Chinese Chicken and Broccoli

Ingredients

• 454 gboneless, skinless chicken thighs or breasts, sliced into 6 mm strips
• 15 mlsoy sauce
• 15 mlShaoxing wine or dry sherry
• 5 mlsesame oil
• 1 largeegg white
• 16 gcornflour
• 120 mllow-sodium chicken stock
• 45 mloyster sauce
• 15 mllight soy sauce
• 15 mldark soy sauce
• 5 mlsugar
• 2.5 mlwhite pepper
• 3 clovesgarlic, minced
• 15 mlfresh ginger, minced
• 16 g cornflour mixed with 45 ml watercornflour slurry
• 2 headsbroccoli, cut into small florets; peel and slice the stems if desired
• 45 mlvegetable or peanut oil, for cooking
• to tastetoasted sesame seeds, for garnish
• to tastegreen onions, sliced, for garnish

Instructions

1. 1

   Velvet the chicken

   In a medium bowl, mix the sliced chicken with the soy sauce, Shaoxing wine and sesame oil. Stir in the egg white until coated, then add the cornflour and mix until each piece has a thin, milky coating. Leave to stand for 15 minutes while you prepare the other ingredients.

2. 2

   Blanch the broccoli

   Bring a large pan of salted water to a rolling boil. Add the broccoli and cook for 60–90 seconds. Drain at once and plunge it into a bowl of iced water to stop the cooking. Drain again and set aside.

3. 3

   Cook the chicken

   Heat a large wok or heavy-based frying pan over a high heat until smoking. Add 30 ml of the oil and swirl to coat the pan. Add the chicken in a single layer, working in batches if needed. Leave it undisturbed for 1 minute, then stir-fry for 1–2 minutes until just cooked through and lightly golden. Remove and set aside.

4. 4

   Make the sauce

   Lower the heat to medium-high and add the remaining 15 ml oil. Stir-fry the garlic and ginger for about 30 seconds, until fragrant. Add the chicken stock, oyster sauce, light and dark soy sauces, sugar and white pepper, then bring to a simmer.

5. 5

   Thicken the sauce

   Stir the cornflour slurry to recombine it. Slowly drizzle it into the simmering sauce while stirring continuously; it should thicken quickly to a glossy, gravy-like consistency.

6. 6

   Combine and coat

   Return the cooked chicken and blanched broccoli to the wok. Toss for about 1 minute, until everything is evenly coated in sauce.

7. 7

   Garnish and serve

   Drizzle a final teaspoon of sesame oil over the dish and toss once more. Transfer straight to a serving platter and garnish with toasted sesame seeds and sliced green onions. Serve piping hot over steamed jasmine rice.

What is Chinese chicken and broccoli?

This Chinese-American restaurant favourite brings together chicken, broccoli and a savoury sauce, often served with rice. Its flavours draw on Chinese cooking ingredients, while the familiar combination and saucy finish are popular in Chinese-American takeaways.

This version uses velveting to keep the chicken tender and briefly blanches the broccoli before stir-frying. The result is a contrast of silky chicken, crisp-tender greens and glossy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the chicken, cooking oil, sesame oil and sauce ingredients contribute much of the fat. Carbohydrates come mainly from the cornflour, sugar and broccoli, with steamed rice adding more if served alongside. Pair it with a moderate serving of rice and plenty of broccoli for a balanced plate.

Why velvet the chicken?

Egg white and cornflour coat the thin chicken strips, helping protect their surface during the brief, high-heat cook. Shaoxing wine, soy sauce and sesame oil season the coating as the chicken rests.

Thin, even slices matter: they cook quickly and more evenly than thick pieces. The 15-minute rest also gives you time to prepare the broccoli and sauce ingredients.

Blanch broccoli for colour and bite

Broccoli: boiling it for just 60–90 seconds takes the raw edge off while leaving the florets firm. The ice-water plunge stops the cooking so they are less likely to turn soft in the wok.

Stems: peel and slice them if you want to use more of the broccoli. Cut them into manageable pieces so they cook at a similar rate to the florets.

Build a glossy sauce

Sauce base: stock, oyster sauce, light soy and dark soy bring savoury depth and colour, with sugar and white pepper rounding out the flavour. Stir the cornflour slurry again just before using, as the starch settles in the water.

Thickening: pour the slurry in gradually while stirring. Stop once the sauce looks glossy and coats the back of a spoon; adding it all at once can make the sauce thicker than intended.

Cook quickly over high heat

Chicken: give the wok time to heat until smoking, then arrange the chicken in one layer. Cook in batches if needed, since a crowded pan releases moisture and makes browning harder.

A little pink should not remain in the centre of the chicken; check the thickest pieces before removing them from the pan. Once cooked, return them only briefly at the end so they stay tender.

Serve it while hot

Rice: steamed jasmine rice is a natural partner and catches the sauce. Cook it while the chicken marinates so it is ready when the stir-fry is finished.

Finish: sesame seeds and sliced green onions add a little crunch and freshness. Serve as soon as everything is tossed together, before the broccoli loses its bite.

Recipe notes & tips

• Slice the chicken into evenly sized strips so they cook at the same pace.
• Have the sauce ingredients measured and ready before heating the wok.
• Use a large wok or pan and cook the chicken in batches if it will not fit in one layer.
• Stir the cornflour slurry immediately before pouring it into the sauce.
• Drain the blanched broccoli well so excess water does not thin the sauce.
• Serve promptly after tossing the chicken and broccoli with the sauce.

Variations

• Use chicken breast: slice it evenly and watch closely so it does not overcook.
• Add mushrooms: stir-fry sliced mushrooms before making the sauce.
• Bring the heat: add chilli flakes or sliced fresh chilli to the garlic and ginger.
• Make it gluten-free: choose suitable gluten-free soy and oyster-style sauces.
• Add more vegetables: include sliced carrots or mangetout and cook them until just tender.

Common mistakes to avoid

• Crowding the wok: the chicken can steam rather than sear, so cook it in batches.
• Overcooking the broccoli: keep the blanch to 60–90 seconds and cool it straight away in iced water.
• Skipping the slurry stir: settled cornflour can leave the sauce thin, so recombine it just before adding.
• Pouring in the slurry too quickly: add it gradually while stirring to avoid lumps or an overly thick sauce.
• Leaving chicken in the wok too long: remove it once just cooked and return it only for the final toss.
• Letting the aromatics brown: stir-fry the garlic and ginger for about 30 seconds, just until fragrant.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat in a pan over medium heat with a small splash of water or stock, stirring until piping hot; the broccoli will soften further on reheating.

Frequently asked questions