Menu Enter a recipe name, ingredient, keyword...

Chicken and Broccoli



Google Ads
Rate this recipe 4.2/5 (9 Votes)


  • 1 pound chicken breast cubed
  • 3 scallions, whites only, thinly sliced on an angle
  • 2 garlic cloves, minced
  • 1 inch piece peeled fresh ginger, minced
  • 1 TBS soy sauce
  • 2 TBS sugar
  • 1 TBS, plus 1 t cornstarch
  • 1 1/4 t salt
  • 1 TBS dry sherry
  • 1 TBS dark sesame oil
  • 1/3 about 1/3 C water
  • 3 TBS vegetable oil
  • 5-6 cups broccoli, cut to bite size, keep stalks and florets separate
  • 1 TBS hoisin sauce


Cooking time 45mins


Step 1

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 t of the cornstarch, 1 t of the salt, the sherry, and the sesame oil. Marinate for about 15 minutes. Mix the remaining cornstarch with 1/3 C water.

Heat a large non stick skillet over high heat. Add 1 TBS of the oil and heat. Add the broccoli stems and stir-fry 30 sec. Add the florets and the remaining garlic, giner, 2 TBS of water, and season with 1/4 t salt and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 min. Transfer to a plate.

Get the skillet hot again, and heat 2 more TBS oil. Add the chicken. Stir fry till it looses its raw color and gets a little brown, about 3 min. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if needed to thin the sauce.

serve over rice.

You'll also love

Review this recipe