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.
Servings : 4
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.
Nutrition
Serving: 6 ounces | Calories: 219 kcal | Carbohydrates: 16 g | Protein: 29 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 73 mg | Sodium: 970 mg | Potassium: 717 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1900 IU | Vitamin C: 63 mg | Calcium: 46 mg | Iron: 2 mg
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.