Asian-Inspired

Chicken and Broccoli

Chicken and Broccoli

I know I already have a Beef and Broccoli recipe and considered just mentioning the same recipe can be used with chicken in a footnote but it occurred to me that since I organize my recipes by categories, those who don’t eat beef might not even get to the recipe to realize this.

Chicken and Broccoli

So to make sure the chicken lovers don’t feel left out, here’s a recipe for Chicken and Broccoli! This is a simple stir-fry with just a few sauces but does not disappoint in flavor.

Chicken and Broccoli

Feel free to add in however much broccoli you prefer, I like mine sparsely populated in the dish but if you want more, go for it! The important thing is to not overcook it; the broccoli is supposed to be cooked but still firm, not soggy. As usual, the tell-tale sign for this equilibrium is when it turns bright green, so keep your eyes peeled.
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Chicken and Broccoli

Chicken and Broccoli


  • Author: The Cooking Jar
  • Yield: 2

Ingredients

  • 1 boneless, skinless chicken breast, sliced thinly
  • 2 cups broccoli florets
  • 1 1/2 teaspoons garlic, minced
  • 1/2 teaspoon ginger, minced

Marinade:

  • 1/2 teaspoon thin soy sauce
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1/4 teaspoon black pepper

Sauce:

  • 1 tablespoon thin soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil

Instructions

  1. Combine the marinade ingredients and marinate the chicken for 30 minutes
  2. Over medium high heat, bring a pot of water with some salt to a boil
  3. Blanch the broccoli for 30 seconds to 1 minute or until it turns bright green. Drain and set aside
  4. Over medium high heat, saute garlic and ginger until fragrant
  5. Add in chicken and stir-fry until chicken is no longer pink
  6. Deglaze the pan and add the thin soy sauce, oyster sauce and brown sugar, stirring to mix
  7. Add in cooked broccoli and toss for 30 seconds
  8. Remove from heat and pour in sesame oil, mixing well
  9. Dish and serve hot

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6 Comments

  • Reply
    Navaneetham Krishnan
    October 6, 2013 at 1:59 AM

    We are among those who don’t eat beef, in fact my other half does not eat chicken too. So I will try out this stir fry when he is not around because I love such a dish, easy to prepare and the balance usually carried to work with rice. Lovely flavors and beautifully prepared.

    • Reply
      The Cooking Jar
      October 6, 2013 at 4:04 PM

      Thanks, Nava!!!

  • Reply
    holly ; the hobbit kitchen
    October 9, 2013 at 9:25 AM

    this looks delicious & healthy – i can’t wait to give it a try! 🙂

    the hobbit kitchen x

    • Reply
      The Cooking Jar
      October 9, 2013 at 11:03 AM

      Thanks Holly! It’s a simple fusion of flavors that will bring compliments to your table. It did to mine 🙂

  • Reply
    Nadhirah
    March 28, 2014 at 1:41 PM

    thank you so much for this delicious recipe! I cooked this the first time and it was a success! My tummy is now happy. 😀

    • Reply
      The Cooking Jar
      March 29, 2014 at 1:09 PM

      Glad to hear it, Nadhirah! 🙂

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