This classic Chinese dish, Chicken and Broccoli with Brown Sauce, is both healthy and incredibly delicious. Featuring tender chicken, crisp broccoli, and a savory brown sauce, this recipe is perfect for a quick dinner that brings the flavors of a Chinese restaurant right to your kitchen.
Ingredients:
- For the Chicken:
- 12 ounces (340g) boneless, skinless chicken breast or thighs, cut into strips
- 3 tablespoons (45ml) water
- 1 tablespoon (15g) oyster sauce
- 1 teaspoon (3g) cornstarch
- 1 1/2 teaspoons (7.5ml) vegetable oil
- For the Rest of the Dish:
- 2/3 cup (160ml) low-sodium chicken stock, warmed
- 1 1/2 teaspoons (6g) sugar (or brown sugar)
- 1 1/2 tablespoons (22ml) soy sauce
- 2 teaspoons (10ml) dark soy sauce
- 1 tablespoon (15g) oyster sauce
- 1 teaspoon (5ml) sesame oil
- 1/8 teaspoon (0.5g) white pepper
- 4 cups (300g) broccoli florets
- 3 tablespoons (45ml) vegetable oil, divided
- 2 garlic cloves, minced
- 1/4 teaspoon (1.5g) fresh ginger, grated (optional)
- 1 tablespoon (15ml) Shaoxing wine
- 2 tablespoons (10g) cornstarch mixed with 2 tablespoons (30ml) water to form a slurry
Instructions:
- Marinate the Chicken: In a bowl, combine the chicken with water, oyster sauce, and cornstarch. Add the vegetable oil, mixing well to coat the chicken.
- Prepare the Sauce: In a small bowl, whisk together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- Blanch the Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 1-2 minutes, until bright green and slightly tender. Drain the broccoli and place in a bowl of cold water to stop the cooking. Set aside.
- Sear the Chicken: Warm 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Working in batches, introduce the marinated chicken to the pan, cooking until it forms a beautiful golden-brown crust, which should take around 3 to 4 minutes. After achieving the desired color, transfer the chicken to a plate to keep it warm.
- Sauté Garlic and Ginger: Pour in the remaining tablespoon of vegetable oil into the wok. Then, add the minced garlic and ginger, stir-frying for about 30 seconds until they become aromatic and release their delightful fragrance.
- Add Broccoli and Chicken: Add the blanched broccoli and the seared chicken back into the pan. Pour in the Shaoxing wine and toss everything together thoroughly to combine the flavors.
- Add Sauce and Slurry: Drizzle the prepared sauce over the chicken and broccoli, mixing well to ensure everything is evenly coated. Add the cornstarch slurry and stir until the sauce thickens and coats everything evenly.
- Serve: Serve the Chicken and Broccoli with Brown Sauce hot, ideally with steamed rice. Enjoy!
Conclusion:
This Chicken and Broccoli with Brown Sauce recipe is a fantastic option for anyone craving a flavorful, homemade Chinese-inspired dish. It combines tender chicken and fresh broccoli with a savory, well-balanced sauce that’s rich, slightly sweet, and deliciously umami. Perfect for weeknight dinners or meal prep, this dish is easy to make and healthier than takeout. Serve it with steamed rice or noodles for a complete meal that will quickly become a family favorite. Enjoy bringing restaurant-quality flavors to your kitchen with this simple, satisfying recipe!
Chicken and Broccoli with Brown Sauce
Chicken and Broccoli with Brown Sauce is a simple,delicious Chinese-inspired dish that’s easy to make at home. With a flavorfulsauce and tender vegetables, it’s perfect for any day of the week!
Ingredients
For the Chicken:
- 12 ounces 340g boneless, skinless chicken breast or thighs, cut into strips
- 3 tablespoons 45ml water
- 1 tablespoon 15g oyster sauce
- 1 teaspoon 3g cornstarch
- 1 1/2 teaspoons 7.5ml vegetable oil
For the Rest of the Dish:
- 2/3 cup 160ml low-sodium chicken stock, warmed
- 1 1/2 teaspoons 6g sugar (or brown sugar)
- 1 1/2 tablespoons 22ml soy sauce
- 2 teaspoons 10ml dark soy sauce
- 1 tablespoon 15g oyster sauce
- 1 teaspoon 5ml sesame oil
- 1/8 teaspoon 0.5g white pepper
- 4 cups 300g broccoli florets
- 3 tablespoons 45ml vegetable oil, divided
- 2 garlic cloves minced
- 1/4 teaspoon 1.5g fresh ginger, grated (optional)
- 1 tablespoon 15ml Shaoxing wine
- 2 tablespoons 10g cornstarch mixed with 2 tablespoons (30ml) water to form a slurry
Instructions
- Marinate the Chicken: In a bowl, combine the chicken with water, oyster sauce, and cornstarch. Add the vegetable oil, mixing well to coat the chicken.
- Prepare the Sauce: In a small bowl, whisk together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- Blanch the Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 1-2 minutes, until bright green and slightly tender. Drain the broccoli and place in a bowl of cold water to stop the cooking. Set aside.
- Sear the Chicken: Warm 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Working in batches, introduce the marinated chicken to the pan, cooking until it forms a beautiful golden-brown crust, which should take around 3 to 4 minutes. After achieving the desired color, transfer the chicken to a plate to keep it warm.
- Sauté Garlic and Ginger: Pour in the remaining tablespoon of vegetable oil into the wok. Then, add the minced garlic and ginger, stir-frying for about 30 seconds until they become aromatic and release their delightful fragrance.
- Add Broccoli and Chicken: Add the blanched broccoli and the seared chicken back into the pan. Pour in the Shaoxing wine and toss everything together thoroughly to combine the flavors.
- Add Sauce and Slurry: Drizzle the prepared sauce over the chicken and broccoli, mixing well to ensure everything is evenly coated. Add the cornstarch slurry and stir until the sauce thickens and coats everything evenly.
- Serve: Serve the Chicken and Broccoli with Brown Sauce hot, ideally with steamed rice. Enjoy!