Best 3 Authentic Chinese Chicken And Broccoli Recipes

Embark on a culinary journey to the heart of Chinese cuisine with this exquisite Authentic Chinese Chicken and Broccoli dish. This classic stir-fry combines tender chicken, crisp broccoli florets, and a savory sauce bursting with umami flavors. The recipe includes step-by-step instructions to guide you in creating this restaurant-quality dish in the comfort of your own kitchen.

Indulge in a symphony of flavors with our selection of additional recipes featured in this article. Learn how to make a mouthwatering Chicken and Asparagus Stir-Fry, where succulent chicken meets crisp asparagus spears in a flavorful sauce. If you're looking for a vegetarian option, try our delectable Broccoli and Tofu Stir-Fry, where tender broccoli and tofu absorb a savory sauce, creating a satisfying and protein-packed meal.

For a taste of classic American comfort food, explore our Southern-Style Chicken and Dumplings recipe. This hearty dish features juicy chicken simmered in a flavorful broth, topped with fluffy dumplings that soak up all the delicious flavors. And if you're craving something sweet and refreshing, try our delightful Blueberry Lemon Bars recipe. These zesty treats combine a buttery crust with a tangy blueberry filling, perfect for any occasion.

Let's cook with our recipes!

CHICKEN AND BROCCOLI WITH BROWN SAUCE

Chicken and Broccoli with Brown Sauce image

Chicken and Broccoli is a popular Chinese takeout dish. This chicken and broccoli recipe is the authentic restaurant version with a delicious brown sauce.

Provided by Bill

Categories Chicken

Time 30m

Number Of Ingredients 18

Ingredients

12 ounces boneless skinless chicken breast ((or thighs, 340g))
3 tablespoons water ((45 ml))
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 1/2 teaspoons vegetable oil
2/3 cup low sodium chicken stock ((160 ml, warmed))
1 1/2 teaspoons sugar ((or brown sugar))
1 1/2 tablespoons soy sauce
2 teaspoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/8 teaspoon white pepper
4 cups broccoli florets ((300g))
3 tablespoons vegetable oil ((divided))
2 cloves garlic ((minced))
1/4 teaspoon fresh ginger ((grated, optional))
1 tablespoon Shaoxing wine
2 tablespoons cornstarch ((mixed with 2 tablespoons water to form a cornstarch slurry))

Steps:

Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.
Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside.
Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Drain and set aside.
Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this shoul d only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end.
Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer.
Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like.
Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce.
At this point, you can make adjustments. If you like your brown sauce darker, add a dash more of dark soy sauce. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Serve with steamed rice.

Nutrition Facts : Calories 287 kcal, Carbohydrate 14 g, Protein 23 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 829 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)

Chicken and Broccoli (Chinese Takeout Style) image

An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant. {Gluten-Free Adaptable}To make this dish gluten free, use dry sherry instead of Shaoxing wine. Use tamari or coconut amino to replace dark soy sauce. And make sure you pick a gluten-free oyster sauce such as this one.

Provided by Maggie Zhu

Categories Main

Time 25m

Number Of Ingredients 15

Ingredients

1 lb (450 g) boneless skinless chicken breast ((or thigh))
1 tablespoon Shaoxing wine ((or dry sherry))
1/2 teaspoon salt
1 teaspoon cornstarch
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine ((or dry sherry))
1/2 tablespoon dark soy sauce ((or soy sauce))
1/4 cup chicken stock
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 head broccoli (, chopped into bite-sized florets)
2 tablespoons peanut oil ((or vegetable oil))
4 cloves garlic (, minced)
1 teaspoon ginger (, minced)

Steps:

Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4" (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
Combine all the sauce ingredients in a bowl. Stir to mix well.
Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
Serve hot with steamed rice or boiled noodles as a main dish.

Nutrition Facts : ServingSize 1 serving, Calories 246 kcal, Carbohydrate 10 g, Protein 25 g, Fat 9.8 g, SaturatedFat 1.2 g, Cholesterol 73 mg, Sodium 634 mg, Fiber 0.8 g, Sugar 3.5 g

CHINESE CHICKEN AND BROCCOLI

Chinese Chicken and Broccoli image

Make and share this Chinese Chicken and Broccoli recipe from Food.com.

Provided by Sassy Cat

Categories Lunch/Snacks

Time 37m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 ounces boneless skinless chicken breasts
2 teaspoons cornstarch
1/4 teaspoon pepper
3 green onions, with tops
1 medium carrot
2 tablespoons black bean garlic sauce
2 teaspoons garlic, finely chopped
1 teaspoon gingerroot, finely chopped
1 teaspoon sugar
10 ounces broccoli, cut into small pieces
1/4 cup fat-free chicken broth

Steps:

Cut chicken into strips.
Toss chicken, cornstarch, salt and pepper in medium glass bowl.
Cover and refrigerate 20 minutes.
Cut green onions and carrots into thin slices.
Mix black bean sauce, garlic, gingerroot, and sugar together.
Spray a 12-inch skillet with nonstick cooking spray.
Heat until spray bubbles, add chicken and cook until chicken turns white.
Remove chicken from the skillet.
Reheat skillet and add chicken broth.
Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender.
Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.

Tips:

Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your dish. Look for fresh chicken breasts, broccoli florets, and ginger. You should also use a good quality soy sauce and oyster sauce.
Don't overcook the chicken: Chicken is a delicate protein, and it can easily become dry and tough if it is overcooked. Be sure to cook the chicken just until it is cooked through, about 5-7 minutes.
Use a large skillet or wok: A large skillet or wok will help to ensure that the chicken and broccoli are evenly cooked. If you use a small pan, the ingredients may become crowded and will not cook evenly.
Add the sauce at the end: Adding the sauce at the end of the cooking process will help to prevent it from becoming too thick or sticky. Be sure to stir the sauce well to coat the chicken and broccoli.
Serve immediately: This dish is best served immediately, while the chicken and broccoli are still hot and crispy. You can garnish the dish with green onions or sesame seeds.

Conclusion:

This authentic Chinese chicken and broccoli recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the broccoli is crisp-tender, and the sauce is flavorful and savory. With just a few simple ingredients, you can create a restaurant-quality meal in the comfort of your own home. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!