Chicken and Broccoli (Garlic Brown Sauce Stir-Fry)
Chicken and broccoli — the healthy takeout staple: velvety chicken and bright-green broccoli in a light garlicky brown sauce. High-protein, one-pan, 25 minutes, better than delivery.
Prep Time15m
Cook Time10m
Yield4 servings
CuisineCantonese
Ingredients
- Chicken breast or thigh 400g, sliced
- Broccoli 1 large head, florets
- Garlic 3 cloves, minced
- Ginger 1 tsp, minced
- Marinade: light soy sauce 1 tbsp
- Shaoxing wine 1 tsp
- Cornstarch 1 tsp
- Sauce: chicken stock ½ cup
- Oyster sauce 2 tbsp
- Light soy sauce 1 tbsp
- Sugar ½ tsp
- Cornstarch 1 tsp
- Sesame oil ½ tsp
- Neutral oil 2 tbsp
Steps
- Marinate chicken with soy, wine, cornstarch 10 min.
- Blanch broccoli 1–2 min in boiling salted water until bright green and crisp-tender; drain.
- Heat oil in a wok; stir-fry chicken until just cooked; add garlic and ginger 20 sec.
- Add broccoli and the sauce (stock, oyster, soy, sugar, cornstarch); toss 1–2 min until glossy and coated.
- Finish with sesame oil; serve over rice or on its own for a low-carb meal.
Tips
Blanch broccoli first so it stays vivid green and crisp — boiling it in the sauce turns it olive and mushy. Velvet the chicken for silkiness. Keep the sauce light, not gloopy.
