Chicken and Broccoli Stir-Fry
4 servings15 min prep15 min cookEasy
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The Tale of Chicken and Broccoli Stir-Fry
Story updated
Chicken and broccoli is one of the most iconic dishes on Chinese-American restaurant menus, a westernized adaptation of Cantonese stir-frying techniques that emerged as Chinese immigrants opened restaurants across the U.S. in the 20th century. Its mild, approachable flavor made it a takeout classic.
Ingredients
Scale:· 4 servings
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
- 4 cups broccoli florets
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1/3 cup oyster sauce
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- 1 tsp sesame oil
Instructions
- 1Steam or microwave the broccoli florets for 2-3 minutes until just crisp-tender, then set aside.
- 2Whisk the oyster sauce, soy sauce, cornstarch, and chicken broth together in a small bowl.
- 3Heat the vegetable oil in a large skillet over high heat and cook the chicken pieces for 5-6 minutes until browned and cooked through.
- 4Add the garlic and cook for 30 seconds until fragrant.
- 5Add the broccoli and sauce mixture to the skillet, tossing to coat everything evenly.
- 6Cook for 2-3 minutes until the sauce thickens and clings to the chicken and broccoli.
- 7Drizzle with sesame oil and serve hot over steamed rice.
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