Chicken with broccoli in white sauce
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 573, total fat 28 G., saturated fats 3 G., proteins 45 G., carbohydrates 33 G., fiber 3 G., cholesterol 127 mg, sodium 1065 mg, sugar 4 G.
Calories 573, total fat 28 G., saturated fats 3 G., proteins 45 G., carbohydrates 33 G., fiber 3 G., cholesterol 127 mg, sodium 1065 mg, sugar 4 G.
Chicken with broccoli is a popular dish in Chinese restaurants, where it's typically topped with a rich brown sauce. This recipe features a milder but no less delicious Chinese white sauce, clear and savory, thickened with cornstarch paste. It also uses the traditional Chinese technique of "velvetizing," a process of marinating the meat in a thin coating of starch and vegetable oil, which softens the meat, helps retain juices, and crisps up the skin. If velveting seems complicated, don't worry: it's essentially a simple marinating process that takes just a few minutes of active work and 30 minutes of resting time. Don't skip this step, and you'll have perfectly tender and juicy chicken with tons of savory flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g boneless, skinless chicken breasts (about 2 pcs.)
- 1/4 tsp ground white pepper
- 5 tablespoons cornstarch
- 6 tbsp + 1 tsp neutral vegetable oil, divided
- 4 cups (about 450 g) broccoli florets
- 0.5 tbsp grated garlic (about 3 cloves)
- 0.5 tsp grated ginger
- 1.5 cups chicken broth
- 1 tsp. powdered chicken broth, such as Lee Kum Kee
- 0.5 tsp sugar
- Hot steamed rice for serving
We recommend
Recipes with similar ingredients: chicken breasts, broccoli cabbage, ginger root, starch, white peppercorns
Cooking the dish according to the recipe:
- Halve the chicken breasts lengthwise, then slice them at a slight angle into 1/4-inch-thick slices. Transfer to a medium bowl. Add 1 1/2 teaspoons coarse salt, 1/4 teaspoon ground white pepper, and 3 tablespoons cold water. Using your hands (wear gloves if desired), rub the seasonings into the chicken until most of the seasoning is absorbed, about 1 minute.
- Add 3 tablespoons of cornstarch and stir until the cornstarch is moistened. Add 3 tablespoons of vegetable oil and massage until completely coated. Set the chicken aside to marinate at room temperature for 30 minutes.
- In a wok, bring 4 cups of water to a boil over high heat and add 2 teaspoons of salt and 1 teaspoon of neutral oil. Add the broccoli and cook until bright green, about 2 minutes. Drain the broccoli and rinse under cold water. Drain and set aside.
- Combine the remaining 2 tablespoons cornstarch and 3 tablespoons cold water in a small bowl until smooth. Set aside.
- Heat the wok over high heat until smoking, about 3 minutes. Remove the wok from the heat, add the remaining 3 tablespoons of vegetable oil, and swirl to coat the wok. Return the wok to high heat and add the marinated chicken, spreading it out evenly so that every piece touches the wok. Cook, without stirring, until the chicken begins to brown, about 2 minutes. Stir and cook until the chicken is lightly browned, about 2 minutes.
- Add the grated garlic and ginger to the wok and stir until fragrant, about 30 seconds. Add the broccoli and stir-fry for another 30 seconds. Add the chicken broth, bouillon powder, and sugar and bring to a boil. Taste and add salt if needed.
- Gradually stir the cornstarch slurry into the wok and continue cooking until the sauce thickens and coats the broccoli. Pour over hot rice and serve immediately.
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