A classic Chinese takeout-style stir-fry featuring tender, juicy chicken and crisp broccoli coated in a savory sauce that tastes better than restaurant versions.
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Adapted from a video by Aaron and Claire
Save Money & Eat Better! 20-Minute CHICKEN & BROCCOLI Better Than Takeout!
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1
Cut 500g of chicken breast in half lengthwise, then cut into bite-sized pieces.
2
In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1/4 teaspoon white pepper, 1 tablespoon cornstarch, 1/4 teaspoon baking soda, and 1 tablespoon neutral oil. Massage well to coat evenly, cover with plastic wrap, and marinate in the refrigerator.
3
Smash and finely chop 4 cloves of garlic. Grate or finely mince about 2 teaspoons of fresh ginger using a microplane or knife.
4
Thinly slice 2 green onions, keeping white and green parts separate—whites will be stir-fried for flavor, greens reserved for garnish. Thinly slice carrot if using.
5
Cut 1 head of broccoli into bite-sized florets.
6
In a small bowl, combine 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 1/2 teaspoon dark soy sauce, 1 tablespoon sugar, 1 tablespoon Shaoxing wine, 1 teaspoon chicken bouillon powder, 5 tablespoons water, and 1 tablespoon cornstarch. Mix well and set aside.
7
Bring a pot of water to a boil with a pinch of salt. Blanch 250g of broccoli florets for about 1 minute, then immediately shock in ice water to stop cooking and preserve color and crispness. Drain well.
8
Heat 1 tablespoon of oil in a large wok or pan over high heat. Once hot, add the marinated chicken spread out in a single layer. Sear for about 1 minute until the bottom is browned, then flip and cook 3-4 minutes more until cooked through. Remove and set aside.
9
Add 2 tablespoons of oil to the same wok and reduce heat to medium. Add garlic, ginger, and white parts of green onions, sautéing for about 1 minute to create fragrant oil.
10
Increase heat to medium-high. Add the blanched broccoli and carrot, stir-frying for about 1 minute until well coated with the fragrant oil.
11
Increase heat to high and return the cooked chicken to the wok. Stir-fry for about 1 minute. Quickly stir the sauce mixture and pour it into the wok.
12
Toss everything together well, cooking for 1-2 minutes until the sauce thickens. Turn off the heat.
13
Stir in 1 teaspoon of toasted sesame oil and the reserved green onion tops. Mix gently to combine.
14
Transfer to a serving plate and serve hot over steamed rice.
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