Chicken and Broccoli Stir-Fry
Did you know you can make the popular Chinese Chicken and broccoli Stir-Fry dish just within 20mins and you can easily make it just as good as you get it from the restaurants? Yup. Seriously. Spend some money on a few Chinese ingredients and you can make really good Chinese dishes at home. Easily!
Why does homemade stir-fry taste different from restaurants and how to fix that?
How many of you just use soy sauce in your stir-fry dishes and wonder why your Chinese dishes taste so different from the ones you get from the restaurants? The answer is right there... You can’t cook good Chinese dishes by just adding soy sauce. And do you know even soy sauces are different from cuisine to cuisine? Well, I didn’t know either, until I started going to the Asian grocery store in my area and started experimenting with different sauces.
The cooking method, heat level, quality of ingredients, and even the Wok you use matter too. But I think what makes the biggest diefferenr is the sauce mix you use.
Sauces I use for Chicken and Broccoli Stir-fry:
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1. Light soy sauce - light in color, intensely flavorful, and salty. the most common one.
2. Dark soy sauce - darker, thicker, less salty, and used mainly for the color.
3. Oyster sauce - Add a really good savory flavor to the dishes. And no it doesn’t taste like oysters.
4. Shaoxing wine/ Chinese rice wine- good for meat dishes to remove the unpleasant raw smell of the meat. And add a unique aroma and taste that you usually find in restaurant dishes.
5. Toasted sesame oil - few drops of this at the end adds a nice umami and toasty flavor.
Most of the time I use a few of these to make a sauce mix to match with the other ingredients I use.
I also recommend you to buy a carbon steel wok if you’re really into wok-style dishes. Even though it’s extra work to season and maintain a carbon steel wok, you cannot get that charred smokey flavor and look from any other cookware. This is the wok I currency use and I’m in love with it (Affiliate Link: https://amzn.to/2XiHkiG ). But check if this works with the stove you have.
Okay.. I’m sorry if I bored you with too much information. I hope you make this Chicken and Broccoli Stir-Fry aka Chicken and broccoli in brown sauce recipe. It's an easy dish that is soooo good and sooo quick. Just follow the steps for a guaranteed restaurant-tasting chicken and broccoli stirfry.
More recipes you might like:
Hey! Do you know that you can make the popular Chinese chicken and broccoli in brown sauce takeout stir-fry dish just as good as you get it from the restaurants, within just 20 minutes?
- 240 g boneless skinless chicken thighs cut into bite size pieces
- 1 tsp Shaoxing cooking wine
- 2 tsp corn starch
- 2/3 cup water
- 1/2 tsp chicken bouillon powder
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tbsp corn starch
- 2 tbsp cold water
- 1 1/2 cup cup broccoli florets blanched for 2 - 3 mins
- 1 tbsp ginger finely diced
- 1 tbsp garlic finely diced
- 2 tbsp oil
Blanch the broccoli and keep them aside.
Marinade chicken with Shaoxing wine and corn starch. (Use dry sherry if you don’t have Shaoxing wine).
Make the sauce by mixing sauce ingredients in a small bawl.
Make the corn starch slutty in a separate bowl.
- Add oil and heat the wok until smoking hot. Add the chicken and fry until it’s done. Remove the chicken to a plate.
- Now add ginger and garlic to the wok and fry for few seconds. Do not let them brown.
- Add the stirfry sauce mix, stir with ginger and garlic and let it come to simmer. This will only take seconds in High flame
- Now add the blanched broccoli and chicken to the wok. Stir for few seconds and add the corn starch slurry. Keep mixing until the sauce thickens. Remove everything to a serving bowl. Serve with plain rice.
