Better-Than-Takeout Chinese Chicken and Broccoli
Tender chicken coated in a velvety sauce paired with vibrant green broccoli, served over rice. This quick and easy homemade Chinese dish offers delightful flavors and textures that rival takeout.
Ingredients
- 1 pound boneless, skinless chicken breasts thinly sliced
- 4 cups broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce or a vegetarian alternative
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 tablespoon Ginger freshly grated
- salt and pepper to taste
Instructions
- Prepare the chicken by slicing the chicken breasts into thin strips, pat them dry with a paper towel, and season lightly with salt and pepper.
- In a small bowl, combine soy sauce, oyster sauce, and cornstarch, mix well until smooth and set aside.
- In a large skillet or wok over medium heat, add the vegetable oil, and once hot, add broccoli florets and sauté for about 3-5 minutes, or until bright green and just tender, then remove from the skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger, sauté for about 30 seconds, then add the sliced chicken and cook until the chicken is no longer pink, approximately 4-6 minutes.
- Return the broccoli to the skillet and pour the sauce over the chicken and broccoli, stir well to coat everything in the savory sauce, and cook for an additional 2 minutes or until the sauce has thickened slightly.
- Serve your Better-Than-Takeout Chinese Chicken and Broccoli over a bed of rice or noodles.