Description
Skip the delivery fees and whip up this takeout classic at home in less time than it takes for delivery to arrive – your wallet and taste buds will thank you!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) rice wine or dry sherry
- 1 tablespoon (15ml) cornstarch
- 1 teaspoon (5ml) sesame oil
- ¼ cup (60ml) chicken broth
- 3 tablespoons (45ml) oyster sauce
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) cornstarch
- 1 tablespoon (15g) honey or brown sugar
- 1 teaspoon (5ml) rice vinegar
- 4 cups (340g) broccoli florets
- 3 tablespoons (45ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 2 green onions, sliced for garnish
- Steamed rice, for serving
Instructions
- In a medium bowl, combine sliced chicken with 2 tablespoons soy sauce, rice wine, 1 tablespoon cornstarch, and sesame oil. Mix well and let marinate for at least 15 minutes.
- Whisk together chicken broth, oyster sauce, 2 tablespoons soy sauce, 1 tablespoon cornstarch, honey, and rice vinegar in a small bowl until smooth. Set aside.
- Bring a pot of water to a boil. Add broccoli florets and cook for 30 seconds. Drain and rinse under cold water. Pat dry with paper towels.
- Heat 2 tablespoons oil in a large wok or skillet over high heat. Add the marinated chicken in a single layer. Sear for 1 minute, then stir-fry for 2-3 minutes until just cooked through. Transfer to a plate.
- Add remaining tablespoon of oil to the same pan. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
- Return the chicken to the pan along with the blanched broccoli, tossing to combine.
- Give the sauce a quick stir, then pour into the pan. Stir constantly as the sauce bubbles and thickens, about 1-2 minutes.
- Once everything is coated in the glossy sauce, remove from heat. Garnish with sliced green onions and serve immediately over steamed rice.