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4.89 from 9 votes
A plate of Chinese chicken and broccoli with white rice and a pair of chopsticks
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Chinese Chicken and Broccoli

5 5 5
WW Freestyle: 2
Prep Time15 mins
Cook Time20 mins
Total Time2 hrs 30 mins
Spicy, sweet and tangy Chinese Chicken and Broccoli! Tender chunks of chicken are soaked in a classic Asian marinade, pan-fried to perfection, then served with stir-fried broccoli and peppers.
Course: Dinner
Cuisine: Chinese
Servings: 4
Calories: 219

Equipment

  • Stove

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,
  • 1 pound boneless, skinless chicken breasts (or thighs), 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 garlic cloves, minced
  • 1 teaspoon ginger powder, or ground ginger
  • ½ teaspoon red pepper flakes
  • cup chopped green onions
  • Cooked rice
  • Chopped Green onions, and sesame seeds for garnish (optional)

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 cornstarch with 1 tablespoon of the chicken stock; whisk until smooth.
  • To the mixing bowl add the remaining chicken stock, 1 tablespoon dry sherry, 1 tablespoon soy sauce, rice vinegar, and sugar; whisk until combined; set aside.
  • In a large pot, heat vegetable oil to 350˚F.
  • Remove 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 cooked chicken on a platter and pour the sauce over it.
  • Serve over rice and garnish with green onions and/or sesame seeds.

Notes

  • Slightly adapted from Food Network.
  • To Store & Reheat: Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat chicken and veggies over separate stove burners set to medium-low heat, adding a splash of oil to each pan.
  • 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 2-3 months. Thaw it out in the fridge before reheating.
Nutrition Facts
Chinese Chicken and Broccoli
Amount Per Serving (6 ounces)
Calories 219 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 73mg24%
Sodium 970mg40%
Potassium 717mg20%
Carbohydrates 16g5%
Fiber 3g12%
Sugar 5g6%
Protein 29g58%
Vitamin A 1900IU38%
Vitamin C 63mg76%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: asian marinade for chicken, chicken with broccoli chinese, chinese fried chicken