Description
This Chinese Chicken and Broccoli Stir Fry is a quick and flavorful dish perfect for a weeknight dinner. Tender slices of chicken breast are marinated and stir-fried with fresh broccoli florets in a savory sauce made from soy sauce, oyster sauce, and aromatic garlic and ginger. Served over warm white rice or noodles and garnished with sesame seeds and green onions, this recipe delivers restaurant-quality flavor in just 30 minutes.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 tbsp low-sodium soy sauce (for marinade)
- 1 tsp cornstarch (for marinade)
- Pinch of black pepper (for marinade)
Vegetables
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce
- 1/4 cup low-sodium soy sauce (remaining)
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (remaining)
- 1/2 cup chicken broth
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Other
- 2 tablespoons vegetable oil, divided
- Salt and black pepper to taste
- Cooked white rice or noodles for serving
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Marinate the chicken: In a bowl, mix 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of black pepper. Add the thinly sliced chicken breast and toss to coat. Let it marinate for 10 minutes to absorb the flavors.
- Prepare the sauce: In a small bowl, whisk together the remaining 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 1/2 cup chicken broth, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes if using. Set aside.
- Cook the broccoli: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 3-4 minutes until they turn bright green and become slightly tender. Remove the broccoli from the pan and set aside.
- Cook the chicken: Add the remaining 1 tablespoon vegetable oil to the same skillet. Add the marinated chicken and stir-fry for 5-6 minutes, stirring frequently, until the chicken is fully cooked and lightly browned.
- Add aromatics: Stir in the minced garlic and grated ginger with the chicken. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Combine broccoli and chicken: Return the cooked broccoli to the skillet and toss to mix everything evenly.
- Add the sauce and thicken: Pour the prepared sauce over the chicken and broccoli mixture. Stir continuously for 2-3 minutes until the sauce thickens and coats all the ingredients nicely.
- Serve: Remove from heat and serve the chicken and broccoli stir fry hot over cooked white rice or noodles. Garnish with sesame seeds and sliced green onions if desired.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add fresh chili slices.
- Substitute chicken breast with thigh meat for a juicier texture.
- To make it gluten-free, use tamari in place of soy sauce and ensure oyster sauce is gluten-free.
- Vegetables like bell peppers or snap peas can be added for extra color and nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
