A Classic Chinese Chicken and Broccoli Stir-fry
A truly reliable recipe for a classic chicken and broccoli stir-fry, perfect for a speedy weeknight supper. Learn the secrets to a perfectly balanced sauce and tender-crisp vegetables.
There is something immensely satisfying about the sizzle and scent of a stir-fry hitting a hot wok. It’s a method of cooking that promises speed, freshness, and vibrancy, but which can, I know, feel a little daunting. The key, as with so many things in the kitchen, is not speed, but preparation. Get everything in its right place, and the cooking becomes a simple, joyful dance.
This recipe for chicken and broccoli is a cornerstone of home-style Chinese cooking. It’s not a slavish, overly complex restaurant dish, but rather a blueprint for a perfectly balanced, wholesome, and incredibly tasty meal you can get on the table in under half an hour. It relies on good ingredients and one or two simple techniques that elevate it from the everyday to something really rather special.
We will be using a method called ‘velveting’ for the chicken, which is a simple restaurant trick to ensure the meat is incredibly tender and succulent. Once you’ve learned it, you’ll never go back. This, combined with a sauce that is savoury, slightly sweet, and deeply flavourful, makes for a dish that will become a firm favourite in your weekly repertoire.
Why You'll Love This Recipe
- The 'velveting' technique, a simple marinade with cornflour and egg white, guarantees incredibly tender and moist chicken every time.
- Blanching the broccoli separately ensures it is perfectly cooked and vibrant green, without becoming soggy in the wok.
- The sauce is perfectly balanced with salty soy, rich oyster sauce, and nutty sesame, creating a classic flavour profile that coats the ingredients beautifully.
Ingredients
- 2 boneless, skinless chicken breasts (about 350g), sliced into thin strips
- 1 large head of broccoli (about 300g), cut into small florets
- 1 tbsp cornflour
- 1 medium egg white, lightly beaten
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 2 tbsp groundnut or vegetable oil
- 2 cloves garlic, finely chopped
- 1 inch piece of fresh ginger, peeled and finely chopped
- 50g unsalted cashew nuts
- For the Sauce:
- 3 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp caster sugar
- 100ml chicken stock or water
- 2 tsp cornflour mixed with 1 tbsp cold water
Equipment Needed
Wok or large frying pan · Sharp knife · Chopping board · Medium saucepan · Colander · Several small bowls for ingredients · Measuring spoons and cups
Step-by-Step Instructions
- First, prepare the chicken. In a medium bowl, combine the sliced chicken with the 1 tbsp of cornflour, the beaten egg white, and the Shaoxing rice wine. Mix thoroughly until every piece is coated. This is the ‘velveting’ process. Set aside for at least 15 minutes.
- Next, prepare the broccoli. Bring a medium saucepan of water to a rolling boil. Add the broccoli florets and blanch for just 1-2 minutes until bright green but still with a definite bite. Immediately drain and run under cold water to stop the cooking process. Set aside.
- Now, make the sauce. In a small bowl or jug, whisk together the light soy sauce, oyster sauce, sesame oil, caster sugar, and chicken stock. Have the cornflour and water slurry ready beside it.
- Place a wok or a large, heavy-based frying pan over a high heat. When it is very hot (a drop of water should sizzle and evaporate instantly), add the 2 tbsp of oil.
- Carefully add the marinated chicken to the wok in a single layer. Let it sear for a minute without moving, then stir-fry for 2-3 minutes until the chicken is opaque and lightly golden. Remove the chicken from the wok with a slotted spoon and set aside.
- Add the chopped garlic and ginger to the wok, and stir-fry for 30 seconds until fragrant. Be careful not to let them burn.
- Return the chicken to the wok along with the blanched broccoli and the cashew nuts. Toss everything together for a minute.
- Pour the prepared sauce mixture into the wok. Bring to a simmer and let it bubble for a minute to allow the flavours to meld.
- Give the cornflour slurry a quick stir and pour it into the wok. Continue to stir-fry for another minute until the sauce has thickened to a lovely glossy consistency that coats the chicken and broccoli.
- Serve immediately, preferably with steamed jasmine rice.
Delia's Notes from the Kitchen
The absolute secret to any successful stir-fry is not in the cooking itself, but in the preparation. Before you even think about turning on the heat, have everything chopped, measured, and ready to go in little bowls next to the hob. The cooking takes mere minutes, and you must be able to give it your undivided attention. This 'mise en place' is the true mark of an organised cook.
How to Store & Reheat
Stir-fries are always best eaten immediately for the best texture. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, it's best to use a microwave in short bursts to avoid overcooking the broccoli. Alternatively, you can gently reheat in a pan with a splash of water, but be aware the vegetables will soften.
Frequently Asked Questions
What is 'velveting' and is it really necessary?
Velveting is the process of coating the chicken in a mixture of cornflour, egg white, and rice wine. It creates a protective layer that keeps the meat incredibly moist and tender during the high-heat cooking of a stir-fry. While you can skip it, I do urge you to try it; it is the secret to achieving restaurant-quality texture at home.
Why did my chicken come out tough?
This can happen for two reasons: either the chicken wasn't 'velveted', or the wok wasn't hot enough. It is crucial to get the pan searingly hot before adding the chicken, so it cooks quickly on the outside, sealing in the juices.
Can I use frozen broccoli?
Fresh broccoli will always give the best flavour and texture. However, if using frozen, there is no need to blanch it first. Simply add the frozen florets to the wok after the garlic and ginger, stir-fry for a couple of minutes with a splash of water to help it steam, then proceed with the recipe.
My sauce is too thin, what can I do?
This is easily remedied. The cornflour slurry at the end is what thickens the sauce. If it's still too thin for your liking, simply mix another teaspoon of cornflour with a tablespoon of cold water and stir it in until you reach the desired consistency.
Can I add other vegetables to this stir-fry?
Absolutely. This recipe is an excellent base. Sliced carrots, bell peppers, mangetout, or baby corn are all wonderful additions. Just be mindful of their cooking times; add harder vegetables like carrots earlier on, and softer ones like peppers towards the end.