chinese chicken and broccoli
Chicken
Chinese Chicken and Broccoli
Our Chinese chicken and broccoli recipe rivals any from your local takeout joint. Stock your pantry with traditional ingredients like hoisin and oyster sauce, and you'll never have to order ahead again.
Ingredients:
- 1 boneless skinless chicken breast (about 6 ounces), thinly sliced
- 2 tablespoons shaoxing rice wine
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 3 tablespoons oyster sauce
- 2 tablespoons shaoxing rice wine
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 bunch broccoli, chopped into bite-sized pieces
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1/2 teaspoon minced fresh gingerroot
- hot cooked rice, for serving
Directions:
- In a small bowl, combine chicken breast, oyster sauce, Shaoxing wine and cornstarch; set aside.
- In another small bowl, whisk together oyster sauce, Shaoxing wine, soy sauce, hoisin sauce and sugar. Whisk cornstarch into sauce until combined; set aside.
- Pour water in a large skillet; bring to a boil over medium-high heat. Add broccoli; cover to steam 1 minute. Remove broccoli and set aside; drain water. To the same skillet, heat sesame oil to medium-high heat. Add chicken; brown 2 minutes. Flip; brown the other side another 2 minutes. Add broccoli, garlic and ginger; stir. Add sauce to the skillet; cook 2-3 minutes or until thickened. Serve with cooked rice, if desired.
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