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Chicken broccoli stir fry in a wok with glossy sauce over steamed rice

Chicken Broccoli Stir Fry (Extra Saucy)

A big-batch, extra saucy Chinese-style chicken and broccoli stir fry ready in under 20 minutes. Built around a minimum-ingredient sauce featuring Shaoxing cooking wine, the restaurant secret for deep, authentic flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 239
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g chicken breast thinly sliced, or boneless thighs
  • 1.5 tsp baking soda for optional tenderizing only
  • 2 tbsp cornstarch
  • 3 tbsp light soy sauce not dark soy sauce
  • 1.5 tbsp Shaoxing cooking wine or Mirin as substitute
  • 3 tbsp oyster sauce or vegetarian oyster sauce
  • 2 tsp toasted sesame oil
  • 1 pinch white pepper or black pepper
  • 1.25 cup water
  • 2 tbsp peanut or canola oil
  • 0.5 onion sliced
  • 2 garlic cloves finely minced
  • 400 g broccoli florets cut into small bite-size pieces and pre-cooked by steaming or microwaving

Equipment

  • Large wok or skillet
  • Kitchen scale
  • Microwave or steamer for broccoli

Method
 

  1. Optional: toss sliced chicken with baking soda and rest for 20 minutes. Rinse thoroughly and pat completely dry before cooking.
  2. Steam or microwave broccoli florets on high for about 3 minutes. Drain very thoroughly, pressing with a clean towel to remove excess water that would dilute the sauce.
  3. Combine cornstarch and soy sauce in a bowl and stir until completely smooth with no lumps. Add all remaining sauce ingredients including water and stir to combine. Set aside.
  4. Heat oil in a large wok or skillet over high heat. Add garlic and sliced onion and cook for 30 seconds, stirring constantly.
  5. Add chicken and cook for about 2 minutes, tossing frequently, until fully cooked through.
  6. Add the pre-cooked broccoli and pour in the sauce mixture. Stir well and simmer for 2 minutes until the sauce thickens into a rich, glossy coating.
  7. Serve immediately over steamed white rice.

Notes

Use light or all-purpose soy sauce only, dark soy will overpower the dish. Drain broccoli very well before adding to the wok. If no Shaoxing wine is available, reduce oyster sauce to 2 tbsp and substitute the water with low-sodium chicken stock.
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