Description
This Chinese Chicken and Broccoli Stir Fry is a quick and flavorful dish perfect for a healthy weeknight dinner. Tender slices of chicken breast are marinated and stir-fried with crisp broccoli florets, then coated in a savory sauce made from soy sauce, oyster sauce, and fresh aromatics like garlic and ginger. Served over steamed white rice or noodles, this dish offers a delicious balance of protein and vegetables with a hint of spice and sesame oil for extra depth.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 cups fresh broccoli florets
Sauces and Seasonings
- 1/4 cup low-sodium soy sauce (divided)
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (divided)
- 1/2 cup chicken broth
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Aromatics and Oils
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil (divided)
Optional Garnishes & Serving
- Cooked white rice or noodles for serving
- Sesame seeds for garnish (optional)
- Sliced green onions for garnish (optional)
Instructions
- Prepare the marinade: In a bowl, mix 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of black pepper. Add the thinly sliced chicken breast to this mixture and let it marinate for 10 minutes to enhance flavor and tenderize the meat.
- Make the stir-fry sauce: In a small bowl, whisk together the remaining 1/4 cup minus 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, the remaining cornstarch, 1/2 cup chicken broth, 1 teaspoon sesame oil, and red pepper flakes if using. Set this sauce aside for later use.
- Cook the broccoli: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 3 to 4 minutes until they turn bright green and become slightly tender. Remove broccoli from the pan and set aside to prevent overcooking.
- Cook the chicken: In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the marinated chicken and cook for 5 to 6 minutes, stirring frequently to ensure even cooking 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, stirring constantly to avoid burning.
- Combine broccoli and chicken: Return the cooked broccoli florets to the skillet. Mix everything thoroughly to combine the vegetables and chicken evenly.
- Pour the sauce: Pour the previously prepared sauce over the chicken and broccoli mixture. Stir continuously for 2 to 3 minutes as the sauce thickens and evenly coats the ingredients.
- Serve: Remove the skillet from heat. Serve the chicken and broccoli stir fry immediately over warm cooked white rice or noodles. Optionally, garnish with sesame seeds and sliced green onions for added texture and flavor.
Notes
- Marinating the chicken not only infuses flavor but also keeps it tender during stir-frying.
- Use low-sodium soy sauce to control the salt content in the dish.
- Feel free to add other vegetables like bell peppers or carrots for variety.
- Adjust red pepper flakes according to your spice preference or omit them entirely for a milder taste.
- Ensure the skillet or wok is hot before adding ingredients to achieve proper stir-frying and prevent steaming.
- Serve immediately after cooking as stir-fried dishes taste best fresh.
