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Chicken and Broccoli (Chinese Takeout Style)

🇨🇳 China

Servings: 4 Prep: 20 minutes Cook: 5 minutes Total: 25 minutes

Ingredients

  • 1 lb boneless skinless chicken breast, sliced thin
  • 1 tablespoon Shaoxing wine (marinade)
  • 1/2 teaspoon salt (marinade)
  • 1 teaspoon cornstarch (marinade)
  • 3 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine
  • 1/2 tablespoon dark soy sauce
  • 1/4 cup chicken stock
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 head broccoli, cut into florets
  • 2 tablespoons peanut oil
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, minced

Steps

  1. Slice chicken thinly against the grain and place in a bowl with the marinade ingredients (Shaoxing wine, salt, cornstarch). Mix well and let sit 10 minutes.
  2. In a separate bowl, combine the sauce ingredients: oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sugar, cornstarch, and salt. Stir well.
  3. Bring 1/3 cup water to a boil in a large skillet over medium-high heat. Add broccoli, cover, and steam until just tender and water evaporates, about 40-50 seconds. Remove broccoli and wipe pan dry.
  4. Add oil to the skillet and heat. Spread chicken in a single layer and cook undisturbed for 30 seconds until browned on one side. Flip and cook briefly until lightly charred but still slightly pink inside.
  5. Add garlic and ginger, stirring briefly until fragrant.
  6. Return broccoli to the pan. Stir the sauce to recombine, pour into the skillet, and cook, stirring, until thickened, about 1 minute.
  7. Transfer to a plate and serve hot with steamed rice or noodles.

Source: omnivorescookbook.com