Chicken and Broccoli (Chinese Takeout Style) Recipe

Ingredients

• 1 lb boneless skinless chicken breast (or thigh)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 3 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1/2 tablespoon dark soy sauce (or soy sauce)
• 1/4 cup chicken stock
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 head broccoli, chopped into bite-sized florets
• 2 tablespoons peanut oil (or vegetable oil)
• 4 cloves garlic, minced
• 1 teaspoon ginger, minced

Instructions

1. 1

   Marinate the Chicken: In a medium bowl, combine the chicken pieces with Shaoxing wine, salt, and cornstarch. Mix well to coat the chicken thoroughly and set aside for at least 15 minutes to tenderize and infuse flavor.

2. 2

   Prepare the Sauce: In a separate bowl, whisk together oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sugar, cornstarch, and salt until smooth and fully combined. Set the sauce mixture aside.

3. 3

   Cook the Broccoli: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry until they turn bright green and become tender-crisp, about 3-4 minutes. Remove broccoli from the pan and set aside.

4. 4

   Stir-fry Garlic and Ginger: In the same pan, add the remaining 1 tablespoon of peanut oil. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant but not browned.

5. 5

   Cook the Chicken: Increase heat to high and add the marinated chicken to the pan. Stir-fry the chicken pieces until cooked through and lightly browned, about 5-6 minutes.

6. 6

   Combine Everything: Return the cooked broccoli to the pan with the chicken. Stir the prepared sauce again, then pour it over the chicken and broccoli mixture. Stir constantly and cook until the sauce thickens and coats the ingredients nicely, about 2 minutes.

7. 7

   Serve: Remove from heat and serve immediately with steamed rice or noodles for a complete meal.