Extra-Saucy Chicken and Broccoli Stir-Fry
Tender chicken and broccoli coated in a glossy, savory stir-fry sauce. Serve it over rice to catch every bit of extra sauce.
By Cookin' Kitchen
- Total: 16 minutes
- Servings: 5 servings
Recipe
Extra-Saucy Chicken and Broccoli Stir-Fry
Tender chicken and broccoli coated in a glossy, savory stir-fry sauce. Serve it over rice to catch every bit of extra sauce.
Cookin' · https://cookin.club/recipes/extra-saucy-chicken-and-broccoli-stir-fry
- Prep
- 10 minutes
- Cook
- 6 minutes
- Total
- 16 minutes
- Servings
- 5
Ingredients
For 5 servings
Chicken
Sauce
Stir-fry
To serve
Equipment
- Large skillet
- Microwave
Instructions
Step 1: For chicken breast, optionally toss the thinly sliced chicken with the baking soda, leave it to tenderize for 20 minutes, then rinse. This is not needed for chicken thigh.
Step 2: Steam or boil the broccoli until it is cooked to your taste; it will not cook further in the stir-fry. To microwave-steam it, cook on high for 3 minutes. Drain well so excess water does not dilute the sauce.
Step 3: Mix the cornflour and soy sauce until smooth and lump-free, then mix in the remaining sauce ingredients.
Step 4: Heat the oil in a large skillet over high heat. Add the garlic and onion and stir for 10 seconds, until the garlic starts to turn golden.
Step 5: Add the chicken and cook for 2 minutes, or until just cooked through.
Step 6: Add the broccoli, sauce, and water. Stir well and cook for 1 to 2 minutes, until the sauce thickens, turns glossy, and coats the ingredients.
Step 7: Serve over rice.
Notes
Make-ahead and substitutions
For the chicken, use boneless thighs instead of breast; thighs do not need tenderizing. Light soy sauce or all-purpose soy sauce can be used, but avoid dark soy sauce.
Dry sherry can replace Chinese cooking wine. For a nonalcoholic option, use low-sodium chicken broth in place of both the cooking wine and water, and reduce the oyster sauce by 1 tablespoon.
Leftovers keep in the refrigerator for 3 to 4 days. Freezing is not recommended because the cornstarch-thickened sauce may become watery.
Nutrition per serving
- Calories
- 239 kcal
- Fat
- 10 g
- Saturated fat
- 1 g
- Carbohydrates
- 11 g
- Sugar
- 2 g
- Fiber
- 2 g
- Protein
- 25 g
- Sodium
- 1,045 mg
- Cholesterol
- 64 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This chicken and broccoli stir-fry has plenty of savory sauce to coat the vegetables and spoon over rice. Steam or boil the broccoli before you start the stir-fry, and have the ingredients ready by the stove.
Serve over white rice or another rice of your choice. Cauliflower rice is also suggested as a lower-carb alternative.
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