Easy Chinese Chicken Broccoli (Print Version)
# Ingredients:
→ Marinade
01 -
1 lb boneless skinless chicken thigh, cut into 1/2-inch pieces
02 -
2 tsp honey
03 -
2 tsp sesame oil
04 -
2 tbsp soy sauce
05 -
1 tsp cornstarch
→ Stir-Fry
06 -
4 cloves of garlic, roughly chopped
07 -
1/4 cup chicken broth (or water)
08 -
2 tbsp cooking oil, divided
09 -
1 crown of broccoli, cut into florets
10 -
1 tbsp oyster sauce
11 -
1 tsp sesame oil
12 -
Salt, to taste
# Instructions:
01 -
In a mixing bowl, combine the diced chicken thighs with honey, sesame oil, soy sauce, and cornstarch. Stir until the chicken is well-coated. Allow the chicken to marinate for at least 30 minutes to absorb the flavors, or ideally, refrigerate it overnight for maximum flavor.
02 -
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and roughly chopped garlic. Stir-fry for about 5 minutes until the chicken is mostly browned. Once cooked, remove the chicken from the skillet and set it aside.
03 -
In the same skillet, add another tablespoon of cooking oil along with the chicken broth. Add the broccoli florets and cover the skillet. Cook on medium heat for 1 minute. After a minute, uncover and stir-fry the broccoli for an additional 2 minutes, until it becomes vibrant and tender but still crisp.
04 -
Return the cooked chicken to the skillet with the broccoli. Stir in oyster sauce and an additional teaspoon of sesame oil. Mix everything thoroughly to ensure an even coating of the sauce over the chicken and broccoli.
05 -
Remove the skillet from heat. Serve the chicken and broccoli stir-fry hot, preferably over a steaming bowl of white rice for a complete meal.
# Notes:
01 -
For best flavor, marinate chicken overnight
02 -
Use high smoke point cooking oil for proper stir-frying
03 -
Can substitute chicken thighs with breast or tofu
04 -
Pairs well with rice, quinoa, or noodles