Chicken and Broccoli Stir-Fry
Velveted chicken, crisp broccoli, and a glossy garlic-ginger sauce. Everything is prepped before the wok gets hot.
- Source
- Just Recipes house recipe
- Yield
- Serves 4
- Time
- 35 min 20 prep, 15 cook
- Effort
- medium
- Cost
- $$ moderate
| 1 lb boneless chicken thighs, sliced thin | marinate in bowl 15 min | stir-fry in wok high, until just cooked through 4 min | toss in wok high heat until sauce thickens and coats 2 min |
| 1 tbsp cornstarch | |||
| 1 tbsp soy sauce | |||
| 1 tbsp shaoxing wine | |||
| 2 tbsp neutral oil, for the chicken | heat in wok until shimmering | ||
| 1 tbsp neutral oil, for the broccoli | stir-fry in wok high, add water and cover 2 min, then uncover 4 min | ||
| 1 lb broccoli florets | |||
| 1/4 cup water | |||
| 3 cloves garlic, minced | stir-fry in wok 30 seconds, until fragrant | ||
| 1 tbsp ginger, minced | |||
| 3 tbsp soy sauce | whisk in small bowl | ||
| 2 tbsp oyster sauce | |||
| 1 tsp sugar | |||
| 1/2 cup chicken stock | |||
| 2 tsp cornstarch | |||
| 1 tsp toasted sesame oil | |||
| 3 scallions, sliced | |||
- Cook the chicken in two batches if the pan is crowded; steaming instead of searing is the usual failure.
- Serve over rice.
Equipment
- wok or large skillet