Chinese Chicken and Broccoli
Tender chicken and fresh broccoli tossed in a flavorful sweet and savory sauce. A quick homemade takeout favorite perfect for busy nights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Ingredients
1 large head broccoli, cut into florets
3 tablespoons vegetable oil
1½ pounds skinless, boneless chicken thighs, cut into bite-sized pieces
3 garlic cloves, finely chopped
3 green onions (spring onions), sliced
1-inch piece fresh ginger, peeled and chopped
2 tablespoons hoisin sauce (or oyster sauce for a less sweet flavor)
3 tablespoons light soy sauce, plus extra to taste
6 tablespoons honey
6 tablespoons hot water
Instructions
Step 1: Prepare the Broccoli
Steam or sauté the broccoli florets until they are tender-crisp, slightly firmer than your preferred final texture. Set aside.
Step 2: Brown the Chicken
Heat a wok or large skillet over high heat.
Add 1 to 2 tablespoons of vegetable oil and swirl to coat the pan.
Add the chicken pieces and cook until browned on all sides. The chicken does not need to be fully cooked at this stage.
Transfer the chicken to a plate and set aside.
Step 3: Cook the Aromatics
Add the remaining oil to the wok if needed.
Add the garlic, green onions, and ginger.
Stir-fry for about 30 seconds until fragrant.
Step 4: Simmer the Chicken
Return the chicken to the wok.
Add:
Soy sauce
Hoisin sauce
Hot water
Bring the mixture to a gentle boil.
Drizzle in some of the honey and stir.
Cover and simmer for 7 to 10 minutes, stirring occasionally and adding the remaining honey gradually, until the chicken is cooked through and the sauce has reduced slightly.
Step 5: Add the Broccoli
Add the cooked broccoli to the wok.
Toss everything together until the broccoli is heated through and coated in the flavorful sauce.
Taste and adjust with additional soy sauce if desired.
Step 6: Serve
Serve immediately over steamed rice, fried rice, or noodles.
Garnish with extra sliced green onions if desired.
Notes
Chicken thighs provide extra tenderness and flavor, but chicken breast can be substituted.
For a less sweet dish, replace the hoisin sauce with oyster sauce and reduce the honey slightly.
Do not overcook the broccoli; it should remain bright green and slightly crisp.
Add red pepper flakes or chili oil for a spicy variation.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe pairs well with jasmine rice, brown rice, or lo mein noodles.
Find it online: https://allcookedup.com/chinese-chicken-and-broccoli/
