Stir-Fry Chicken with Broccoli

Ingredients

• 300 g Chicken breast (thinly sliced)
• 0.25 tsp Salt
• 1.5 tsp Sesame oil (1 tsp for marinating, ½ tsp for finishing)
• 0.5 tsp Shaoxing cooking wine
• 0.25 tsp Ground white pepper
• 2 tsp Cornstarch (1 tsp for marinating, 1 tsp for slurry)
• 2 tbsp Vegetable oil (for stir‑frying)
• 1 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• 30 ml Water
• 0.5 Carrot (thinly sliced)
• 4 thin slices Fresh ginger (finely minced after slicing)
• 1 Garlic clove (crushed and minced)
• 1 head Broccoli (cut into florets, include stem, blanched 30 seconds)

Instructions

1. Slice the chicken

   Trim any fat from the chicken breast and cut it into thin, bite‑size strips.

   Time: PT3M

2. Marinate the chicken

   In a bowl combine ¼ tsp salt, 1 tsp sesame oil, ½ tsp Shaoxing wine, a pinch of ground white pepper, 1 tsp cornstarch and 1 tbsp vegetable oil. Add the sliced chicken, toss to coat, and let rest for 15 minutes.

   Time: PT17M

3. Prepare the sauce

   In a separate bowl mix 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp sugar, a pinch of salt and 30 ml water. Stir until sugar dissolves.

   Time: PT3M

4. Make the cornstarch slurry

   Dissolve 1 tsp cornstarch in 1 tbsp water in a small bowl; set aside.

   Time: PT1M

5. Prep the vegetables

   Thinly slice half a carrot, mince 4 thin slices of ginger, crush and mince the garlic clove, and cut the broccoli into bite‑size florets and thin stems.

   Time: PT5M

6. Blanch the broccoli

   Bring a pot of water to a rolling boil, add the broccoli, and blanch for 30 seconds. Drain in a colander and set aside.

   Time: PT1M

   Temperature: boiling

7. Stir‑fry the chicken

   Heat the wok over high heat, add 1 tbsp vegetable oil. When shimmering, add the marinated chicken and stir‑fry 1 minute per side, then stir for another 10 seconds. Remove chicken to a plate.

   Time: PT3M

   Temperature: high heat

8. Aromatics and combine

   Add the remaining 1 tbsp oil to the wok, then add the minced ginger and garlic. Stir‑fry until fragrant and lightly browned (about 1 minute). Return the chicken to the wok, add the sliced carrot and stir for 10 seconds, then add the blanched broccoli and stir another 10 seconds.

   Time: PT4M

   Temperature: high heat

9. Add sauce and thicken

   Pour the prepared sauce over the ingredients, stir continuously for 30 seconds. Then drizzle the cornstarch slurry into the wok, stirring for another 30 seconds until the sauce coats everything and becomes glossy.

   Time: PT2M

   Temperature: high heat

10. Finish and serve

    Stir in the remaining ½ tsp sesame oil, give a quick toss, turn off the heat, and serve immediately over steamed rice.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g