Chinese Chicken and Broccoli with Brown Sauce

Rice Ingredients

• 2 cups jasmine rice
• 4 cups water

Chicken and Broccoli Ingredients

• 4 boneless, skinless chicken thighs
• 1 large head broccoli
• 2 carrots
• 3 to 4 cloves garlic
• 1 cup low-sodium chicken broth
• Olive oil or oil of choice

Brown Sauce Ingredients

• 1/4 cup hoisin sauce
• 1/2 teaspoon oyster sauce
• 1/4 teaspoon soy sauce
• 1 tablespoon white cooking wine
• 1/4 teaspoon white pepper
• 1/4 teaspoon cornstarch

Instructions

1. Bring 4 cups of water to a boil.
2. Add 2 cups jasmine rice, stir, lower the heat, and simmer for 5 to 10 minutes until tender but not mushy. Set aside.
3. Rinse the chicken, pat it completely dry, trim fat and silver skin, then slice thin.
4. In a bowl, mix hoisin sauce, oyster sauce, soy sauce, white cooking wine, white pepper, and cornstarch. Set aside.
5. Slice carrots, mince garlic, and cut broccoli into bite-size florets. Wash and drain.
6. Add a little garlic, a splash of wine, and about 1 tablespoon of the sauce to the raw chicken. Mix well.
7. Heat oil in a pan on high. Add chicken and cook until fully done.
8. Remove the chicken and save the juices.
9. Add more oil to the pan. Add carrots and garlic, stir, then add broccoli. Cook on high.
10. Add chicken broth and cook broccoli until bright green.
11. Strain the vegetables but save the liquid.
12. Return the liquid to the pan over low-medium heat.
13. Pour in the remaining sauce and stir until slightly thickened.
14. Add the chicken and juices back to the pan.
15. Add vegetables and toss until everything is fully coated.
16. Serve over jasmine rice.

Why This Chicken and Broccoli Works

Boneless chicken thighs stay tender and flavorful in a hot stir fry. Broccoli and carrots add color, texture, and freshness while the brown sauce coats every bite.

The sauce thickens with a small amount of cornstarch, giving the dish that takeout-style finish without making it too heavy.

Helpful Cooking Tips

• Pat the chicken dry. This helps it brown better in the pan.
• Slice chicken thin. Thin slices cook fast and stay tender.
• Do not overcook broccoli. Bright green broccoli tastes better and keeps texture.
• Save the juices. Chicken juices and vegetable liquid add flavor to the sauce.
• Serve right away. Stir fry tastes best fresh and hot.