Chinese Chicken and Broccoli Stir Fry
Make this sizzling Chinese chicken and broccoli stir fry at home in just 15 minutes! Easy, healthy, and bursting with flavour – better than takeout!
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Servings: 2
Calories: 539kcal
Ingredients
- 250 g chicken thighs cut into 3-5 cm bit sizes
- 200 g broccoli
- 100 g mushroom sliced
- 3 tablespoon oil
- 1 tablespoon corn starch
- 1 tablespoon soy sauce Use half to marinate the chicken and the other half for the sauce.
- 2 teaspoon oyster sauce One for marinating the chicken, another one for the sauce
- 1 tablespoon rice wine
- 1 teaspoon Pepper Powder more or less to your liking
- 3 cloves garlic finely chopped
Instructions
- Preparing: * Marinate the Chicken: Mix the chicken with soy sauce, oyster sauce, rice wine, and cornstarch. Let it marinate for 5–10 minutes.* Mix the Sauce: In a small bowl, combine soy sauce, oyster sauce, and pepper. Set it aside.
- Cooking the Chicken and Broccoli* Heat 1/2 tablespoon of oil in a non-stick pan over medium heat and add the marinated chicken. Pan-fry until lightly browned on both sides. Set them aside.* Meanwhile, bring water to a boil over medium heat. Add the broccoli and cook until it reaches the texture you prefer. Drain thoroughly and set it aside.
- Cook it All Together* Heat one tablespoon of oil in the pan over medium heat, add garlic and mushrooms, and cook until the mushrooms soften. Add the chicken, broccoli, and sauce to the pan. * Stir-fry everything until well combined.Cook off any extra water, add a tablespoon of oil, give it a quick mix, and let it sizzle until it’s lightly browned and serve.
Notes
- Chicken: I’ve tried both chicken thighs and breast for this recipe. Thighs are more tender and juicy, so they work better. If you prefer chicken breast, just slice it into coin-thick pieces against the grain for the best texture.
- Broccoli: We pre-boil the broccoli, so you can cook it to your preferred texture—whether you like it crunchy or tender, just adjust the cooking time accordingly. Make sure to drain the water out thoroughly before adding it to the stir-fry, or the dish might turn out watery.
- Mushroom: I use white button mushrooms, but feel free to use any kind you like, or skip them if you’re not a fan.
- Oyster Sauce: Oyster sauce adds a rich flavour and is widely used in modern Chinese cooking as an alternative to MSG. You’ll find lots of Chinese recipes that call for this ingredient. Since a little goes a long way, I suggest using the best quality you can get.
- Rice Wine: Adding rice wine enhances the flavours, though the difference is subtle. If you don’t have any on hand, feel free to skip it.
- Non-stick Pan: Since the chicken is coated with cornstarch, it can stick to the pan. For the best results, I recommend using a non-stick pan.
- Sizzle for Flavour: A great stir-fry only tastes good when all the ingredients are sizzling in the oil. Make sure to cook off any water. Before you finish the dish, let everything sizzle without stirring. This simple step makes the dish taste even better.
- Chicken: I’ve tried cooking thawed chicken from frozen, but it releases too much water and isn’t as juicy as fresh. For the best results, use fresh chicken whenever possible.
- Oil: Adding oil to the pan a second time is important because mushrooms tend to soak up all the oil.
- More Flavour Options: You can add chilli flakes for heat or sprinkle toasted peanuts or cashews on top for extra crunch. If it’s not salty enough, feel free to add more salt and pepper to your liking.
- One-pan method: If you want to make this dish using just one pan, here’s how: boil broccoli -> cook chicken -> sauté garlic and mushrooms -> then combine everything.
Nutrition
Calories: 539kcal | Carbohydrates: 15g | Protein: 26g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 800mg | Potassium: 792mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1137IU | Vitamin C: 92mg | Calcium: 72mg | Iron: 2mg