China · Meat Dishes · High protein
Chicken and Broccoli Stir-Fry
Thin strips of chicken and broccoli florets cooked fast in a hot pan, then coated in a glossy brown sauce built on soy, oyster sauce, ginger, and garlic. Ready in 25 minutes, high in protein.
25 min 320 kcal 4 serves Medium💪High protein🇨🇳China★★★★★4.6· 5 reviews
Ingredients
ServingsMetric
- 600 gchicken breast
- 500 gbroccoli florets
- 4 garlic cloves
- 1 tbspfresh ginger
- 2 tbspvegetable oil
- 3 tbspsoy sauce
- 2 tbspoyster sauce
- 120 mlchicken broth
- 1 tbspcornstarch
- 1 tspsesame oil
- 1 tspbrown sugar
- 1 tbspsesame seeds
Method
- Slice the chicken breast against the grain into strips about 5mm thick. Pat dry.
- Whisk together soy sauce, oyster sauce, chicken broth, cornstarch, sesame oil, and brown sugar until cornstarch dissolves. Set aside.
- Blanch broccoli in boiling salted water for 90 seconds, drain and run under cold water. Drain well.
- Heat oil in a wok over high heat until slightly smoking. Sear chicken in a single layer, 2 minutes without moving, flip, 1 more minute. Remove to plate.
- In the same pan on medium heat, fry minced garlic and ginger for 30 seconds until fragrant.
- Stir the sauce once more, pour into the pan. Stir constantly as it thickens, 1-2 minutes. Add broccoli and toss. Return chicken, stir 30 seconds. Top with sesame seeds and serve over rice.
FAQ
Three things: restaurant wok heat (use max heat, heavy pan), oyster sauce (don't skip it), and thin chicken slices (freeze 20 min, slice 5mm).
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Comments (1)
Pat the chicken completely dry with paper towels before cooking this chicken and broccoli stir-fry. Surface moisture creates steam instead of sear — it's the difference between golden skin and a pale, flabby exterior.