingredients
For the chicken:
- 12 ounces chicken breast thinly sliced, boneless, skinless
- 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 chicken stock warmed, low sodium
- 4 cups broccoli florets
- 2 teaspoons vegetable oil
- 1/4 teaspoon ginger minced, fresh
- 2 teaspoons garlic (minced)
- 1 tablespoon rice wine or Shaoxing wine, clear
- 2 tablespoons cornstarch (mixed with 2 tablespoons/30 ml water)
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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