Chicken and Broccoli Stir Fry
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A classic Chinese American dish featuring tender chicken and broccoli in a savory brown sauce.
00:05:00 total
Serves 2
medium
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Ingredients
- chicken breast - 1 pound (thinly sliced)
- egg white - 1 (for velveting)
- cornstarch - 2 tablespoons (for velveting and sauce thickening)
- baking soda - 1/2 teaspoon (for velveting)
- salt - 1 teaspoon (for seasoning)
- light soy sauce - 3 tablespoons (for the sauce)
- oyster sauce - 1 tablespoon (for the sauce)
- hoisin sauce - 1 tablespoon (for the sauce)
- ketchup - 1 tablespoon (for the sauce)
- sugar - 1 teaspoon (to balance flavors)
- MSG - 1/2 teaspoon (optional for flavor enhancement)
- toasted sesame oil - 1 teaspoon (for flavor)
- garlic - 1 clove (grated)
- broccoli - 2 cups (cut into florets)
- neutral oil - 2 tablespoons (for stir frying)
Instructions
- Velvet the Chicken: Combine chicken, egg white, cornstarch, baking soda, and salt in a bowl. Massage well and let sit for 30 minutes.
- Prepare the Sauce: Mix light soy sauce, oyster sauce, hoisin sauce, ketchup, sugar, MSG, cornstarch, toasted sesame oil, and grated garlic in a bowl.
- Blanch the Broccoli: Blanch broccoli in boiling water for a few minutes until tender but still crisp. Drain and set aside.
- Velvet the Chicken: Blanch the marinated chicken in boiling water for 30-45 seconds until just cooked. Drain and set aside.
- Stir Fry: Heat a wok over high heat and add neutral oil. Add chicken and broccoli, stir fry for about 1 minute.
- Add Sauce: Pour the prepared sauce around the edges of the wok, allowing it to reduce and coat the chicken and broccoli.
- Serve: Plate the stir fry and serve immediately with white rice.
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