Chinese Chicken and Broccoli Stir Fry
Quick and easy Chinese Chicken and broccoli stir fry recipe for your busy-day dinners! Cooked with tender chicken slices, crisp broccoli florets, and savoury Chinese brown sauce. It takes only 30 minutes to whip up everything from scratch and so delicious!
Servings: 4
Calories: 261kcal
Ingredients
- 300 grams Boneless skinless chicken thigh or breast, cut thin slices
- 1 Broccoli medium-size broccoli, cut into bite-size florets
- ½ Onion Cut thin slices
- 2 tsp Ginger minced or cut thin strips
- 2 tsp Garlic minced or cut thin slices
- 2-3 tbsp Cooking oil
- 1 Chilli pepper cut thin slices
- 1 tsp Toasted sesame oil
Marinade Ingredients
- 1 tbsp Soy sauce regular soy sauce or light soy
- 1 tbsp Cornstarch or potato starch
- 2 tsp Cooking oil vegetable or sunflower oil
- 1 tsp Brown sugar or white sugar
Stir Fry Sauce
- 1 tbsp Soy sauce Regular soy sauce or light soy
- 2 tbsp Oyster sauce Or hoisin sauce
- 2 tsp Dark soy sauce
- 6 tbsp Water
- ½ tsp White pepper
- 1 tsp Cornstarch
Instructions
- Cut chicken into thin slices. Marinate the chicken with soy sauce, cornstarch, sugar, and cooking oil. Mix it well and set it aside.
- In a bowl combine the sauce ingredients: regular soy sauce, oyster sauce, water, white pepper, and cornstarch. Whisk until cornstarch is dissolved. Set it aside.
- Blanch the broccoli in the hot boiling water for 1-2 minutes, then drain and set it aside.
- Heat the large wok or pan over medium-high heat. Drizzle 2-3 tbsp of oil add onions, and saute for a few seconds. Follow with the garlic and ginger. Saute until fragrant.
- Next, add the marinated chicken pieces. Flatten the chicken slices at the bottom of the pan and let it sear for 2-3 minutes. Once the chicken slices are slightly brown. Flip and continue stir fry for another 1-2 minutes or until the chicken is cooked through. Remove everything from pan and set it aside.
- In the remaining pan, pour the prepared sauce in. Stir it well until the sauce is thick and glossy.
- Now place the cooked chicken slices and blanched broccoli in the pan. Add chilli slices.
- Combine everything well and make sure the sauce coats each chicken and broccoli piece. Finish with toasted sesame oil.
- Serve with plain rice or noodles.
Notes
- More sauce: Double the sauce ingredients if you love extra sauce to serve over the rice.
- Try with other veggies: This recipe also works well with broccolini ( Tenderstem broccoli ), cauliflower, brussels sprouts, and kai lan ( Chinese broccoli ).
- Adjust the blanching time: if you like your broccoli tender, boil it a bit longer, but do not boil more than 3-4 minutes as you are cooking it again with the sauce.
- Adding chilli is optional. Omit chillies or reduce the amount if you like it milder.
- This Chinese chicken and broccoli calorie is 261 kcal per serving approximately without rice or noodles. It can vary according to the different products that you use.
Nutrition
Calories: 261kcal | Carbohydrates: 20g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 895mg | Potassium: 850mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1077IU | Vitamin C: 154mg | Calcium: 90mg | Iron: 2mg
