Simple Chicken with Broccoli Recipe cooked in a cast iron wok.
The Broccoli gets steamed, and the chicken gets marinated then blanched ahead of time, so this is a dish that can be cooked very quickly once all of the prep is done. I do the blanching in water, but most restaurants blanch the chicken in oil. Both ways will result in very tender or velvet chicken.
Marinade for the chicken: 8 oz Chicken 1/2 Tablespoon Rice Wine Splash of Soy Sauce 1 Egg White 1/2 Tablespoon Cornstarch
Sauce: 1/4 Cup Chicken Stock 1 Tablespoon Soy Sauce 1 Tablespoon Hoisin Sauce 1 Tablespoon Honey 1 teaspoon black vinegar 1/2 teaspoon Garlic 1/2 teaspoon Ginger 1/2 teaspoon sesame oil Pinch of White Pepper
Thickening slurry: Water and cornstarch (I normally use 2 Tablespoons water and 1 Tablespoon cornstarch)
Coat chicken with the marinade and set aside.
Make sauce.
Steam broccoli until just tender then rinse with cold water.
Add chicken to slowly boiling water. Stir quickly to prevent sticking and turn off the heat. Stir for about 2 minutes until the chicken is opaque. Remove from water, drain, and let cool.
Heat wok on high heat, add oil, and swirl. Add chicken and cook until it gets just a bit of color.
Add sauce when it starts to boil add Thickening slurry.
When the sauce is desired thickness, turn off the heat and serve.
If you’re looking for a healthier version, check out the recipe on my cooking blog. https://jamesstrange.com/healthy-chicken-and-broccoli-stir-fry-recipe/
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Please watch: “Homemade Tender Carnitas Tacos.”
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