Chicken and Broccoli Stir Fry

Serves 1
facebook.com

Directions

  1. 1Cut the chicken breast into 0.25-inch thick slices.
  2. 2Cut the chicken breast into 0.25-inch thick slices.
  3. 3Cut the chicken breast into 0.25-inch thick slices.
  4. 4Transfer the sliced chicken to a bowl.
  5. 5Transfer the sliced chicken to a bowl.
  6. 6Transfer the sliced chicken to a bowl.
  7. 7Marinate the chicken with 1 tablespoon of soy sauce, 1 tablespoon of Chinese cooking wine, 2 tablespoons of cornstarch, and 0.5 egg white.
  8. 8Marinate the chicken with 1 tablespoon of soy sauce, 1 tablespoon of Chinese cooking wine, 2 tablespoons of cornstarch, and 0.5 egg white.
  9. 9Marinate the chicken with 1 tablespoon of soy sauce, 1 tablespoon of Chinese cooking wine, 2 tablespoons of cornstarch, and 0.5 egg white.
  10. 10Mix the ingredients together until the chicken is well coated.
  11. 11Mix the ingredients together until the chicken is well coated.
  12. 12Mix the ingredients together until the chicken is well coated.
  13. 13Combine 2 teaspoons of cornstarch, 0.5 teaspoon of white pepper, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of brown sugar, 1 teaspoon of grated ginger, 1 teaspoon of grated garlic, 0.5 cup of chicken stock, and 1 teaspoon of dark soy sauce in a bowl to make the stir-fry sauce.
  14. 14Combine 2 teaspoons of cornstarch, 0.5 teaspoon of white pepper, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of brown sugar, 1 teaspoon of grated ginger, 1 teaspoon of grated garlic, 0.5 cup of chicken stock, and 1 teaspoon of dark soy sauce in a bowl to make the stir-fry sauce.
  15. 15Combine 2 teaspoons of cornstarch, 0.5 teaspoon of white pepper, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of brown sugar, 1 teaspoon of grated ginger, 1 teaspoon of grated garlic, 0.5 cup of chicken stock, and 1 teaspoon of dark soy sauce in a bowl to make the stir-fry sauce.
  16. 16Mix the stir-fry sauce ingredients well.
  17. 17Mix the stir-fry sauce ingredients well.
  18. 18Mix the stir-fry sauce ingredients well.
  19. 19Heat the wok until smoking hot.
  20. 20Heat the wok until smoking hot.
  21. 21Heat the wok until smoking hot.
  22. 22Add 3 tablespoons of oil to the wok.
  23. 23Add 3 tablespoons of oil to the wok.
  24. 24Add 3 tablespoons of oil to the wok.
  25. 25Sear the chicken over high heat for a minute per side, or until golden brown on both sides. You may need to fry the chicken in two batches.
  26. 26Sear the chicken over high heat for a minute per side, or until golden brown on both sides. You may need to fry the chicken in two batches.
  27. 27Sear the chicken over high heat for a minute per side, or until golden brown on both sides. You may need to fry the chicken in two batches.
  28. 28Set the cooked chicken aside.
  29. 29Set the cooked chicken aside.
  30. 30Set the cooked chicken aside.
  31. 31Stir-fry the broccoli florets over medium heat for a few minutes until nicely roasted.
  32. 32Stir-fry the broccoli florets over medium heat for a few minutes until nicely roasted.
  33. 33Stir-fry the broccoli florets over medium heat for a few minutes until nicely roasted.
  34. 34Add a splash of water and cover the wok with a lid to steam the broccoli until cooked through.
  35. 35Add a splash of water and cover the wok with a lid to steam the broccoli until cooked through.
  36. 36Add a splash of water and cover the wok with a lid to steam the broccoli until cooked through.
  37. 37Return the chicken to the wok with the cooked broccoli.
  38. 38Return the chicken to the wok with the cooked broccoli.
  39. 39Return the chicken to the wok with the cooked broccoli.
  40. 40Pour in the prepared stir-fry sauce.
  41. 41Pour in the prepared stir-fry sauce.
  42. 42Pour in the prepared stir-fry sauce.
  43. 43Keep stirring until the sauce thickens and coats the chicken and broccoli.
  44. 44Keep stirring until the sauce thickens and coats the chicken and broccoli.
  45. 45Keep stirring until the sauce thickens and coats the chicken and broccoli.

Ingredients

  • 283 g Chicken Breast
  • 283 g Chicken Breast
  • 283 g Chicken Breast
  • 1 tbsp Soy Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Chinese Cooking Wine
  • 1 tbsp Chinese Cooking Wine
  • 1 tbsp Chinese Cooking Wine
  • 2 tbsp Cornstarch
  • 2 tbsp Cornstarch
  • 2 tbsp Cornstarch
  • 0.5 Egg White
  • 0.5 Egg White
  • 0.5 Egg White
  • 2 tsp Cornstarch
  • 2 tsp Cornstarch
  • 2 tsp Cornstarch
  • 0.5 tsp White Pepper
  • 0.5 tsp White Pepper
  • 0.5 tsp White Pepper
  • 2 tbsp Soy Sauce
  • 2 tbsp Soy Sauce
  • 2 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tbsp Oyster Sauce
  • 1 tbsp Oyster Sauce
  • 1 tbsp Brown Sugar
  • 1 tbsp Brown Sugar
  • 1 tbsp Brown Sugar
  • 1 tsp Grated Ginger
  • 1 tsp Grated Ginger
  • 1 tsp Grated Ginger
  • 1 tsp Grated Garlic
  • 1 tsp Grated Garlic
  • 1 tsp Grated Garlic
  • 0.5 cup Chicken Stock
  • 0.5 cup Chicken Stock
  • 0.5 cup Chicken Stock
  • 1 tsp Dark Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 3 tbsp Oil
  • 3 tbsp Oil
  • 3 tbsp Oil
  • 227 g Broccoli Florets
  • 227 g Broccoli Florets
  • 227 g Broccoli Florets

Equipment

WokBowlTongsLidSpatula

Tips

  • Velveting the meat by marinating it with egg white and cornstarch locks in the juices, making the meat extra juicy and tender.
  • The stir-fry sauce makes a nice gravy that pairs perfectly with white rice.
  • To get better flavors from the broccoli, roast it nicely by stir-frying until dry before adding water.
Chicken and Broccoli Stir Fry | Clip Recipe