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–+ servings
A futuristic Cyberpunk-style food photo showing a close-up of a plate of Chinese takeout-style Broccoli and Chicken stir fry on a plate. A small bowl of rice and chopsticks are in the background.
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Chinese Broccoli & Chicken Stir-Fry

Two healthy and light ingredients coated in a thick and savory sauce that brings out their best qualities.
Course: Main Course
Cuisine: Chinese
Servings: 2 people

Ingredients

Stir-fry

  • 450 g chicken thigh or breast no skin or bones
  • 1 head broccoli
  • 2 tbsp neutral oil
  • 4 cloves garlic
  • 1 tsp ginger

Marinade

  • 1 tbsp Shaoxing wine
  • 0.5 tsp salt
  • 1 tsp cornstarch

Sauce

  • 3 tbsp oyster sauce
  • 2 tbsp Shaoxing wine
  • 0.5 tbsp dark soy sauce
  • 60 ml chicken stock
  • 1 tbsp sugar
  • 1 tbsp cornstarch
  • 0.25 tsp MSG optional
  • 0.25 tsp salt optional

Instructions

Marinade the chicken

  • Cut the chicken into short bite-sized slices about half a centimeter thick.
  • Mix the marinade ingredients in a medium bowl until well integrated.
  • Add the chicken and mix, then velvet the chicken with your hands for about a minute to thoroughly coat it.
  • Let it rest while taking care of the next steps.

Prepare other ingredients

  • Mix all sauce ingredients together and stir until well mixed. Skip the salt if you're more sensitive to saltiness.
  • Peel and finely chop the garlic and ginger, and set aside in a small bowl together.
  • Cut the broccoli into bite-sized pieces. Remove any thicker stems, and cut larger florets into halves or quarters.
  • (If you're making rice with this dish, now is a good time to pop it into the rice cooker.)

Parboil

  • Heat up a small pot of of water over high heat. We are going to parboil both the broccoli and chicken so they are already half-done when added to the wok.
  • Once it boils, add the broccoli and turn to down a simmer.
  • After 1-2 minutes, remove the broccoli from the water and set aside in a bowl.
  • Next, add the chicken to the simmering water.
  • After 45 seconds, take out the chicken and set aside as well. Discard the water.

Stir-fry

  • Add the oil to your wok or pan and set the heat to medium high.
  • Add the chicken and spread it out so it forms one layer.
  • After a minute or two, add the garlic and ginger.
  • Once fragrant, after about another minute, add the broccoli as well.
  • Give the sauce a quick stir to dissolve the corn starch that started separating, then pour it into the work or pan.
  • Stir until the sauce thickens, for about another minute.
  • Transfer to plates or bowls and immediately serve with rice.