Chicken and Broccoli
Want restaurant-quality Chicken and Broccoli at home? This is the secret recipe you've been searching for. It's got the tastiest sauce!
Servings: 4
Ingredients
- 1 pound boneless skinless chicken breasts cut into 2-bite chunks (see note)
- 3 tablespoons cornstarch divided use
- ¾ tsp kosher salt divided use
- 4 tablespoons vegetable oil divided use
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 4 cups broccoli florets 11 oz by weight, or 1 small head of broccoli
- ½ cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- ½ tsp black pepper
Instructions
- In a medium bowl, toss the chicken pieces with the cornstarch and ½ tsp of the salt.
- Heat 3 tablespoons of oil in a large skillet or wok over medium-high heat. Once the oil is shimmering hot, add the chicken in a single layer. Cook it on the first side until it is golden, about 5 minutes, then flip and push the chicken to one side.
- Add the garlic and ginger to the empty side of the pan and let it cook for about 30 seconds, until fragrant.
- Stir the remaining 1 tbsp cornstarch into the chicken broth.
- To the pan with the chicken, add the broccoli, remaining salt, chicken broth, soy sauce, oyster sauce, honey, sesame oil and black pepper. Give it a good stir and cover.
- Cook until the broccoli turns bright green, about 3 minutes, then uncover and continue cooking until it is crisp-tender and chicken is cooked through to 165ºF, about 2 minutes more.
Video
Notes
Leave the chicken chunks large (like 2-bite pieces; or 1 ½ oz per cube). That way, the chicken won’t dry out by the time the broccoli is finished cooking.
Nutrition
Calories: 396kcal | Carbohydrates: 15g | Protein: 25g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 1026mg | Potassium: 732mg | Fiber: 3g | Sugar: 3g | Vitamin A: 577IU | Vitamin C: 83mg | Calcium: 61mg | Iron: 3mg