Chinese Chicken Broccoli With Brown Sauce
Before diving into the delicious world of Chinese Chicken Broccoli Brown Sauce, let’s talk pairings .This dish pair well with a lot of sides and beverages..
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
- 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.
- 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
Calories: 326kcalCarbohydrates: 24gProtein: 29gFat: 12gFiber: 4g
Tried this recipe?Let us know how it was!