Chicken and Broccoli Stir Fry
Bite-sized chicken pieces, stir-fried with broccoli, ginger, and garlic. Combined with a delicious sauce.
Equipment
- Wok or large pan
- Wok turner spatula
- Mixing bowls
- knife
- cutting board
- Measuring cups
- Measuring spoons
- Serving platter
Ingredients
FOR THE SAUCE
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon honey
CHICKEN
- 2 pounds boneless, skinless, chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup cornstarch
- oil, for frying
SLURRY
- 2 tablespoons water
- 1 tablespoon cornstarch
VEGGIES
- 2 cups broccoli florets
- 1 tablespoon minced ginger
- 3 garlic cloves, minced
ADD AT THE END OF COOKING
- 2 stalks green onions, sliced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sesame seeds
Instructions
FOR THE SAUCE
- In a measuring cup or small bowl, combine soy sauce, water, rice vinegar, oyster sauce, honey, and brown sugar. Stir until the sugar is dissolved. In another bowl, combine cornstarch and water, then stir until the cornstarch is dissolved. Set them aside. See NOTE #1
FOR THE CHICKEN
- Cut the chicken into bite-sized pieces. Season with salt and pepper, then add cornstarch to coat the chicken. Heat a wok or large pan with oil over medium-high. Add the chicken pieces, do not crowd the pan, and cook the chicken until golden brown. Set them aside. See NOTE #2
STIR FRYING
- In the same wok or pan, add the ginger and garlic, and saute until aromatic. Add the broccoli, splash of water, then cover to steam and cook the broccoli until they turn bright green. Add the chicken and sauce, and stir to combine. Add the slurry, green onion, red pepper flakes, and sesame seeds. Stir constantly until the sauce is thickened. Serve with steamed rice.
Video
Notes
NOTE #1: What is a slurry:
A slurry is a mixture of starch, such as cornstarch or potato starch, and water that is used to thicken sauces and gravies. When making stir fry, a slurry is often used to thicken the sauce and give it a more desirable texture. To make a slurry, simply mix 1-2 tablespoons of cornstarch with an equal amount of cold water, and stir until smooth. Then, gradually add the slurry to the stir fry sauce while stirring constantly, until the desired thickness is achieved. It's important to note that the sauce should be brought to a boil after adding the slurry in order to activate the thickening properties of the starch.
NOTE #2: Why coating the chicken helps to keep them crispy and moist:
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Coating chicken with cornstarch before frying can lead to a crispy and crunchy texture while keeping the inside moist and tender. Cornstarch helps to absorb any excess moisture from the chicken, which can lead to a crispier coating when fried. The cornstarch also creates a barrier between the chicken and the oil, preventing the chicken from becoming too greasy. Overall, coating the chicken with cornstarch before frying can lead to a delicious and satisfying texture that is sure to please your taste buds.