Chicken and Broccoli Stir Fry
17 ingredients · 8 steps · from Epicurious
Ingredients
- As needed Thinly sliced chicken breast
- To coat protein Egg white
- To coat protein Cornstarch
- A pinch Baking soda
- To taste Salt
- As needed Light soy sauce
- As needed Oyster sauce
- As needed Hoisin sauce
- As needed Ketchup
- To taste Sugar
- To taste MSG
- For sauce thickening Cornstarch
- As needed Toasted sesame oil
- 1 clove Garlic (grated)
- As needed Broccoli florets
- For cooking Neutral high smoke point oil
- To blanch chicken Water or stock
Steps
- Prepare the protein (Velveting): Combine thinly sliced chicken breast with egg white, cornstarch, baking soda, and salt in a bowl. Massage and work the ingredients into the chicken for about 45 seconds to create a smooth texture.
- Marinate the chicken: Let the marinated chicken sit for 30 minutes.
- Prepare the sauce: Whisk together light soy sauce, oyster sauce, hoisin sauce, ketchup, sugar, MSG, cornstarch (for thickening), toasted sesame oil, and grated garlic in a bowl. Whisk until combined.
- Par-cook the broccoli: Cook the broccoli ahead of time by blanching it until the stem feels like it is just about to break, or for about 1–2 minutes.
- Cook the chicken (Pass through): Heat water or oil in a wok over high heat. Add the marinated chicken and cook for only 30 to 45 seconds per side to set the protein without overcooking it.
- Stir fry: Heat neutral oil in a wok over high heat until smoking slightly. Quickly stir-fry the pre-cooked broccoli in the hot pan.
- Combine ingredients: Add the cooked chicken and then pour the prepared sauce around the rim of the wok. Toss everything quickly using a wave-like motion to coat all ingredients, allowing the sauce to reduce against the edges for about 1 minute or two.
- Serve immediately over white rice.
Recipe extracted by Foodle from “Why Stir Fry is Better in Restaurants (And How to Do It At Home) | Epicurious 101” by Epicurious. Quantities follow the video and may be approximate — watch the original for technique.