Craving a restaurant-quality dish that’s both healthy and bursting with flavor? Look no further than this Chicken and Broccoli with Sauce recipe. This classic stir-fry combines tender chicken, crisp broccoli, and a rich, savory sauce that will become a staple in your weekly dinner rotation. With just a few simple ingredients and a hot wok, you can create a meal that’s not only delicious but also quick to prepare. Let’s dive into how to make this mouthwatering dish!
Key Ingredients
The magic of this dish lies in the balance of textures and flavors. The chicken is marinated to perfection, ensuring it stays juicy during the high-heat cooking process. Broccoli adds a satisfying crunch, while the sauce brings everything together with its umami-rich, slightly sweet, and savory profile. The combination of oyster sauce, soy sauce, and dark soy sauce creates a depth of flavor that’s hard to resist.
Ingredients List
| Ingredient | Quantity |
|---|---|
| Boneless skinless chicken breast (or thighs) | 12 ounces (340g) |
| Water | 3 tablespoons (45 ml) |
| Oyster sauce | 1 tablespoon |
| Cornstarch | 1 teaspoon |
| Vegetable oil | 1 1/2 teaspoons |
| Low sodium chicken stock (warmed) | 2/3 cup (160 ml) |
| Sugar (or brown sugar) | 1 1/2 teaspoons |
| Soy sauce | 1 1/2 tablespoons |
| Dark soy sauce | 2 teaspoons |
| Sesame oil | 1 teaspoon |
| White pepper | 1/8 teaspoon |
| Broccoli florets | 4 cups (300g) |
| Vegetable oil (divided) | 3 tablespoons |
| Garlic (minced) | 2 cloves |
| Fresh ginger (grated, optional) | 1/4 teaspoon |
| Shaoxing wine | 1 tablespoon |
| Cornstarch slurry (cornstarch + water) | 2 tablespoons cornstarch + 2 tablespoons water |
Helpful Tools
To achieve the perfect stir-fry, having the right tools is essential. A wok is ideal for this recipe as it distributes heat evenly and allows for quick cooking. A sharp chef’s knife will make slicing the chicken and mincing the garlic a breeze. Lastly, a wok spatula is perfect for tossing and stirring the ingredients without scratching the wok’s surface.
Pro-Tips
1. Marinate for Maximum Flavor: The chicken marinade is crucial for keeping the meat tender and flavorful. Make sure to rub the marinade into the chicken thoroughly and let it sit for at least 10 minutes.
2. Prep Everything in Advance: Stir-frying is a fast process, so have all your ingredients chopped, measured, and ready to go before you start cooking.
3. Don’t Overcrowd the Wok: Cook the chicken in batches if necessary to ensure it sears properly rather than steaming.
4. Blanch the Broccoli: Blanching the broccoli for just 1 minute keeps it crisp and vibrant, ensuring it doesn’t become mushy during the final stir-fry.
5. Perfect the Sauce: For more delicious ideas, check out Cheesy Garlic Rolls Best Bread Cheese Recipes to explore additional sauce variations and side dishes that pair beautifully with this recipe.
How to Make Chicken and Broccoli with Sauce
1. Marinate the Chicken: In a bowl, combine the sliced chicken with 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade into the chicken until all the liquid is absorbed. Let it sit for 10 minutes.
2. Prepare the Sauce: In a small bowl, mix the warm chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Stir until well combined and set aside.
3. Blanch the Broccoli: Bring water to a boil in your wok and blanch the broccoli for 1 minute (or 2 minutes if you prefer softer broccoli). Drain and set aside.
4. Sear the Chicken: Clean and dry your wok. Heat it over high heat until smoking. Add 2 tablespoons of vegetable oil and sear the chicken until opaque on all sides, about 3 minutes. Remove the chicken and set aside.
5. Cook the Aromatics: Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the minced garlic and grated ginger (if using). Stir for 5 seconds, then add the Shaoxing wine around the perimeter of the wok.
6. Simmer the Sauce: Pour in the sauce mixture and use your wok spatula to stir it around the sides to deglaze. Let it come to a simmer.
7. Thicken the Sauce: Stir the cornstarch slurry and drizzle it into the sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until it thickens to a gravy-like consistency.
8. Combine Everything: Add the chicken and its juices, along with the blanched broccoli, to the wok. Stir-fry until everything is coated in the sauce.
9. Adjust to Taste: If the sauce is too thin, add more cornstarch slurry. If it’s too thick, add more chicken stock or water. For a darker sauce, add a dash more dark soy sauce.
10. Serve: Serve the chicken and broccoli with steamed rice for a complete meal.
Variations
1. Spicy Kick: Add a teaspoon of chili oil or a few dried red chilies to the sauce for a spicy twist.
2. Vegetable Medley: Swap or add other vegetables like bell peppers, snap peas, or carrots for added color and nutrition.
3. Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
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Chicken and Broccoli with Sauce
Better than takeout! This classic Chicken and Broccoli Stir Fry features tender, juicy chicken pieces and crisp broccoli florets tossed in a rich, savory garlic-ginger brown sauce. It’s a quick, healthy, and satisfying dinner ready in under 30 minutes.
- Total Time: 25
- Yield: 4 servings
Ingredients
— The Chicken —
1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
1 tablespoon vegetable oil (for searing)
— The Stir Fry Veggies —
1 large head of broccoli, cut into florets (about 4-5 cups)
2 teaspoons vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
¼ cup water (for steaming broccoli)
— The Savory Brown Sauce —
½ cup low-sodium chicken broth (or water)
3 tablespoons soy sauce (use low sodium if preferred)
2 tablespoons oyster sauce
1 tablespoon brown sugar (or honey)
1 teaspoon sesame oil
1 tablespoon cornstarch
1 teaspoon rice vinegar (optional, for balance)
Instructions
1. **Make the Sauce:** In a small bowl or jar, whisk together the chicken broth, soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and rice vinegar until smooth. Set aside.
2. **Cook the Chicken:** Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the sliced chicken in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
3. **Steam the Broccoli:** In the same pan, heat 2 teaspoons of oil. Add the broccoli florets and sauté for 1 minute. Add the ¼ cup water and immediately cover the pan with a lid. Steam for 2-3 minutes until the broccoli is bright green and crisp-tender.
4. **Aromatics:** Uncover the pan (most water should be evaporated). Push the broccoli to the sides to create a well in the center. Add the minced garlic and ginger to the center and cook for 30 seconds until fragrant.
5. **Combine:** Add the cooked chicken back into the pan with the broccoli.
6. **Thicken:** Give the sauce mixture a quick whisk (cornstarch settles!) and pour it over the chicken and broccoli. Toss everything together continuously for 1-2 minutes. The sauce will bubble and thicken into a glossy glaze coating everything.
7. **Serve:** Remove from heat immediately. Serve hot over steamed white rice or noodles.
Notes
Velveting Tip: For restaurant-quality soft chicken, toss the sliced raw chicken with 1 tsp baking soda and let it sit for 15 minutes. Rinse thoroughly with water and pat dry before cooking. This tenderizes the meat incredibly well.
Veggie Variations: Feel free to add sliced carrots, bell peppers, or mushrooms along with the broccoli for extra nutrition.
Sauce Thickness: If the sauce becomes too thick, splash in a tablespoon of water or broth to loosen it up. If it’s too thin, let it bubble for another minute.
Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese-American
FAQ
Q: Can I use chicken thighs instead of chicken breast?
A: Absolutely! Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breast.
Q: How do I store leftovers?
A: Store the chicken and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat.
Q: Can I make this recipe ahead of time?
A: While the dish is best served fresh, you can prep the ingredients (marinate the chicken, blanch the broccoli, and mix the sauce) ahead of time for a quicker cooking process.
This Chicken and Broccoli with Sauce recipe is a perfect example of how simple ingredients can come together to create a dish that’s both satisfying and elegant. Whether you’re cooking for yourself or feeding a family, this stir-fry is sure to impress. For more delicious ideas, follow me on My Pinterest