Chinese Chicken and Broccoli

Chicken and broccoli over white rice is one of our favorite meals to order when we get Chinese food. I can’t believe I have never tried making it before, but I recently saw a recipe that looked really promising so I decided to give it a try. Well, that recipe actually turned out to be a major disappointment. It seemed like the ingredients had the right idea, but the quantities were a bit odd so that flavors of the sauce were very off-balance and just, well, icky! I could barely finish my meal. Last week I decided to give it another go and just come up with my own sauce instead. I am happy to report that this second attempt was much more successful and we absolutely loved it. I am thrilled to have come up with a home version of another restaurant favorite – saving money is always a good thing!
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Ingredients:

Directions:

Source:

Yield about 4-6 servings

Ingredients

1 tbsp. peanut oil, divided
1½ tsp. sesame oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, finely minced
1 tsp. grated fresh ginger
¼-½ tsp. red pepper flakes
4 cups broccoli florets
6 tbsp. chicken broth, divided
2 tbsp. oyster sauce
1 tbsp. hoisin sauce
4 tbsp. soy sauce
1½ tsp. cornstarch
3 scallions, chopped
Sesame seeds, for garnish (optional)

Directions

01
Heat about half of the peanut oil and the sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces to the pan and sauté until golden brown and cooked through. Transfer to a bowl with a slotted spoon and cover with foil to keep warm. Add the remaining oil to the pan. Add the garlic and ginger and sauté until fragrant, about 30 seconds. Add the red pepper flakes and broccoli florets to the pan. Pour in about half of the chicken broth – it should steam and boil quickly. Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated. Add the oyster sauce and hoisin sauce to the pan. In a small bowl, whisk together the soy sauce and cornstarch, and add to the pan. Stir in the remaining chicken broth. Return the chicken pieces to the pan. Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in the scallions. Serve over rice and garnish with sesame seeds, if desired.

Source

Annie’s Eats original