Chinese Chicken Broccoli With Brown Sauce – Culinary Chase
Before diving into the delicious world of Chinese Chicken Broccoli Brown Sauce, let’s talk pairings. This dish plays well with a lot of sides and beverages.
Suggested Meal Pairings
1. Steamed Jasmine Rice: The fluffy grains absorb the flavorful sauce perfectly.
2. Chow Mein Noodles: A great side to soak up extra sauce, stir-fried in a bit of oil complements the dish beautifully.
3. Sesame Seed Tofu: For those who want to up the protein content or simply enjoy some variety.
4. Egg Rolls: Crispy and tasty, they serve as a delightful appetizer to compliment the main course.
With those options in mind, let’s dive into this culinary adventure, shall we?
I remember the first time I tried Chinese Chicken Broccoli Brown Sauce at a little take-out spot around the corner from my apartment. The vibrant green broccoli paired with tender chicken, all bathed in a rich and shiny brown sauce, was utterly irresistible.
It didn’t take long to realize that I had stumbled upon my new favorite dish. As I delved into making it myself, I discovered that this dish was more than just a meal; it was a robust blend of flavors and textures that, when put together, created something truly special.
Chinese Chicken Broccoli Brown Sauce is versatile, easy to prepare, and bold in flavor. Whether you’re cooking for yourself, family, or entertaining guests, it delivers a satisfying experience every time.
What is Chinese Chicken Broccoli Brown Sauce?
This dish features tender pieces of chicken sautéed with vibrant broccoli florets, all enveloped in a luscious brown sauce. The sauce is a fantastic combination of umami flavors, with light soy sauce and oyster sauce working their magic. It’s simple yet satisfying, with a texture that borders on silky.
The brilliance of this dish lies in its balance of flavors— you get the savory richness from the sauces, the crunch of the broccoli, and the juicy tenderness of the chicken. Think of it as a culinary hug; warm, inviting, and packed with love.
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What Does It Taste Like?
If taste were a color, this dish would be a deep, comforting brown, layered with hints of savory, sweet, and just a touch of tangy goodness. You’ll savor the saltiness from the soy sauce, the hints of sweetness woven throughout, and the occasional pop of garlic and ginger. It’s a harmonious blend that introduces your taste buds to a delightful dance that you can’t help but love.
Why This Recipe Works
– Simple Ingredients: You won’t need to raid specialty stores. Most ingredients you likely already have in your pantry. The simplicity makes it accessible for anyone.
– Balanced Flavors: The blend of salty, sweet, and umami create a round taste experience. Each spoonful entices you to come back for more.
– Quick Preparation: This recipe is efficient. In about 30 minutes, you can have a delicious meal on your table.
– Adaptable: You can switch ingredients according to your preferences or what you have on hand. Remaining versatile makes it a go-to choice.
Ingredients for Chinese Chicken Broccoli Brown Sauce
For the Chicken:
– 1 teaspoon cornstarch (for tenderizing)
– 1 tablespoon oyster sauce
– 3 tablespoons filtered water
– 12 ounces skinless, boneless chicken breast or thighs, thinly sliced
– 1½ teaspoons neutral oil (like canola or vegetable)
For the Sauce and Stir-Fry:
– ½ teaspoon rice vinegar (for balance)
– 1 tablespoon Shaoxing rice wine (or dry sherry)
– 1½ teaspoons light brown sugar (or regular sugar)
– ⅔ cup low-sodium chicken broth (gentle heat helps its flavor)
– 2 teaspoons dark soy sauce (for color)
– 1½ tablespoons light soy sauce
– 1 teaspoon toasted sesame oil (for that nutty flavor)
– 1 teaspoon chili garlic sauce (optional, but adds a kick)
– 2 tablespoons cornstarch mix (with 2 tablespoons water to make a slurry)
– ⅛ teaspoon ground white pepper
– 1 tablespoon oyster sauce (for umami richness)
Vegetables & Aromatics:
– 2 cloves fresh garlic, finely minced
– 4 cups fresh broccoli florets
– ¼ teaspoon freshly grated ginger (optional)
– 3 tablespoons cooking oil (divided, like vegetable or peanut oil)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine the sliced chicken with cornstarch and oyster sauce. Add water, mix well, and let it marinate for about 15-20 minutes. Marinating adds depth to the meat.
Step 2: Prepare the Sauce
In a separate bowl, whisk together rice vinegar, Shaoxing rice wine, brown sugar, chicken broth, dark soy sauce, light soy sauce, sesame oil, and chili garlic sauce. This will be your rich, savory sauce that binds everything together.
Step 3: Stir-Fry the Chicken
In a large pan or wok, heat 1½ teaspoons of oil over medium-high heat. Once hot, add the marinated chicken. Stir-fry for about 3-4 minutes until cooked through. Remove from the pan and set aside.
Step 4: Sauté the Aromatics
In the same pan, add the remaining oil. Toss in the minced garlic and grated ginger. Sauté for about 30 seconds, stirring to prevent burning. The smell will be heavenly.
Step 5: Cook the Broccoli
Next, add the broccoli florets to the pan. Stir-fry for 2-3 minutes until bright green and slightly tender.
Step 6: Combine Chicken and Sauce
Return the cooked chicken to the pan with the broccoli. Give the prepared sauce a stir and pour it over the chicken and broccoli. Mix well.
Step 7: Thicken the Sauce
Make the cornstarch slurry by combining cornstarch and water in a small bowl. Slowly add the slurry to the pan while stirring continuously until the sauce thickens, which should take about a minute.
Step 8: Serve and Enjoy!
Serve hot over a bed of rice or noodles, and enjoy this delightful dish!
Notes
– Stock Quality: Use a good low-sodium chicken broth. It enhances the taste without overpowering the dish.
– Flavor Boost: For a fresher touch, add a splash of lemon juice just before serving. It elevates the flavors beautifully.
– Chicken Options: Feel free to use chicken thighs for a juicier option.
– Frozen Broccoli: If you’re in a rush, frozen broccoli can be a good alternative. Just make sure to thaw beforehand.
– Cooking Oil: Peanut oil is a fantastic choice for high heat; it adds a wonderful flavor as well.
Nutrition Information
Per serving (1 cup):
– Calories: 326
– Protein: 29g
– Fat: 12g
– Carbohydrates: 24g
– Fiber: 4g
How To Store the Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator. It should be good for about 3-4 days. When reheating, do it on the stovetop to keep the textures right.
Sides for Chinese Chicken Broccoli Brown Sauce
– Steamed Rice with Peas: Mixing green peas in your rice adds bursts of color and sweetness that pairs perfectly with the dish.
– Asian Cucumber Salad: A refreshing cucumber salad with sesame oil dressing adds a cool crunch that balances out the meal.
– Sweet and Sour Tofu: Provides a delightful contrast in flavor; a slightly sweet alternative adds to the meal’s variety.
– Homemade Egg Drop Soup: Light and brothy, this classic soup warms you up and contrasts nicely with the chicken broccoli.
Alternative Choices for Ingredients
– Oyster Sauce: If you don’t have it, soy sauce can substitute, though it won’t mimic the same richness.
– Shaoxing Rice Wine: Dry sherry is an excellent replacement if you can’t find Shaoxing wine.
– Chicken Broth: Vegetable broth works well if you’re looking for a plant-based option.
– Broccoli: If broccoli isn’t available, asparagus or snap peas can fill in nicely.
Chinese Chicken Broccoli With Brown Sauce
Equipment
- pan
- Bowl
Ingredients
For the Chicken:
- 1 teaspoon cornstarch for tenderizing
- 1 tablespoon oyster sauce
- 3 tablespoons filtered water
- 12 ounces skinless boneless chicken breast or thighs, thinly sliced
- 1½ teaspoons neutral oil like canola or vegetable
For the Sauce and Stir-Fry:
- ½ teaspoon rice vinegar for balance
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1½ teaspoons light brown sugar or regular sugar
- ⅔ cup low-sodium chicken broth gentle heat helps its flavor
- 2 teaspoons dark soy sauce for color
- 1½ tablespoons light soy sauce
- 1 teaspoon toasted sesame oil for that nutty flavor
- 1 teaspoon chili garlic sauce optional, but adds a kick
- 2 tablespoons cornstarch mix with 2 tablespoons water to make a slurry
- ⅛ teaspoon ground white pepper
- 1 tablespoon oyster sauce for umami richness
Vegetables & Aromatics:
- 2 cloves fresh garlic finely minced
- 4 cups fresh broccoli florets
- ¼ teaspoon freshly grated ginger optional
- 3 tablespoons cooking oil divided, like vegetable or peanut oil
Instructions
Step 1: Marinate the Chicken
- In a bowl, combine the sliced chicken with cornstarch and oyster sauce. Add water, mix well, and let it marinate for about 15-20 minutes. Marinating adds depth to the meat.
Step 2: Prepare the Sauce
- In a separate bowl, whisk together rice vinegar, Shaoxing rice wine, brown sugar, chicken broth, dark soy sauce, light soy sauce, sesame oil, and chili garlic sauce. This will be your rich, savory sauce that binds everything together.
Step 3: Stir-Fry the Chicken
- In a large pan or wok, heat 1½ teaspoons of oil over medium-high heat. Once hot, add the marinated chicken. Stir-fry for about 3-4 minutes until cooked through. Remove from the pan and set aside.
Step 4: Sauté the Aromatics
- In the same pan, add the remaining oil. Toss in the minced garlic and grated ginger. Sauté for about 30 seconds, stirring to prevent burning. The smell will be heavenly.
Step 5: Cook the Broccoli
- Next, add the broccoli florets to the pan. Stir-fry for 2-3 minutes until bright green and slightly tender.
Step 6: Combine Chicken and Sauce
- Return the cooked chicken to the pan with the broccoli. Give the prepared sauce a stir and pour it over the chicken and broccoli. Mix well.
Step 7: Thicken the Sauce
- Make the cornstarch slurry by combining cornstarch and water in a small bowl. Slowly add the slurry to the pan while stirring continuously until the sauce thickens, which should take about a minute.
Step 8: Serve and Enjoy!
- Serve hot over a bed of rice or noodles, and enjoy this delightful dish!
Notes
– Flavor Boost: For a fresher touch, add a splash of lemon juice just before serving. It elevates the flavors beautifully.
– Chicken Options: Feel free to use chicken thighs for a juicier option.
– Frozen Broccoli: If you’re in a rush, frozen broccoli can be a good alternative. Just make sure to thaw beforehand.
– Cooking Oil: Peanut oil is a fantastic choice for high heat; it adds a wonderful flavor as well.
Nutrition
Frequently Asked Questions
1. Can I make this dish vegetarian?
Absolutely! Substitute the chicken with tofu or tempeh, and ensure you use vegetable broth and soy sauce instead of oyster sauce.
2. How can I enhance the heat in this dish?
Add more chili garlic sauce or some chopped fresh chilies, depending on your spice preference.
3. Is brown sauce the same as soy sauce?
No, brown sauce is a blend of soy sauce, oyster sauce, sugar, and other ingredients. It creates a richer flavor profile than plain soy sauce.
4. Can I freeze the leftovers?
Yes, chicken broccoli in brown sauce freezes well. Just make sure to let it cool before placing it in an airtight container.
Conclusion
Chinese Chicken Broccoli Brown Sauce has cemented its place as a weekly staple in my home. It’s easy to prepare, packed with flavor, and adaptable to suit whatever I might have in my kitchen. The combination of tender chicken, vibrant broccoli, and that irresistible sauce presents an experience that everyone can appreciate.
Whether you’re an experienced cook or just starting, I hope this dish brings you as much joy as it brings me. So, fire up your pans and get ready to impress yourself and others. Trust me, they’ll come back asking for seconds!