Description
A quick and satisfying stir-fry featuring juicy chicken thighs, crisp-tender broccoli, and a savory-sweet glossy sauce.
Ingredients
Scale
- 600 g boneless, skinless chicken thighs
- 30 g cornstarch (2 tbsp) plus 15 g (1 tbsp) for sauce slurry
- 60 ml light soy sauce (4 tbsp)
- 15 ml dark soy sauce (1 tbsp)
- 30 ml oyster sauce (2 tbsp)
- 15 ml Shaoxing wine or dry sherry (1 tbsp)
- 120 ml chicken stock (½ cup)
- 5 g sugar (1 tsp)
- 5 ml sesame oil (1 tsp)
- 3 cloves garlic, minced (9 g)
- 15 g fresh ginger, minced (1 tbsp)
- 500 g broccoli, cut into florets
- 30 ml neutral oil (2 tbsp)
- Salt to taste
Instructions
- Prepare and velvet the chicken: Cut the chicken into bite-size pieces and toss with cornstarch, salt, light soy sauce, and egg white. Rest for 10 minutes.
- Blanch and shock the broccoli: Cook broccoli in salted boiling water for 45–60 seconds. Shock in an ice bath and then drain.
- Mix the sauce: Whisk together light soy, dark soy, oyster sauce, chicken stock, sugar, Shaoxing wine, and cornstarch dissolved in water.
- Stir-fry the chicken: Heat wok, add oil, and sear chicken until browned and cooked through.
- Aromatics and sauce: Remove chicken, add garlic and ginger, stir-fry until fragrant, then add the sauce and simmer until thickened.
- Combine and finish: Return chicken and broccoli to the wok, toss to coat, finishing with sesame oil. Serve immediately over steamed rice.
Notes
For a gluten-free option, substitute with tamari. Use Diamond Crystal kosher salt for measurements.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg