Chicken and Broccoli with Brown Sauce
Ingredients
- 12 ozboneless skinless chicken breast
- 3 tbspwater
- 1 tbspoyster sauce
- 1 tspcornstarch
- 1 ½ tspvegetable oil
- ⅝ clow sodium chicken stock
160 ml, warmed
- 1 ½ tspsugar
- 1 ½ tbspsoy sauce
- 2 tspdark soy sauce
- 1 tbspoyster sauce
- 1 tspsesame oil
- ⅛ tspwhite pepper
- 4 cbroccoli florets
- 3 tbspvegetable oil
divided
- 2 clovegarlic
minced
- ¼ tspfresh ginger
- 1 tbspShaoxing wine
- 2 tbspcornstarch
mixed with 2 tablespoons water to form a cornstarch slurry
Directions
- 1
Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.
- 2
Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside.
- 3
Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Drain and set aside.
- 4
Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this shoul d only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end.
- 5
Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer.
- 6
Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like.
- 7
Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce.
- 8
At this point, you can make adjustments. If you like your brown sauce darker, add a dash more of dark soy sauce. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Serve with steamed rice.
Chicken and Broccoli with Brown Sauce
Ratings & Reviews
Based on 311 ratings
Rating Breakdown
About this Recipe
Skip the takeout menu tonight and bring the authentic flavors of your favorite Chinese restaurant right to your kitchen with this incredible Chicken and Broccoli with Brown Sauce. This recipe delivers that satisfying, restaurant-quality taste you crave, all from the comfort of your home.
What sets this recipe apart is its dedication to crafting that quintessential, velvety brown sauce you know and love from classic Chinese takeout. It’s not just a quick weeknight meal; it’s the genuine version, designed to deliver an incredibly flavorful and satisfying experience every time you make it.
You’ll be delighted by tender pieces of chicken and vibrant, crisp-tender broccoli florets, all coated in a rich, savory brown sauce that hits all the right notes. This beloved combination is perfectly balanced, making for a hearty and flavorful dish without being overly heavy, with each serving coming in at a modest 287 calories. It's a straightforward recipe that promises big flavor for your dinner table, perfect for a family meal.
Customization & Variations
Feel free to swap out boneless, skinless chicken breasts for chicken thighs if you prefer a slightly richer flavor and more tender texture. For the sauce, you can use either granulated sugar or brown sugar to adjust the depth of sweetness. While optional, a touch of grated fresh ginger can add a bright, zesty note that elevates the overall aroma of the dish.
This classic Chicken and Broccoli with Brown Sauce makes a fantastic weeknight dinner or a crowd-pleasing addition to any casual meal. Serve it simply with steamed rice to soak up every last drop of that delicious brown sauce.