Chinese Chicken and Broccoli
This recipe unlocks the secret to restaurant-quality Chinese Chicken and Broccoli at home using a simple velveting technique that guarantees impossibly silky chicken. With a glossy, savory-sweet sauce and perfectly tender-crisp broccoli, this dish is faster than delivery and perfect for a busy weeknight dinner.
Equipment
- Large wok or heavy-bottomed skillet
- Medium mixing bowl
- Large pot
- Colander
- Bowl of ice water
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Wooden spoon or spatula
- small bowl (for slurry)
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, sliced into 1/4-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 1 large egg white
- 2 tablespoons cornstarch
- ½ cup low-sodium chicken broth
- 3 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- ½ teaspoon white pepper
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons cornstarch mixed with 3 tablespoons water the slurry
- 2 heads of broccoli, cut into small florets stems peeled and sliced, if desired
- 3 tablespoons vegetable or peanut oil, for cooking
- Toasted sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- In a medium bowl, combine the sliced chicken with the soy sauce, Shaoxing wine, and sesame oil. Mix well. Add the egg white and stir until the chicken is completely coated. Sprinkle the cornstarch over the top and mix until every piece is lightly coated in a thin, milky paste. Let this sit for 15 minutes while you prepare the other ingredients.
- Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook for exactly 60 to 90 seconds. Immediately drain them and plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.
- Heat a large wok or heavy-bottomed skillet over high heat until it’s smoking. Add 2 tablespoons of oil and swirl to coat. Add the chicken pieces in a single layer (work in batches if needed). Let them sear undisturbed for 1 minute, then stir-fry for another 1-2 minutes until just cooked through and lightly golden. Remove the chicken from the wok and set aside.
- Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Pour in the chicken broth, oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Bring the sauce to a simmer.
- Give your cornstarch slurry a quick stir to recombine. Slowly drizzle it into the simmering sauce while stirring constantly. The sauce will thicken almost immediately to a glossy, gravy-like consistency.
- Return the cooked chicken and blanched broccoli to the wok. Toss everything together for about 1 minute until the chicken and broccoli are evenly coated in the sauce.
- Drizzle a final teaspoon of sesame oil over the top and give it one last toss. Transfer immediately to a serving platter. Garnish with toasted sesame seeds and sliced green onions. Serve piping hot over steamed jasmine rice.
Notes
For the best texture, do not skip the velveting step—it locks in moisture and keeps the chicken tender. Avoid overcrowding the wok when searing the chicken to ensure a good sear instead of steaming. When adding the cornstarch slurry, pour it in a slow, steady stream while stirring to prevent lumps. This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or microwave. For a spicy kick, add 1-2 teaspoons of chili garlic sauce with the aromatics. For a gluten-free version, use tamari and gluten-free oyster sauce.