And add a unique aroma and taste that you usually find in restaurant dishes.5. Make the sauce by mixing sauce ingredients in a small bawl. For more information and preparing chicken for stir fries, see Bill’s post on Chicken velveting 101. Cornstarch + water slurry. Thank you for sharing!! While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. I’m also a fireman with The City of Columbus, Ohio. Hope your fireman brothers enjoy the recipe too :). Cook lots of rice ahead of time (or skip the rice entirely, since chicken and broccoli makes a great low carb meal)! Now add the blanched broccoli and chicken to the wok. This is what thickens the sauce. optional: chili oil or fresh chiles to taste, 1 lb broccoli, cut into florets and tender portion of stems chopped. For more information and preparing chicken for stir fries, see. Chinese Takeout Chicken and Broccoli (White Sauce! Cut and wash your broccoli (or again, use pre-cut and pre-washed broccoli). In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Bill is the dad of The Woks of Life family. , chicken broccoli with white sauce gets its flavor primarily from ginger, garlic, sesame oil, and Chinese rice wine (Shaoxing wine). Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer. Hi Sabrina, glad you like our brown sauce version! That said, quite a few patrons did want their. Start by marinating your chicken. By checking this, you agree to our Privacy Policy. Very simple to make, and delicious. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Light soy sauce – light in color, intensely flavorful and salty. Mix all the sauce ingredients together and set aside. Looking for more authentic recipes? Of course, then there was the healthy crowd who preferred that the chicken was blanched and less oil was used in the white sauce version. 1. Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Learn how your comment data is processed. This last one is optional, unless you live at my house… in which case chili it up! If you like your brown sauce darker, add a dash more of dark soy sauce. You’ll find variations with beef broth or chicken broth. Easily! Add the chicken and fry until it’s done. Well I didn’t know either, until I started going to the Asian grocery store in my area and started experimenting with different sauces. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. That said, quite a few patrons did want their chicken with broccoli in white sauce. Blanch shrimp and broccoli. This will only take seconds in High flame. Dark soy sauce – darker, thicker, less salty, and use mainly for the color.3. This chicken and broccoli recipe is the authentic restaurant version with a delicious brown sauce. The aromatics and sauce are cooked and thickened with cornstarch slurry, and everything is tossed together at the end. TheWoksofLife.com is written and produced for informational purposes only. Remove everything to a serving bowl. Clean and dry your wok. The chicken will absorb the oyster sauce and water, making the chicken, moist, tender and delicious. Then pour in the sauce mixture. If you like your brown sauce darker, add a dash more of dark soy sauce. Will be making this again and in different stir-fry combos. ahead of time and keep it in your refrigerator for convenience. If you don’t have white pepper you can use black pepper. Cooking chicken breast until it is just done is an art you need to master! Just follow the steps for a guaranteed restaurant-tasting chicken and broccoli stirfry. Chicken and Broccoli is a popular Chinese takeout dish. Yup. Next, prepare the sauce mixture. Spend some money on a few Chinese ingredients and you can make really good Chinese dishes at home. Add another tablespoon of oil, along with the garlic and ginger (if using). Mix your sauce. Of course, then there was the healthy crowd who preferred that the chicken was blanched and less oil was used in the white sauce version. Set aside for 10 minutes. Make the corn starch slutty in a separate bowl. Chicken and Broccoli with brown sauce is a popular Chinese takeout dish. For more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on How to Use Cornstarch in Chinese Cooking. Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Factors such as brands purchased, natural variations in fresh ingredients, etc. Hi Jenna, You’re welcome and happy to hear you enjoyed it! These 5 are my favorite basic stir-fry sauces that I use the most often. In a small bowl or measuring cup, add the warm chicken stock, sugar. The answer is right there… You can’t cook good Chinese dishes by just adding soy sauce. Shaoxing wine/ Chinese rice wine– good for meat dishes to remove the unpleasant raw smell of the meat. Hi Dan B, sounds like you did a great job if your wife approves. Similar to our moo goo gai pan, chicken broccoli with white sauce gets its flavor primarily from ginger, garlic, sesame oil, and Chinese rice wine (Shaoxing wine). Keep mixing until the sauce thickens. Another winner! (Use dry sherry if you don’t have Shaoxing wine). I’m not a pro by any means, that I should let you know. Get pre-washed, pre-cut broccoli florets, and use them right out of the bag. Vegetable broth or water (if possible use a low sodium broth since we’re adding so much salt with the soy sauces). Heat a wok or large skillet over high heat until lightly smoking. If you like your brown sauce darker, add a dash more of dark soy sauce. Stir the. Oyster sauce – Add a really good savory flavor to the dishes. Turn off the heat, remove the chicken, and set aside. Hi Kalia, yes, you can vary the veggies a bit using the same technique! Add the sauce, and bring to a simmer. ), Chinese Broccoli (Gai Lan) with Oyster Sauce. Remove with your spider, drain and set aside. This is my opinion and what works for me. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Save my name, email, and website in this browser for the next time I comment. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Seems like you could mix and match any veggies and meat with this technique as long as the veggies were blanched. Add oil and heat the wok until smoking hot. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Everything’s ready for the wok, and in less than 10 minutes, you have a hot and … Add the stirfry sauce mix, stir with ginger and garlic and let it come to simmer. Stir everything together until well combined and set aside. Various online calculators also provide different results, depending on their sources. At this point, you can make adjustments. Drain and set aside. Next, toss in the chicken and its juices and the blanched broccoli. Don’t overcook your chicken. They’re also juicier and smell just like fried chicken when seared in a hot wok! Add the oil, swirling to coat the sides. How many of you just use soy sauce of your stirfry dishes and wonder why your Chinese dishes taste so different from the ones you get from the restaurants. Bored with just broccoli? Next, prepare the sauce mixture. Clean and dry your wok. Without the strong taste of soy sauce, the delicate flavors of the dish were allowed to come through.