Chinese Chicken and Broccoli


Chicken and broccoli over white rice is one of our favorite meals to order when we get Chinese food.  I can’t believe I have never tried making it before, but I recently saw a recipe that looked really promising so I decided to give it a try.  Well, that recipe actually turned out to be a major disappointment.  It seemed like the ingredients had the right idea, but the quantities were a bit odd so that flavors of the sauce were very off-balance and just, well, icky!  I could barely finish my meal.  Last week I decided to give it another go and just come up with my own sauce instead.  I am happy to report that this second attempt was much more successful and we absolutely loved it.  I am thrilled to have come up with a home version of another restaurant favorite – saving money is always a good thing!

Chinese Chicken and Broccoli
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Ingredients:
1 tbsp. peanut oil, divided
1½ tsp. sesame oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, finely minced
1 tsp. grated fresh ginger
¼-½ tsp. red pepper flakes
4 cups broccoli florets
6 tbsp. chicken broth, divided
2 tbsp. oyster sauce
1 tbsp. hoisin sauce
4 tbsp. soy sauce
1½ tsp. cornstarch
3 scallions, chopped
Sesame seeds, for garnish (optional)

Directions:
Heat about half of the peanut oil and the sesame oil in a large skillet or wok over medium-high heat.  Add the chicken pieces to the pan and sauté until golden brown and cooked through.  Transfer to a bowl with a slotted spoon and cover with foil to keep warm.  Add the remaining oil to the pan.  Add the garlic and ginger and sauté until fragrant, about 30 seconds.  Add the red pepper flakes and broccoli florets to the pan.  Pour in about half of the chicken broth – it should steam and boil quickly.  Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated.  Add the oyster sauce and hoisin sauce to the pan.  In a small bowl, whisk together the soy sauce and cornstarch, and add to the pan.  Stir in the remaining chicken broth.  Return the chicken pieces to the pan.  Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.  Remove from the heat and stir in the scallions.  Serve over rice and garnish with sesame seeds, if desired.

Source: Annie’s Eats original

27 Responses

  1. I have also experimented with creating my own Asian recipes with both disappointing and surprisingly pleasing results. This recipe looks and sounds delicious!

  2. I made stir-fry the other night with just a million things thrown in and it was yummy. Mr requested while we were talking asian foods to have beef & broccoli soon. This made me think of it! It’s always fun to create your own recipe for something and actually like it – LOL!

    • Made beef and broccoli last night from an old Chinese cookbook that I bought in Taiwan. Unbelievable recipe. I am ready to try this one, because I always wanted to make chicken and broccoli.

  3. Chicaken and Croccoli is one of my stir fry staples- I always add Sriracha hot sauce.

  4. I have had some trouble coming up with my own good Asian sauces – I will give this one a try, it sounds and looks delish!

  5. This looks great!

  6. Thanks for sharing! I’m always looking for new recipes within certain styles, like Asian, because I always buy ingredients (like hoisin sauce) that I only use in 1 or 2 recipes!

  7. I really enjoy chicken and broccoli as well. I can’t wait to try this recipe out!

  8. It looks wonderul. What a great presentation!

  9. This, to me, is the perfect comfort food.

  10. Wow, the combination of hoisin and oyster sauce sound amazing!

  11. Ooh, a family favorite in this house… will definitely be trying this! Thanks so much for sharing!

  12. One of my favorite dishes! Thanks for posting this delicious recipe! 🙂

  13. Its always a joy when you can recreate an eat-out favorite! The chicken looks absolutely delish!

  14. This looks delish! I have a daughter with a peanut allergy, what other oil would be best in it’s place? I cannot wait to try it!

    • Hi Judy,
      I would probably just use vegetable or canola oil. I’m sure it will still be great!
      🙂 Annie

  15. Looks pretty tasty – I’m making stir-fry tonight, too. Thankfully your 2nd attempt turned out great!

  16. I am going to try this tonight! I am wondering though – when do I add the other half of the chicken broth? Did I miss it?

    • So sorry about that Kim. Just add the rest of the chicken broth when you add the soy sauce and such to add more liquid if necessary. Hope that helps! I’ll correct the recipe.
      Thanks for the catch!
      Annie

  17. yum yum yum yum yum!

  18. Thanks for getting back to me – just wanted to come by again and say we made this and LOVED it! My husband is a big Chinese food fan but I like it better when we make it at home. We’ll definitely make this again, thanks!

  19. Made this tonight and the whole family loved it. Thanks for the recipe. 😀

  20. Made this tonight & it was delicious. Tasted just as good as our favorite take-out restaurant!

  21. is this recipe spicy at all cuz im trying to find a chicken and broccoli recipe that is not spicy

  22. ANNIE! I made this recipe this weekend and it was fabulous! I just posted a picture (although my pic didn’t turn out as good as yours did). Thanks for sharing! This one is a keeper 🙂

  23. Once again, your recipe was a winner. I ended up halving the soy sauce and oyster sauce simply to reduce the amount of sodium in the dish. I also substituted coconut oil for the peanut oil. This was a quick, healthy dish that my kids (4 and 2) devoured. I cannot say enough wonderful things about your blog. Yours is my first stop when I’m wondering what to prepare for dinner.

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