Description
Classic Chinese takeout-style Chicken and Broccoli stir-fry featuring tender chicken breast marinated for juiciness and cooked in a savory oyster sauce with fresh broccoli florets and aromatic garlic and ginger.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless skinless chicken breast or thigh
- 1 tablespoon Shaoxing wine or dry sherry
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1/2 tablespoon dark soy sauce or soy sauce
- 1/4 cup chicken stock
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Stir-fry Vegetables and Aromatics
- 1 head broccoli, chopped into bite-sized florets
- 2 tablespoons peanut oil or vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Prepare the chicken: Slice the chicken into bite-sized pieces. In a bowl, combine the chicken with Shaoxing wine, salt, and cornstarch. Mix well and let it marinate for at least 15 minutes to tenderize and flavor the meat.
- Mix the sauce: In a separate bowl, whisk together oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sugar, cornstarch, and salt until smooth. Set aside.
- Blanch the broccoli: Bring a pot of water to a boil and add the broccoli florets. Cook for 1-2 minutes until bright green and slightly tender but still crisp. Drain and immediately transfer to cold water to stop cooking. Drain again and set aside.
- Cook the chicken: Heat 1 tablespoon peanut oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it turns white and is mostly cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.
- Stir-fry aromatics: In the same wok, add the remaining 1 tablespoon oil. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant but not burned.
- Add broccoli and chicken back: Return the chicken to the wok along with the blanched broccoli. Stir-fry together for 1-2 minutes to combine the flavors.
- Add the sauce and finish cooking: Pour the sauce mixture over the chicken and broccoli. Stir continuously as the sauce thickens and coats the ingredients, about 1-2 minutes. Cook until the chicken is fully cooked and broccoli is tender-crisp.
- Serve: Remove from heat and serve immediately with steamed rice or noodles for a delicious homemade Chinese takeout meal.
Notes
- Shaoxing wine can be substituted with dry sherry if unavailable.
- For a gluten-free version, use tamari or gluten-free soy sauce and oyster sauce.
- Chicken thighs can be used instead of breast for more juiciness.
- Be careful not to overcook the broccoli; it should remain crisp.
- Marinating the chicken improves texture and flavor.
- Use peanut oil or vegetable oil for high-heat stir-frying.
Keywords: Chicken and Broccoli, Chinese takeout recipe, stir-fry chicken, oyster sauce chicken, easy Chinese food