When it comes to Chinese takeout, Chicken and Broccoli in a white sauce are like spaghetti and meatballs: It’s the most basic, most common, and most ordered dish.
Aside from being nutritious and delicious, this dish is also incredibly simple to prepare at home.
Instead of using oil to “velvet” the chicken, this recipe uses water, resulting in a lighter, more delicately flavored dish.
Instead of ordering from the “healthy” menu at a takeout joint, why not just make this?
Because it’s such a fantastic example of minimalism in cooking, a minuscule post is in order. With that out of the way, here is the recipe.
FOR THE CHICKEN:
- 12 oz. of boneless skinless chicken breast(thinly sliced)
- 3 tbsp. of water
- 1 tbsp. of oyster sauce
- 2 tsp. of cornstarch
- 1 tsp. of vegetable oil
FOR THE REST OF THE DISH:
- 1/4 tsp. of sugar
- 1/2 tsp. of salt (or to taste)
- 1/2 tsp. of sesame oil
- 1/8 tsp. of ground white pepper
- ¾ cup of low-sodium chicken stock (warmed)
- 4 cups of broccoli florets
- 2 tsp. of vegetable oil
- 1/4 tsp. of fresh ginger (minced)
- 2 tsp. of garlic (minced)
- 1 tbsp. of clear rice wine (or Shaoxing wine)
- 2 tbsp. of cornstarch (mixed with 2 tablespoons)
- Mix the chicken strips, water, oyster sauce, cornstarch, and oil in a medium bowl. Marinate the chicken for 30 minutes in the marinade, then massage it to ensure the ingredients are absorbed.
- In the meantime, you can prepare the sauce. Put the chicken stock, sugar, salt, sesame oil, and white pepper in a bowl and mix.
- You’ll need to bring 6 cups of water to a boil. Cook the broccoli for a minute, then drain and set aside. It’s up to you how long you cook your broccoli. Broccoli can be cooked for just 1 minute if you like it crunchy. In salted water, broccoli should be cooked for 2 minutes (or a little longer if you prefer it softer).
- Please allow the water to boil once more. Throw in the chicken and break it up with a spoon. When the chicken is opaque, remove it from the heat and strain it. Place aside. Empty the wok’s water and give it a good washing.
- Dry out your wok thoroughly by heating it over medium-high heat. Throw in some garlic, ginger, and vegetable oil. Prepare for 20 seconds before adding the rice wine all around the edge of the wok.
- The next step is to add the chicken stock and seasonings that have been warmed and stir them together to the wok. Let everything come to a simmer while you stir for another minute to incorporate the ingredients.
- Mix some water with cornstarch to make a slurry. While constantly stirring, gradually add the cornstarch slurry to the liquid to thicken it. Reduce the slurry to 3/4 of the recipe’s called amount and taste the sauce to see if it needs to be adjusted. If more is needed, add it in. Alternatively, if the sauce is too thick, some more chicken stock or water can be added.
- Return the chicken and broccoli to the wok and toss for another 30 seconds to combine. To check the seasoning and make any necessary adjustments, taste the dish. Start serving right away!