Chinese Chicken and Broccoli

4.91 from 10 votes

Chinese Chicken and Broccoli

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.

Prep Time15

Cook Time20

Total Time2 30

Course: Dinner

Cuisine: Chinese

Keyword: asian marinade for chicken, chicken with broccoli chinese, chinese fried chicken

Servings:

Author: Katerina | Diethood

Equipment

Ingredients

1 large egg white
3 tablespoons cornstarch, divided
3 tablespoons dry sherry, divided
3 tablespoons soy sauce, divided
1 to 2 tablespoons chili powder, or to taste
1 pound boneless, skinless chicken breasts, cut into cubes
¼ cup chicken stock
2 teaspoons rice vinegar
2 teaspoons sugar
vegetable oil, for frying
1 red bell pepper, thinly sliced
1 cup small broccoli florets
4 cloves garlic, minced
1 teaspoon ground ginger
½ teaspoon red pepper flakes
⅓ cup chopped green onions, plus more for garnish
cooked rice
sesame seeds, for garnish

Instructions

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.

Notes

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.

Nutrition