Chinese Chicken and Broccoli
This Chinese chicken and broccoli stir fry tastes just like, if not better, than Chinese takeout! It's super easy to make and now you can make it at home in less than 30 minutes! This easy chicken stir fry recipe is great with some white rice or egg fried rice. If you prefer beef, you can try our beef and broccoli instead!
Ingredients
- 20 ounces skinless boneless chicken breast (cut into ¼ inch slices (about 2 chicken breast))
- 3 tablespoons water
- 1 tablespoon Shaoxing rice wine
- ½ teaspoon Kosher salt ((if using fine salt, use a little less))
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- ⅔ cup soy sauce (light sodium)
- ⅔ cup water
- 4 tablespoons granulated sugar
- 2½ tablespoons cornstarch
- 1½ teaspoons toasted sesame oil
- 1 pound broccoli (cut into florets (about 1 crown))
- 1½ tablespoons garlic (minced (about 4 cloves))
- 1½ tablespoons ginger (minced (about an 1½ inch knob))
Directions
- 1
In a mixing bowl, first combine the sliced chicken breast, water, shaoxing rice wine, salt and baking soda. Mix well until the chicken has absorbed most of the liquids.
- 2
In a bowl or large measuring cup, combine all of the ingredients for the sauce (soy sauce, water, sugar, cornstarch, and sesame oil). Whisk well until no more clumps of cornstarch is visible. Set aside until needed.*If you prefer a thicker sauce, use 1 to 2 teaspoons extra cornstarch.*
- 3
Bring a pot of water to a boil and add the broccoli florets. Cook the broccoli for about 30 seconds to 3 minutes, depending on your preferred tenderness. The cook time will also depend on how big the broccoli florets are. Once cooked, drain the broccoli and set aside.*We usually boil our broccoli for about 1 minute because we like it more on the crisp side.*