🥦

Chinese Chicken & Broccoli

Classic Chinese chicken & broccoli (takeout-style) with tender velveted chicken thighs and a glossy oyster-sauce brown gravy that clings to every bite.

Cuisine: Asian · Dish Type: Main Dish · Prep: 15 min · Cook: 10 min · Servings: 4 · Rating: ⭐⭐⭐⭐⭐

Ingredients

Chicken + velvet marinade:

  • 1.5 lb boneless skinless chicken thighs, sliced into 1/4" strips (or bite-size pieces)
  • 2 tbsp water
  • 1 tbsp light soy sauce
  • 2 tbsp cornstarch
  • 1 tbsp neutral oil (vegetable/canola/peanut)
  • 1 tsp Shaoxing wine (or dry sherry)
  • 1/4 tsp white pepper (optional)

Broccoli:

  • 1 large head broccoli, florets (about 5 cups)
  • 1/2 cup water (for steaming)
  • Pinch of salt

Sauce (whisk together):

  • 1/2 cup low-sodium chicken stock (or water)
  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch

Aromatics + stir-fry:

  • 2 tbsp neutral oil, divided
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced

Instructions

Prep:

  1. Slice chicken: if thighs are floppy, freeze 10 minutes so they slice clean.
  2. Velvet the chicken: toss chicken with water, soy sauce, cornstarch, oil, Shaoxing, white pepper until lightly pasty. Rest 10–15 minutes.
  3. Mix the sauce: whisk sauce ingredients until cornstarch dissolves. Keep it near the stove (it settles).

Cook:

  1. Steam broccoli: add broccoli + 1/2 cup water + pinch of salt to wok/skillet. Cover and steam 2–3 minutes until bright green and just tender. Move broccoli to a plate. Wipe pan dry.
  2. Cook chicken: heat pan on high. Add 1 tbsp oil. Add chicken in a single layer. Cook 2 minutes, then stir/flip and cook 1–2 minutes more until mostly cooked. Remove chicken to a plate.
  3. Aromatics: drop heat to medium-high. Add remaining 1 tbsp oil, then ginger + garlic for 20–30 seconds until fragrant.
  4. Combine: add broccoli + chicken back in and toss.
  5. Sauce + glaze: re-whisk sauce. Pour in. Stir constantly 60–90 seconds until thick, glossy, and coating everything.
  6. Finish: kill heat. Too thick: splash of water/stock. Too salty: splash of water. Needs more punch: tiny splash of soy.

Tips

  • Don't overcrowd: cook chicken in a single layer or it steams and turns chewy.
  • Broccoli timing: steam just until bright green. Overcooked broccoli goes soft and won't hold sauce.
  • Re-whisk sauce: cornstarch sinks fast. Whisk again right before pouring.
  • White pepper = takeout flavor: optional, but it's a big part of the "restaurant" taste.
  • Darker color (optional): add 1/2 tsp dark soy sauce to the sauce bowl for deeper brown.
  • Spicy version: finish with chili oil or a pinch of red pepper flakes.