Chicken and Broccoli

Method7 steps · about 30 min

1. 1

   Step 1: Slice the chicken and have the garlic minced and optional ginger grated before cooking. Mix the chicken with the 2 tbsp marinade water, 1 tbsp marinade oyster sauce, 1 tsp marinade cornstarch and 1½ tsp marinade oil until the liquid is absorbed. Cover and refrigerate for 10 minutes while preparing the sauce.

   Marinate the sliced chicken in the refrigerator · 10 minUses 12 oz boneless, skinless chicken breast, sliced · 2 tbsp water for the chicken marinade · 1 tbsp oyster sauce for the chicken marinade · 1 tsp cornstarch for the chicken marinade · 1½ tsp neutral oil for the chicken marinade

   
2. 2

   Step 2: In a small bowl, mix the ⅔ cup warm chicken stock, sugar (1½ tsp), soy sauce (1½ tbsp), dark soy sauce (2 tsp), separate 1 tbsp brown-sauce oyster sauce, sesame oil (1 tsp) and white pepper (⅛ tsp). Set this sauce aside.

   Uses ⅔ cup low-sodium chicken stock · 1½ tsp sugar · 1½ tbsp soy sauce · 2 tsp dark soy sauce · 1 tbsp oyster sauce for the brown sauce · 1 tsp sesame oil · ⅛ tsp white pepper

   
3. 3

   Step 3: Bring enough blanching water to a boil in the wok. Add the broccoli and blanch for 1 minute, or 2 minutes if you prefer it softer. Lift it out, drain well and set aside. Discard the blanching water.

   Blanch and drain the broccoli · 1 minUses 4 cups broccoli florets · Water, enough to blanch the broccoli, then drained

   
4. 4

   Step 4: Clean and dry the wok, then heat it over high heat until smoking. Add 2 tbsp of the stir-frying oil and sear the marinated chicken for about 3 minutes, turning until opaque on all sides but not yet fully cooked. Turn off the heat and lift the chicken and its juices onto a plate. Continue straight on to the sauce; the chicken finishes cooking at the end.

   Sear the marinated chicken · 3 minUses Marinated sliced chicken · 2 tbsp from the 3 tbsp stir-frying oil allowance

5. 5

   Step 5: Without washing the wok, return it to medium heat. Add the remaining 1 tbsp stir-frying oil, minced garlic (2 cloves) and optional ginger. Stir for 5 seconds, then add the Shaoxing wine (1 tbsp) around the wok’s edge. Pour in the prepared brown sauce, scrape up the cooking residue and bring it to a simmer.

   Briefly fry the garlic and ginger · 1 minUses Remaining 1 tbsp from the 3 tbsp stir-frying oil allowance · 2 cloves garlic, minced · ¼ tsp freshly grated ginger, optional · 1 tbsp Shaoxing wine · Mixed brown sauce · Only the pan residue remaining after lifting out the chicken

6. 6

   Step 6: Mix the 2 tbsp sauce cornstarch with its separate 2 tbsp cold slurry water until smooth. Stir it again and drizzle the slurry into the simmering brown sauce while stirring constantly. Simmer for 10–15 seconds until thick and gravy-like.

   Thicken the brown sauce · 1 minUses Simmering brown sauce with aromatics · 2 tbsp cornstarch for the sauce slurry · 2 tbsp cold water for the sauce slurry

7. 7

   Step 7: Return the partly cooked chicken and all its plate juices to the wok, then add the drained broccoli. Stir-fry until everything is coated, the broccoli is hot through and the chicken is fully cooked to 165°F/74°C. Taste: if wanted, add a dash of extra dark soy sauce; if too thin, add a little extra cornstarch mixed with cold water and cook until thickened; if too thick, add a little extra chicken stock or water. Serve as four portions, with steamed rice alongside if desired.

   Uses Thickened brown sauce · The reserved chicken and plate juices, excluding oil left in the wok · The drained broccoli, excluding discarded blanching water · A dash more dark soy sauce, only if wanted after tasting · Extra cornstarch, only if the sauce needs thickening · Cold water to mix any optional extra cornstarch slurry · Extra chicken stock or water, only if needed to thin the sauce · Ready steamed rice, optional, to serve alongside