Description
This Chinese Chicken and Broccoli recipe features tender marinated chicken breast, fresh broccoli florets, and a glossy garlic-ginger sauce made with light-sodium soy sauce, sugar, and toasted sesame oil. Serve it over steamed rice or noodles for a satisfying homemade Chinese-American takeout dinner.
Ingredients
Scale
For the Chicken Marinade
- 20 ounces skinless boneless chicken breast, cut into ¼-inch slices (about 2 chicken breasts)
- 3 tablespoons water
- 1 tablespoon Shaoxing cooking wine
- ½ teaspoon kosher salt (if using fine salt, use a little less)
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon neutral oil
For the Sauce and Vegetables
- â…” cup light-sodium soy sauce
- â…” cup water
- 4 tablespoons granulated sugar
- 2½ tablespoons cornstarch
- 1½ teaspoons toasted sesame oil
- 1 pound broccoli, cut into florets (about 1 crown)
- 1½ tablespoons minced garlic (about 4 cloves)
- 1½ tablespoons minced ginger (about a 1½-inch knob)
Instructions
- Cut the chicken breast into slices approximately ¼ inch thick. Place the chicken in a bowl and add 3 tablespoons water, Shaoxing cooking wine, kosher salt, baking soda, and 2 tablespoons cornstarch. Mix thoroughly to coat the chicken, then add 1 tablespoon neutral oil and mix again.
- Cut the broccoli into florets and mince the garlic and ginger. In a separate bowl, combine the light-sodium soy sauce, ⅔ cup water, granulated sugar, 2½ tablespoons cornstarch, and toasted sesame oil. Stir until the sugar dissolves and the cornstarch is evenly distributed.
- Heat a wok or large skillet over medium-high heat. Add the marinated chicken and cook, stirring and turning the slices as needed, until cooked through. Work in batches if necessary to avoid overcrowding. Transfer the cooked chicken to a clean plate.
- In the same pan, cook the broccoli florets until tender-crisp, stirring as needed. Add the minced garlic and ginger and stir until fragrant, taking care not to burn the garlic.
- Stir the prepared sauce again, then pour it into the pan with the broccoli, garlic, and ginger. Stir as it heats and thickens. Return the cooked chicken to the pan and toss everything together until evenly coated in the glossy sauce. Let the sauce reach a gentle simmer, then serve hot over rice or noodles if desired.
Notes
- Slice the chicken evenly so it cooks quickly and stays tender. Chicken should reach an internal temperature of 165°F (74°C).
- Stir the sauce immediately before adding it to the pan because cornstarch settles. If the sauce becomes too thick, add a small splash of water.
- Cook the broccoli until tender but still slightly crisp. Refrigerate leftovers in an airtight container within two hours and consume within 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: Chinese-American
Nutrition
- Serving Size: Approximately ¼ of the finished recipe
- Calories: 500 kcal
- Sugar: 20 g
- Sodium: 1,800 mg
- Fat: 13 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 95
Keywords: Chinese Chicken and Broccoli, chicken and broccoli stir fry, Chinese takeout chicken, chicken broccoli recipe, garlic ginger chicken, homemade Chinese takeout