Description
A quick and flavorful Chinese Chicken and Broccoli Stir Fry that combines tender chicken breast and fresh broccoli florets in a savory sauce made with soy sauce, oyster sauce, garlic, and ginger. Perfect for a healthy weeknight meal, served over steamed rice or noodles.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 tbsp soy sauce
- 1 tsp cornstarch
- Pinch of black pepper
Vegetables
- 2 cups fresh broccoli florets
Sauce
- 1/4 cup low-sodium soy sauce (divided: 1 tbsp for marinade, remaining for sauce)
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (divided: 1 tsp for marinade, remaining for sauce)
- 1/2 cup chicken broth
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Other
- 2 tablespoons vegetable oil (divided)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and black pepper to taste
- Cooked white rice or noodles for serving
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, combine 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of black pepper. Add the thinly sliced chicken breast to the mixture and marinate for 10 minutes to enhance flavor and tenderness.
- Prepare the Sauce: In a separate small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, remaining cornstarch, chicken broth, sesame oil, and red pepper flakes if using. Set this sauce mixture aside.
- Cook the Broccoli: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the fresh broccoli florets for 3 to 4 minutes until they turn bright green and are slightly tender. Remove the broccoli from the pan and set aside.
- Cook the Chicken: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the marinated chicken and cook for 5 to 6 minutes, stirring frequently until the chicken is fully cooked through and lightly browned.
- Add Aromatics: Stir in the minced garlic and grated ginger into the skillet with the chicken. Cook for about 1 minute until fragrant, ensuring the flavors meld without burning the garlic.
- Combine Broccoli and Chicken: Return the cooked broccoli to the skillet and mix thoroughly with the chicken and aromatics, preparing to coat evenly with the sauce.
- Add the Sauce and Finish Cooking: Pour the prepared sauce over the chicken and broccoli mixture. Stir continuously for 2 to 3 minutes as the sauce thickens and evenly coats all ingredients.
- Serve: Remove the skillet from heat. Serve the chicken and broccoli stir fry hot over freshly cooked white rice or noodles. Optionally garnish with sesame seeds and sliced green onions for added texture and flavor.
Notes
- You can substitute chicken breast with boneless chicken thighs for a juicier texture.
- Adjust the amount of red pepper flakes based on your preference for spiciness.
- For gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
- Use fresh broccoli for best results; frozen broccoli tends to release more water when cooked.
- The dish is best served immediately to maintain the crispness of the broccoli.
- Leftovers can be refrigerated for up to 2 days but broccoli may lose its texture.
