Chicken and Broccoli in Brown Sauce

20 mins
Serves 1
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Directions

  1. 1Have all ingredients prepped: broccoli, chicken, and sauce.
  2. 2Have all ingredients prepped: broccoli, chicken, and sauce.
  3. 3Have all ingredients prepped: broccoli, chicken, and sauce.
  4. 4Measure out 12 ounces of chicken.
  5. 5Measure out 12 ounces of chicken.
  6. 6Measure out 12 ounces of chicken.
  7. 7Cut the chicken against the grain into approximately 1/8-inch pieces at an angle to ensure tenderness.
  8. 8Cut the chicken against the grain into approximately 1/8-inch pieces at an angle to ensure tenderness.
  9. 9Cut the chicken against the grain into approximately 1/8-inch pieces at an angle to ensure tenderness.
  10. 10To velvet the chicken, add 2 tablespoons of water to the 12 ounces of chicken.
  11. 11To velvet the chicken, add 2 tablespoons of water to the 12 ounces of chicken.
  12. 12To velvet the chicken, add 2 tablespoons of water to the 12 ounces of chicken.
  13. 13Add 1 tablespoon of oyster sauce (or soy sauce as an alternative) to the chicken.
  14. 14Add 1 tablespoon of oyster sauce (or soy sauce as an alternative) to the chicken.
  15. 15Add 1 tablespoon of oyster sauce (or soy sauce as an alternative) to the chicken.
  16. 16Add 1 teaspoon of cornstarch to the chicken.
  17. 17Add 1 teaspoon of cornstarch to the chicken.
  18. 18Add 1 teaspoon of cornstarch to the chicken.
  19. 19Add 1.5 teaspoons of oil to the chicken.
  20. 20Add 1.5 teaspoons of oil to the chicken.
  21. 21Add 1.5 teaspoons of oil to the chicken.
  22. 22Massage the chicken until all the water is absorbed.
  23. 23Massage the chicken until all the water is absorbed.
  24. 24Massage the chicken until all the water is absorbed.
  25. 25Let the chicken marinate for at least 20 minutes; it can also be refrigerated overnight.
  26. 26Let the chicken marinate for at least 20 minutes; it can also be refrigerated overnight.
  27. 27Let the chicken marinate for at least 20 minutes; it can also be refrigerated overnight.
  28. 28Cut the broccoli into bite-sized florets. Stems can be used or discarded based on preference.
  29. 29Cut the broccoli into bite-sized florets. Stems can be used or discarded based on preference.
  30. 30Cut the broccoli into bite-sized florets. Stems can be used or discarded based on preference.
  31. 31Smash and roughly chop two cloves of garlic.
  32. 32Smash and roughly chop two cloves of garlic.
  33. 33Smash and roughly chop two cloves of garlic.
  34. 34Grate about a quarter teaspoon of ginger using a microplane, or smash it.
  35. 35Grate about a quarter teaspoon of ginger using a microplane, or smash it.
  36. 36Grate about a quarter teaspoon of ginger using a microplane, or smash it.
  37. 37Prepare the chicken stock by mixing about 2/3 of a cup of hot water with approximately 0.75 teaspoon of chicken bouillon.
  38. 38Prepare the chicken stock by mixing about 2/3 of a cup of hot water with approximately 0.75 teaspoon of chicken bouillon.
  39. 39Prepare the chicken stock by mixing about 2/3 of a cup of hot water with approximately 0.75 teaspoon of chicken bouillon.

Ingredients

  • 12 ounces chicken breast
  • 12 ounces chicken breast
  • 12 ounces chicken breast
  • 2 tablespoons water
  • 2 tablespoons water
  • 2 tablespoons water
  • 1 tablespoon oyster sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1.5 teaspoons oil
  • 1.5 teaspoons oil
  • 1.5 teaspoons oil
  • broccoli
  • broccoli
  • broccoli
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 0.25 teaspoon ginger
  • 0.25 teaspoon ginger
  • 0.25 teaspoon ginger
  • 0.66 cup chicken stock
  • 0.66 cup chicken stock
  • 0.66 cup chicken stock
  • light soy sauce
  • light soy sauce
  • light soy sauce
  • dark soy sauce
  • dark soy sauce
  • dark soy sauce
  • sesame oil
  • sesame oil
  • sesame oil
  • Shaoxing wine
  • Shaoxing wine
  • Shaoxing wine
  • white pepper
  • white pepper
  • white pepper
  • chicken bouillon
  • chicken bouillon
  • chicken bouillon
  • hot water
  • hot water
  • hot water

Equipment

meat boardwokmicroplane

Tips

  • Velveting the chicken is crucial for restaurant-quality moistness.
  • Prep all ingredients (mise en place) before cooking for speed.
  • Broccoli stems are nutritious and can be used in stir-fries or soups.