Homemade Chinese Chicken and Broccoli
A delightful dish that brings the essence of takeout right into your kitchen, featuring chicken and broccoli in a savory sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Healthy, Protein-rich
Ingredients
- 1 large head of broccoli, cut into florets
- 3 green onions, trimmed and sliced
- 1½ lbs skinless, boneless chicken thighs, cut into bite-sized pieces
- 3 cloves garlic, peeled and finely chopped
- 1 inch piece of ginger, peeled and chopped
- 2 Tablespoons hoisin sauce
- 3 Tablespoons light soy sauce (extra to taste)
- 6 Tablespoons honey
- 3 Tablespoons vegetable oil
- 6 Tablespoons hot water
Instructions
- Prepare the broccoli: In a pot, steam or sauté the broccoli until it’s tender yet still slightly firm, about 3-5 minutes. Set aside to keep warm.
- Cook the chicken: Heat a wok over high heat and add 1 tablespoon of vegetable oil. Add the chicken pieces and brown on all sides for about 5-7 minutes. Once browned, remove the chicken from the wok and set it aside.
- Sauté aromatics: In the same wok, add another tablespoon of oil if necessary. Fry the garlic, spring onions, and ginger for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Combine chicken and sauces: Return the chicken to the wok. Add the hoisin sauce, soy sauce, and hot water. Bring the mixture to a boil.
- Simmer and reduce: Drizzle with about half of the honey. Cover the wok and simmer for 7-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened, adjusting sweetness with additional honey if desired.
- Add broccoli: Add the steamed broccoli to the wok. Toss gently to coat it in the sauce and cook for another 2-3 minutes until everything is heated thoroughly.
Notes
Don’t overcook the chicken and broccoli. Adjust the sauce to taste. Cut vegetables uniformly for even cooking.