Chinese Chicken and Broccoli
Ingredients
For marinating the chicken:
20 ounces skinless boneless chicken breast cut into ¼ inch slices (about 2 chicken breast)
2 tablespoons water
1 tablespoon light soy sauce
1 tablespoon Shaoxing cooking wine
¼ teaspoon baking soda
2 tablespoons cornstarch
1 tablespoon oil any neutral oil is fine
For the stir fry sauce:
⅔ cup soy sauce light sodium
⅔ cup water
4 tablespoons granulated sugar
2½ tablespoons cornstarch
1½ teaspoons toasted sesame oil
For the rest of the dish:
1 pound broccoli cut into florets
1½ tablespoons garlic minced
1½ tablespoons ginger minced
Directions
Marinate the chicken:
In a mixing bowl, first combine the sliced chicken breast, water, shaoxing rice wine, salt and baking soda. Mix well until the chicken has absorbed most of the liquids.
Next add the cornstarch and mix until the chicken pieces are well coated. Finish the marinade by adding the oil. Mix until evenly combined. Set the chicken aside to marinate for about 10 to 15 minutes as you prepare the rest of the ingredients or let the chicken marinate overnight.
Prepare the sauce:
In a bowl or large measuring cup, combine all of the ingredients for the sauce (soy sauce, water, sugar, cornstarch, and sesame oil). Whisk well until no more clumps of cornstarch is visible. Set aside until needed.
*If you prefer a thicker sauce, use 1 to 2 teaspoons extra cornstarch.*
Make the chicken and broccoli:
Bring a pot of water to a boil and add the broccoli florets. Cook the broccoli for about 30 seconds to 3 minutes, depending on your preferred tenderness. The cook time will also depend on how big the broccoli florets are. Once cooked, drain the broccoli and set aside.
In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom. Once the oil is hot, add the marinated chicken and cook on both sides until the chicken is cooked through. Remove from the wok/pan and set aside.
Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Add the minced garlic and ginger and sauté until fragrant, about 15 to 30 seconds.
Give the prepared stir fry sauce a good stir and pour it into the pan with the garlic and ginger. Let the sauce heat up until it starts to simmer and the sauce looks thickened and glossy. Make sure to stir frequently to prevent the sauce from scorching on the bottom.
Once the sauce looks thick and glossy throughout, reduce the heat to low and add the chicken and the broccoli florets. Toss until everything is well coated with sauce.
