Chinese🥩 Meat

Better Than Takeout - Chicken and Broccoli

Name: Better Than Takeout - Chicken and Broccoli
Cuisine: Chinese
Ingredients: ~1 lb lb Chicken breast; 1 tbsp Soy sauce; 1 tbsp Chinese cooking wine; 2 tbsp Cornstarch; ½ Egg white; 2 tsp Cornstarch; ½ tsp White pepper; 2 tbsp Soy sauce; 1 tbsp Oyster sauce; 1 tbsp Brown sugar; 1 tsp Grated ginger; 1 tsp Grated garlic; ½ cup Chicken stock; 1 tsp Dark soy sauce; ~1 head Broccoli; ~3 tbsp Oil; ~¼ cups Water

A Chinese stir-fry that uses the velveting technique to create tender, juicy chicken paired with roasted broccoli and a savory sauce. This home-cooked version rivals takeout quality.

Adapted from a video by Souped Up Recipes

BETTER THAN TAKEOUT - Chicken and Broccoli Recipe

Watch on YouTube

Ingredients

Chicken breast~1 lb lbest.
Soy saucefor marinating1 tbsp
Chinese cooking wine1 tbsp
Cornstarchfor marinating2 tbsp
Egg whitefor marinating½
Cornstarchfor sauce2 tsp
White pepper½ tsp
Soy saucefor sauce2 tbsp
Oyster sauce1 tbsp
Brown sugar1 tbsp

Steps

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1
Slice the chicken breast into quarter-inch thick pieces.
2
Marinate the chicken with soy sauce, Chinese cooking wine, cornstarch, and egg white. This velveting technique creates a starchy coating that seals in the meat's juices.
3
Mix cornstarch, white pepper, soy sauce, oyster sauce, brown sugar, grated ginger, garlic, chicken stock, and dark soy sauce in a bowl to create the sauce.
4
Heat the wok until smoking, add oil, and sear the chicken over high heat until both sides are golden brown, about one minute per side. Cook in batches if necessary.
5
Remove the chicken and set aside, then stir-fry the broccoli over medium heat for several minutes until nicely roasted.
6
Add a splash of water and cover with a lid to create steam and cook the broccoli through.
7
Return the chicken to the wok, pour in the sauce, and stir continuously until the sauce thickens.

Better Than Takeout - Chicken and Broccoli

Ingredients

Steps

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