Chicken and Broccoli Stir Fry
Adam ate two bowls the first time I made this. He was in his anti-broccoli phase, three months of refusing it in every form I tried. Then one night in 2022 I threw this together from what was in the fridge. He called it "brown sauce chicken." That name stuck. I have made it every week since.
Ingredients
Check off as you go
- For the chicken marinade:
- 500g (1.1 lb) chicken breast, sliced thin against the grain
- 1 tablespoon soy sauce (or tamari for gluten free)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon baking soda (for velveting, optional but worth it)
- For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 120ml (1/2 cup) chicken broth
- 1.5 tablespoons cornstarch
- 1/2 teaspoon white pepper
- For the stir fry:
- 400g (14 oz) broccoli florets
- 4 garlic cloves, minced with a knife
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red chili flakes (optional)
- 2 tablespoons neutral oil
- To serve: sesame seeds, sliced green onion, jasmine rice
Instructions
- 1
Chop broccoli florets into bite-size pieces and set them aside. If you can wait 30 to 40 minutes before starting the stir fry, do it. An enzyme in raw broccoli converts to sulforaphane during this window. Above 70C it stops working. I chop when I get home and start cooking after the boys change out of school clothes.
- 2
Slice chicken breast thin against the grain. Toss with soy sauce, cornstarch, sesame oil, and baking soda. Let it sit for 15 minutes. The baking soda raises the surface pH and keeps the chicken tender even at high heat. Rinse it off well before cooking.
- 3
Whisk all sauce ingredients together in a small bowl and set it next to the stove. Stir fry moves fast. You will not have time to measure things mid-cook.
- 4
Bring a pot of salted water to a boil. Drop the broccoli florets in for 90 seconds, then drain. They should be bright green with a little bite left. They finish cooking in the sauce.
- 5
Heat a wok over the highest heat your stove has. Add 1.5 tablespoons of oil. When it shimmers, add chicken in a single layer. Do not overcrowd. Cook in two batches if needed. Let it sit undisturbed for 90 seconds to get some colour, then flip. About 4 minutes total. Remove to a plate.
- 6
In the same wok, add remaining oil, then garlic and ginger. Stir constantly for 30 seconds. Pour in the sauce. It will bubble up immediately. Keep stirring until it thickens and turns glossy, about 45 to 60 seconds. It should coat the back of a spoon.
- 7
Add the chicken and broccoli back to the wok. Toss everything to coat evenly. Serve immediately over jasmine rice with sesame seeds and sliced green onion.
Tips for Success
- ✓Overcrowding kills the dish. If the chicken pieces touch each other they steam instead of sear. You get pale, chewy meat and a watery sauce. Two batches, two extra minutes, totally different result.
- ✓Never use frozen broccoli. It releases water when it hits the pan. Your sauce will go thin and will not recover.
- ✓Alfi prefers chicken thighs. He says breast is too dry and honestly he is right. Thighs stay moist, are harder to overcook, and have more flavour. Slice and cook them the same way.
- ✓The sauce is the whole recipe. I sometimes make double and keep half in the fridge. It lasts three days and works on noodles, tofu, or a second round of broccoli.
- ✓Real wok hei needs a restaurant flame. Your home stove cannot reach those temperatures. But heat the pan until it just starts to smoke before adding oil and you will get most of the way there.
Nutrition (per serving)
Frequently Asked Questions
Should broccoli be cooked before adding to stir fry?
Yes, briefly. Blanch broccoli florets in boiling salted water for 90 seconds, then drain. This sets the colour and softens them just enough before they go into the sauce. Adding raw broccoli straight to the sauce either leaves it too crunchy or makes you overcook it to mush while you wait.
What is the sauce made of in chicken and broccoli stir fry?
The base is soy sauce and oyster sauce. The oyster sauce gives it the glossy, savoury depth you get at a Chinese restaurant. Shaoxing wine adds aroma that soy alone cannot match. Sesame oil goes in last for fragrance. Cornstarch and broth make the sauce thicken and cling to the chicken and broccoli.
Can I use chicken thighs instead of chicken breast?
Yes. Thighs have more fat, stay moist, and are much harder to overcook. Slice them thin against the grain and cook them exactly the same way. If you are meal prepping, thighs hold up better on day two.
How do I stop the broccoli from going mushy?
Three things: use fresh broccoli (not frozen), blanch for 90 seconds only, and add it to the wok at the very end. It needs about 60 seconds in the sauce and no more. Do not cover the wok once the broccoli is in. Trapped steam softens it fast.
