Chinese Chicken and Broccoli is prepared with tender chunks of chicken soaked in a classic Asian marinade, pan-fried to perfection, then served with stir-fried broccoli and peppers.
In a mixing bowl, whisk together egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the dry sherry, 1 tablespoon soy sauce, and chili powder; whisk until well combined. Add the chicken and toss to coat. Cover and refrigerate for 2 hours.
In a mixing bowl, whisk 1 tablespoon of cornstarch with 1 tablespoon of the chicken stock; whisk until smooth. To the bowl, add the remaining chicken stock, 1 tablespoon dry sherry, 1 tablespoon soy sauce, rice vinegar, and sugar; whisk until combined and set aside.
In a large pot, heat vegetable oil to 350˚F.
Remove the chicken from the marinade and drop it into the hot oil. Fry the chicken, turning it once, until golden brown and cooked through, about 2 to 3 minutes. Remove and drain on paper towels. Set aside.
In a large skillet or wok, heat 1 tablespoon vegetable oil. Add the sliced red bell peppers and broccoli; cook until fork-tender, about 3 minutes. Add garlic, ginger, red pepper flakes and chopped green onions.
Continue to cook and stir occasionally for 1 minute; add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from heat.
Arrange the cooked chicken on a platter and pour the sauce over it.
Serve over rice and garnish with green onions and sesame seeds.
Chicken: I used chicken breasts for this recipe, but feel free to use boneless, skinless chicken thighs.
Marinade Magic: Let the chicken marinate for 2 hours to soak up all the flavors, but not more than 4 hours due to the alcohol content.
Flip Safely: Use tongs to flip the chicken and avoid hot oil splatter.
Less Grease: Drain the chicken after frying to eliminate extra grease if preferred.
Gluten-Free Option: Swap regular soy sauce with gluten-free tamari for a gluten-sensitive friendly meal.
Add Some Crunch: Toss in unsalted nuts like water chestnuts or cashews for extra texture.
Veggie Variety: Swap bell peppers with carrots or snow peas for a tasty twist.
To Store & Reheat: Refrigerate cooled leftovers in an airtight container for up to 3 days.
To Freeze: Do not freeze the vegetables – they won't be the same after they thaw. The cooled chicken can be frozen in a freezer-safe container for 2 to 3 months. Thaw it out in the fridge before reheating.
The recipe was slightly adapted from Food Network.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Chinese
Keyword: asian marinade for chicken, chicken with broccoli chinese, chinese fried chicken