Today, let’s whip up a Chinese takeout classic: chicken and broccoli. Juicy chicken and crisp broccoli tossed in a savory sauce. If you pair it with just one bowl of hot rice, trust me, you’ll feel like you’re in heaven.
Chicken and Broccoli (3-4 servings)
Ingredients:
- 1.1 lb (500g) boneless, skinless chicken breasts (or thighs)
- 4 garlic cloves
- 2 tsp (8g) grated ginger
- 2 green onions
- 1/3 carrot (60g) (optional)
- 1 head broccoli, about 8.8 oz (250g) in total (or broccolini, asparagus, bell peppers, etc.)
- Kosher salt, to taste
- 3 tbsp neutral-tasting oil (such as canola, avocado, vegetable, etc.), divided
- 1 tsp toasted sesame oil
Marinade:
- 1 tbsp I am Sauce
- 1 tbsp Shoaxing wine (mirindry sherry, water, etc.)
- 1/4 tsp white pepper (or black pepper)
- 1 tbsp cornstarch
- 1/4 tsp baking soda
- 1 tbsp neutral-tasting oil
Chicken and Broccoli Sauce:
Instructions:
MARINATE CHICKEN
1. Slice the chicken in half lengthwise. Then, cut it into bite-sized pieces. Transfer to a mixing bowl.
2. Add all the marinade ingredients to the bowl and give it a good massage. Cover with plastic wrap and marinate in the fridge for 10 minutes.
PREP VEGETABLES
1. Finely chop the garlic cloves. Grate a small knob of ginger (about 2 teaspoons).
2. Thinly slice the green onions, separating the whites and greens.
3. Thinly slice the carrot (if using). (For a prettier presentation, you can make some cuts in the carrot before slicing.)
4. Cut the broccoli into bite-sized pieces. (You could use the stem if desired, but I’ll be using only florets in this recipe.)
MAKE SAUCE
In a small container, combine the soy sauce, oyster sauce, dark soy sauce (if using), sugar, Shaoxing wine, chicken bouillon powder, water, and cornstarch. Mix well and set aside.
MAKE CHICKEN AND BROCCOLI
1. Bring a pot of water to a boil. Add a pinch of salt and blanch the broccoli for 1 minute. Remove from the pot and shock them in some ice cold water. (This will help them keep their vibrant green color.) Drain well and set aside.
2. In a large wok (or pan), add 1 tablespoon of oil and heat it over high heat. Once it gets nice and hot, add the marinated chicken, spread it out, and let it sear for 1 minute or until nicely browned on the bottom. Flip and cook the other side for 3 to 4 minutesor until cooked through. Remove from the wok and set aside.
3. To the same wok, add 2 tablespoons of oil and reduce the heat to medium. Add the garlic, ginger, and white parts of the green onions. Saute for 1 minute or until fragrant.
4. Increase the heat to medium-high and add the broccoli and carrot. Stir-fry for 1 minute or until they’re nicely coated with the aromatic oil.
5. Increase the heat to high. Add the chicken back into the wok, and stir-fry for 1 minute. Give the sauce a quick stir and add it to the wok. Toss everything together for 1 to 2 minutes or until the sauce has thickened.
6. Turn the heat off. Add the sesame oil and green onions. Give it a final mix. Transfer it to a serving plate and serve with hot rice. Enjoy!
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