Chinese Chicken and Broccoli
Chinese Chicken and Broccoli is a vibrant stir-fry dish that brings together tender chicken breast and crisp broccoli, all enveloped in a savory, slightly sweet sauce. This recipe transforms a simple weeknight dinner into an exciting culinary experience reminiscent of bustling Chinese street markets. Quick to prepare and customizable, it’s perfect for impressing guests or enjoying a cozy meal at home.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-Frying
- Cuisine: Chinese
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons cornstarch
- 1/2 cup low-sodium chicken broth
- 1 tablespoon brown sugar
Instructions
- Prepare your ingredients: Wash broccoli and cut into bite-sized pieces. Slice chicken breasts into thin strips.
- Marinate the chicken: In a bowl, combine chicken strips with soy sauce, ginger, and garlic. Let marinate for at least 15 minutes.
- Cook the chicken: Heat oil in a large skillet over medium-high heat. Stir-fry marinated chicken until cooked through (about 5 minutes). Remove and set aside.
- Stir-fry the broccoli: In the same skillet, add more oil if needed and cook broccoli for about 3 minutes until vibrant green and tender-crisp.
- Prepare the sauce: Whisk together cornstarch, sugar, soy sauce, and chicken broth in a small bowl until smooth. Pour over broccoli.
- Combine everything: Return the cooked chicken to the skillet with broccoli and toss until well-coated with sauce. Cook for an additional minute before serving.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg
Keywords: Customize this dish by substituting chicken with tofu or shrimp. Add bell peppers or snap peas for extra color and crunch. Serve over brown rice or quinoa for a healthier option.