Chicken and Broccoli
This 30-minute chicken and broccoli is made with tender chicken, crisp-tender broccoli, and plenty of savory brown sauce. Serve it over rice for an easy takeout-style dinner at home.
Servings: 4
Cost: 8
Ingredients
For the chicken
- 2 lbs boneless skinless chicken breast
- 2 cups steamed broccoli florets
- 1 tbsp rice wine vinegar
- 1 tbsp cold water
- 1 tsp baking soda
- 1 tbsp corn starch
- 2 tbsps sesame oil for frying
- 3 small garlic gloves minced
For the sauce
- 1 cup chicken broth low sodium
- ¼ cup soy sauce
- ¼ cup hoison
- 1 tbsps shaoxing wine optional but recommened
- ⅛ cup sugar
- 2 tbsp corn starch
- 2 tbsp cold water
Instructions
Prepare the chicken
- Could you start by slicing the chicken into thin slices? You can freeze it for 30 minutes to make it easier to slice. Then, add sliced chicken to a large bowl. Next, add baking soda, cornstarch, rice wine vinegar, and cold water. Mix well and set aside.
Sear the chicken
- In a large wok, add 1 tbsp of sesame oil, and sear the chicken on medium high heat, mixing occasionally, until it is golden brown. Remove and set aside,
Prepare the sauce
- In the same wok where you cooked the chicken, add 1 tablespoon of sesame oil and cook the garlic until fragrant. Then, add soy sauce, chicken broth, hoisin, Shaoxing wine, and sugar. Mix everything together. In a separate bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a cornstarch slurry. Slowly add the slurry to the sauce, mix well, and simmer for 2-3 minutes.
Mix it all together
- Add in cooked chicken, steamed broccoli, and mix. Serve with favorite sauce! Enjoy hot.
Notes
- Slice the chicken evenly: Aim for pieces about ¼-inch thick so they cook quickly and evenly. Chilling the chicken in the freezer for about 30 minutes makes it easier to slice thinly.
- Don’t overcook the broccoli: Steam just until bright green and crisp-tender. It will cook a little more when tossed with the hot sauce.
- Don’t overcrowd the wok: Cook the chicken in batches if needed so it sears instead of steaming.
- Adjust the sauce as needed: If the brown sauce gets too thick, add a splash of chicken broth or water. If it’s too thin, let it simmer for another minute or two before adding the chicken and broccoli.
- Using boneless chicken thighs: Boneless, skinless thighs can be substituted for chicken breast. Slice them thinly and cook until they reach 165°F.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. For best results, store the rice separately and reheat the chicken and broccoli gently with a splash of broth or water.
Nutrition
Calories: 411kcal