Chicken and Broccoli
A quick and wholesome meal featuring tender chicken and fresh broccoli in a savory sauce.
Equipment
- Wok or Large Skillet
- Small Bowl
Ingredients
- 2 lbs. boneless skinless chicken breast thinly sliced
- 2 cups steamed broccoli florets
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. cold water
- 1 tsp. baking soda
- 1 Tbsp. cornstarch
- 2 Tbsp. sesame oil for frying
- 3 cloves garlic minced
- 1 cup low sodium chicken broth
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1 Tbsp. Shaoxing wine optional
- 1/8 cup sugar
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water for slurry
Instructions
- Slice the chicken breast into thin, even pieces and place in a large bowl. Add baking soda, cornstarch, rice wine vinegar, and cold water. Mix thoroughly and set aside to marinate.
- Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the marinated chicken slices and cook until golden brown. Remove the chicken and set aside.
- In the same wok, add another tablespoon of sesame oil and sauté the minced garlic until fragrant. Then, add soy sauce, chicken broth, hoisin sauce, Shaoxing wine (if using), and sugar. Stir and bring to a simmer.
- Mix cornstarch and cold water in a small bowl to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly until thickened.
- Add the cooked chicken and steamed broccoli back into the wok. Toss gently to coat everything with the sauce.
- Serve hot, garnished with sesame seeds or green onions if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.