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Szechuan-Style Chicken with Broccoli

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A vibrant stir-fried chicken dish enveloped in a fiery sauce, complemented by crisp broccoli florets.

Ingredients

Scale
  • 1 pound of chicken breast
  • 2 tablespoons of vegetable oil
  • 3 cups of broccoli florets
  • 1 tablespoon of ginger, minced
  • 2 cloves of garlic, minced
  • 1/4 cup of soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of sesame oil
  • 1 teaspoon of sugar
  • 1/2 teaspoon of crushed red pepper flakes (optional)
  • 1 tablespoon of cornstarch mixed with 2 tablespoons of water
  • Salt and pepper to taste

Instructions

  1. Begin by heating the vegetable oil in a large pan over medium-high heat. Once hot, add the sliced chicken breast. Season with a pinch of salt and pepper, allowing it to sizzle and brown for about 5-7 minutes until fully cooked. Remove the chicken from the pan and set aside for later.
  2. In the same pan, if needed, add a dash more oil and then toss in the broccoli florets. Stir-fry these vibrant greens for around 3-4 minutes until they turn bright green and are slightly tender, maintaining their crunch.
  3. Introduce the minced ginger and garlic into the pan, sautéing for about a minute, letting the fragrant aroma envelop your kitchen. It’s time to return the cooked chicken to join the broccoli in the pan.
  4. Pour in the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and crushed red pepper flakes (if using). Stir everything well to ensure an even coating of the delicious sauce.
  5. Finally, stir in the cornstarch mixture and cook for an additional 2-3 minutes. Watch as the sauce thickens beautifully, wrapping itself around the chicken and broccoli.
  6. Serve hot with a side of fluffy rice or tender noodles. Enjoy the delicious journey of flavors!

Notes

For extra crunch, toss in some roasted peanuts at the end. Feel free to switch up the veggies with bell peppers or snap peas. Adjust the spice level to your preference.

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