Time: 25 min.
Complexity: easily
Servings: 4

"Chicken and broccoli stir-fry is one of our favorite Chinese dishes at home," shares Vivian Chan. "It's so delicious and always juicy! The secret to super-tender chicken breast is the 'velvetization,' the quick frying of the marinated protein in hot oil. I decided to recreate the same flavors and textures found in Chinese takeout restaurants at home, but on a budget. A few fresh vegetables, plenty of seasoning, and just one chicken breast make a delicious meal for four. The chicken is cooked so well that leftovers, reheated the next day, will still be juicy."

Ingredients:

• 1 fillet (340 g) of chicken breast
• 2 tablespoons light soy sauce
• 1 tbsp + 2 tsp cornstarch
• 3 tablespoons of vegetable oil
• 2.5 cm ginger root, peeled and cut into strips
• 2 cloves garlic, finely chopped
• 220 g broccoli florets
• 110 g shiitake or champignons, remove stems, cut caps into 1 cm wide strips.
• 1 small carrot, peeled and cut into 7cm long strips.
• 1 tbsp. l. shaoxing wine
• 0.5 cups lightly salted chicken broth
• 1/4 tsp ground white pepper, optional
• 1 tsp. dark sesame oil
• 3 cups steamed jasmine rice, for serving

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

chicken breasts, shiitake mushrooms, broccoli cabbage, carrot, ginger root, soy sauce, starch, white peppercorns, sesame oil, rice wine

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Preparation:

Step 1
• Place the chicken breast in the freezer until it firms up slightly and can be sliced ​​thinly, about 20 minutes. Using a sharp or serrated knife, slice the chicken into 0.3 cm (1/4 inch) thick slices. Transfer to a medium bowl and drizzle with 1 tablespoon of soy sauce. Let sit for 10 minutes. Add 1 tablespoon of vegetable oil and 1 tablespoon of cornstarch and mix well. Refrigerate for 20 minutes.
Step 2
• In a small bowl, combine the remaining 2 teaspoons cornstarch with 2 teaspoons water; set aside.
Step 3
• In a wok or large nonstick skillet, heat the remaining 2 tablespoons vegetable oil over medium-high heat. When the oil begins to shimmer, add the chicken pieces in an even layer and cook, undisturbed, until blanchy, about 45 seconds. Flip and cook, undisturbed, until almost cooked through, 45 seconds to 1 minute. Transfer to a bowl.
Step 4
• Add the ginger and garlic to the wok. Cook, stirring frequently, until the garlic is lightly golden, about 30 seconds. Add the broccoli and stir to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrots and stir-fry. Add the Shaoxing wine and cook, scraping up any browned bits. Add the chicken broth, white pepper, if using, chicken, and the remaining 1 tablespoon soy sauce.
Step 5
• Stir the cornstarch mixture in a bowl until smooth, then add to the wok. Stir until well coated, reduce heat to medium-low, and cover. Cook until the sauce thickens slightly and the chicken is cooked through, about 2 minutes. Drizzle with sesame oil. Stir and transfer to a serving platter. Serve the stir-fry with warm rice.

Votes: 1

Author of the recipe - Vivian Chan – recipe developer, developer of new flavor combinations