Best 6 Stir Fried Chinese Broccoli And Chicken With Hoisin Recipes

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Tantalize your taste buds with a culinary journey to the Orient, where flavors dance in harmony. Stir-fried Chinese broccoli, also known as gai lan, and tender chicken unite in a symphony of textures and tastes. This delectable dish, steeped in Chinese culinary traditions, promises an explosion of flavors that will transport you to the bustling streets of Beijing or the vibrant markets of Shanghai.

Alongside the main recipe, this article presents two delightful variations to cater to diverse palates. For those who prefer a vegetarian option, the tofu and broccoli stir-fry offers a protein-packed alternative that is equally flavorful and satisfying. And for those who crave a bit of spice, the Szechuan broccoli and chicken stir-fry adds a fiery kick that will awaken your senses.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

HOISIN CHICKEN AND BROCCOLI STIR-FRY



Hoisin Chicken and Broccoli Stir-Fry image

From Cooking Light. Per 1 cup serving: 246 calories, 6 g fat, 28.7 g protein, 17.3 g carb,d 4.6 g fiber, 66 mg cholesterol

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1/3 cup fat free chicken broth
3 tablespoons hoisin sauce
2 tablespoons dry sherry
2 tablespoons orange juice
1 teaspoon cornstarch
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1/2 teaspoon sesame oil
1 lb chicken breast tenders
3 cups broccoli florets
1 (8 ounce) can water chestnuts, drained

Steps:

  • Add oil to a large nonstick skillet coated with cooking spray over medium-high heat; let oil get hot.
  • In a bowl, mix together the broth and next 7 ingredients; set aside.
  • Add chicken to skillet; stir/saute 2 minutes.
  • Add in broccoli; stir/saute 5 minutes.
  • Add in water chestnuts; stir/saute 2 minutes.
  • Add in broth mixture; cook 1 1/2 minutes or until sauce is slightly thick, stirring constantly; season to taste w/ salt and pepper.

Nutrition Facts : Calories 276.4, Fat 7.6, SaturatedFat 1.3, Cholesterol 73, Sodium 425.9, Carbohydrate 23.9, Fiber 2.1, Sugar 6.7, Protein 27.1

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?

Provided by Food Network Kitchen

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 17

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on a bias
2 tablespoons sugar
1 tablespoon dark sesame oil
1 tablespoon dry sherry
1 tablespoon soy sauce
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon, plus 1 teaspoon cornstarch
Kosher salt and freshly ground black pepper
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Ttoasted sesame seeds, for serving, optional
Jasmine rice, for serving, optional

Steps:

  • In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
  • Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  • Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
  • Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Make and share this Chicken and Broccoli Stir-Fry recipe from Food.com.

Provided by KittyKitty

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1 tablespoon brown sugar
1/2 cup chopped green onion
4 boneless skinless chicken breast halves
2 tablespoons vegetable oil
3 cups broccoli florets
1 cup sliced fresh mushrooms
1 tablespoon cornstarch
1/4 cup water
fried Chinese noodles or hot cooked rice

Steps:

  • Combine first 6 ingredients in a medium bowl, stirring well; set aside. Cut chicken into 2-inch strips; add chicken to marinade, toss to coat.
  • Refrigerate in tightly covered container 8-24 hours.
  • Pour oil around top of a preheated wok or skillet, coating sides; heat on medium-high for 1 minute. Remove chicken from marinade. Place marinade in a small saucepan; bring to a boil, and cook 5 minutes. Set aside.
  • Add chicken to wok; stir fry 2-3 minutes. Remove chicken, and set aside. Add broccoli to wok, and stir fry 2 minutes. Add mushrooms; stir-fry 2 minutes or until crisp-tender. return chicken to wok; add marinade, stirring well. Combine cornstarch and water; add to wok. Cook stirring constantly, until thickened. Serve chicken mixture over fried Chinese noodles or hot rice.

Nutrition Facts : Calories 323.9, Fat 8.8, SaturatedFat 1.4, Cholesterol 68.7, Sodium 1234.2, Carbohydrate 16, Fiber 0.9, Sugar 7, Protein 31.8

BROCCOLI AND CHICKEN STIR-FRY



Broccoli and Chicken Stir-Fry image

Made up. Serve with rice.

Provided by Jeri

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, sliced
3 cups broccoli florets

Steps:

  • Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
  • Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
  • Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g

BROCCOLI IN HOISIN SAUCE



Broccoli in Hoisin Sauce image

This unbelievable Asian side dish will impress even confirmed broccoli haters! Twinkle30 - Tasteofhome.com Community

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen broccoli florets, thawed
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon canola oil
2 tablespoons water
4-1/2 teaspoons hoisin sauce
1/4 teaspoon salt

Steps:

  • In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes or until broccoli is crisp-tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.

Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • Choosing the Right Chinese Broccoli: Select Chinese broccoli with vibrant green florets and firm, crisp stems. Avoid wilted or yellowing broccoli.
  • Marinating the Chicken: Marinating the chicken in hoisin sauce, soy sauce, and sesame oil helps infuse it with flavor and tenderize it.
  • Stir-Frying Technique: Use a well-seasoned wok or large skillet for stir-frying. Heat the oil until shimmering before adding the ingredients. Stir-fry the ingredients quickly and continuously to prevent them from overcooking.
  • Balancing Flavors: Hoisin sauce provides a sweet and savory flavor to the dish. Soy sauce adds a salty umami flavor. Sesame oil imparts a nutty aroma. Adjust the amount of each ingredient to suit your taste preferences.
  • Serving Suggestions: Serve stir-fried Chinese broccoli and chicken as a main course over steamed rice or noodles. It can also be served as a side dish to grilled or roasted meats.

Conclusion:

Stir-fried Chinese broccoli and chicken with hoisin sauce is a delicious and versatile dish that can be enjoyed as a main course or side dish. With its vibrant colors, savory flavors, and tender textures, it's sure to be a hit with family and friends. The tips and techniques provided in this recipe will help you create a flavorful and satisfying stir-fry every time.

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