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Broccoli Chicken

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Ingredients Equipment Method

Ingredients
  

For Marinade
  • 1 tbsp Low sodium soy sauce
  • 1 tsp Sesame oil
  • 1 tsp Corn starch
  • 1 tsp Sugar
  • 1 tbsp Dry Sherry
  • 3 cloves Garlic smashed
  • 1 tsp Baking soda Helps tenderize meat (optional)
For Sauce
  • 3 tbsp Low sodium soy sauce
  • 3 tbsp Oyster Sauce
  • 3 tbsp Dry Sherry
  • 1 tbsp Corn Starch
  • ¼ cup Water
  • 1 lb Boneless skinless chicken thighs
Dish
  • 6 oz Broccoli florets Can use more/less depending on preference
  • Green Onions Garnish
  • Sriracha Side - adds nice spicy kick!
  • Sesame oil For sauteeing
  • Canola oil For sauteeing

Equipment

  • Wok

Method
 

Marinade
  1. Cut chicken thighs into small cubes. Roughly 1 inch cubes.
  2. Mix marinade ingredients together
  3. Add chicken to marinade, set aside in fridge. Allow at least ½hr to marinade
Dish
  1. Start mixing sauce ingredients together. Stir well and set aside
  2. Get wok, or whatever pan you're using, screaming hot
  3. Add blend of canola and sesame oil (about 1tsp of each) to pan
  4. Swirl wok/pan so that bottom is covered in oil
  5. Add chicken, ensure it sears loudly and quickly
  6. Depending on size of pan, may need to do in batches to ensure meat doesn't steam!
  7. Allow caramelization to occur on outside of all pieces of meat
  8. Once meat is well seared, add broccoli. No need to blanch or do anything, just stir well in hot pan
  9. Once broccoli is cooked through and looking vibrant, add sauce to pan
  10. Stir and cook another 5-10 minutes until sauce is reduced
  11. Serve over bed of sticky rice with side of bok choy, spinach or anything else you wish to add!
  12. Garnish with green onions
  13. Enjoy!