Chicken and broccoli is a chicken stir fry dish served at Chinese restaurants. Chicken and broccoli recipe is simple-stir fry with thin slices of chicken simmered in a soy, and garlic sauce.
Ingredients
Chicken Marinade:
0.6lb/300g boneless skinless chicken breasts, (sliced 1/4 inch thick)
1teaspoonsoy sauce
1teaspooncornstarch
1tablespoonrice wine, (Shaoxing wine or dry sherry)
1/2beaten egg
1teaspoonoil
Chicken Broccoli Sauce:
3/4cupwater
1 1/2tablespoonsoy sauce
1tablespoonoyster sauce
1tablespooncornstarch
Stir Fry
10oz/300g broccoli florets
3clovesgarlic,(minced)
1tablespoonoil
Instructions
MARINADE CHICKEN:
Cut the chicken breast into 2 slices. (Noted 1)
Tap the chicken lightly against the grain direction with the back of the knife. (Noted 2)
Cut the chicken breast diagonally into 1/4 inch thick slices. (Noted 3)
MARINADE CHICKEN:
Marinate the chicken breast with rice wine, soy sauce, beaten egg, and cornstarch. Mix well and set aside for at least 10 minutes. (Noted 4)
Add oil after 10 minutes when the chicken breast has absorbed the water. (Noted 5)
Mix the sauce- add all the sauce ingredients to a medium bowl and whisk until completely mixed. Set aside.
Cook chicken breast- In a large skillet over medium-high heat, heat oil. Add chicken in a single layer, working in batches if needed, and cook until seared, about 2 minutes per side. Remove it from the pan.
Sauté the aromatics - In the same pan, add the remaining tablespoon of oil, the garlic, and fry for 10-15 seconds.
Add broccoli and 1/4 cup water - then cover the pan and simmer until tender, about 2 minutes.
Add the sauce - to the pan and bring it to a simmer.
Return the chicken- add the chicken back in and let the sauce thicken for 20-30 seconds.The cornstarch we used for the chicken should thicken the sauce. If you find that it doesn't thicken enough, add 1 teaspoon of cornstarch to 2 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
Serve - immediately with a side dish of rice.
Video
Tips & Notes:
Cut the chicken breast into 2 slices, so each piece of chicken has the same thickness and is easy to cook.
Tap the chicken lightly against the graindirection, this mainly destroys the fibers and makes the meat more tender.
It cooks faster this way because it doesn't take as long to fry, and the chicken will be tender and juicy.
This is the best SECRET to make the chicken breast juicy. This will allow the chicken to soak up the water and become tender and juicy.
Adding oil before cooking the chicken, will prevent the chicken from sticking together during frying.