This chicken and broccoli stir-fry might seem straightforward, but there’s a trick that makes all the difference. Before the chicken goes anywhere near the wok, we give it a quick treatment with baking soda. It’s a really simple but effective technique that Chinese restaurants use to get that lovely tender texture in their meat.
The whole dish takes about 40 minutes, but most of that is just waiting time while the chicken tenderises. You can use this time to get your rice on, chop your veg and mix up your sauce. The actual cooking part is fairly quick – just the way a good stir-fry should be.
The sauce is a balanced mix of salty oyster sauce and soy, made glossy with a touch of cornflour. Fresh ginger and garlic provide a flavour base, while the broccoli is steamed just enough to keep its bite and that bright green colour. I’ve added bamboo shoots for a bit of crunch, but you could leave them out if they’re not your thing.
What I particularly like about this recipe is that it’s reliable – the kind of dinner you can make on a Tuesday night when you want something tasty but don’t fancy anything too complicated. It’s the ultimate fake-away.
The finished dish isn’t trying to be anything fancy – just good, proper Chinese-inspired food that’s a step above your usual home-cooked stir-fry. The chicken comes out really tender, the sauce is rich without being heavy, and everything tastes fresh and clean. It’s just right served with a bowl of steaming rice, and any leftovers heat up well for lunch the next day.
Ginger-Glazed Chicken and Broccoli Stir-Fry
Ingredients
- 2 chicken breasts, thinly sliced
- ¼ teaspoon baking soda
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornflour
- Black pepper to taste
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon cornflour
- 125ml chicken stock
- 1 small broccoli head, cut into florets
- 1 tin bamboo shoots, drained
- 1 small onion, peeled and cut into wedges
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Steamed rice, for serving
Directions
- Toss sliced chicken with baking soda in a bowl. Cover and let sit for 20 minutes in the fridge.
- Rinse the chicken thoroughly under cold water to remove all the baking soda. Pat very dry with paper towels.
- In a medium bowl, combine the rinsed chicken with marinade ingredients: 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon cornflour, and black pepper. Mix well and let marinate for 15 minutes.
- Meanwhile, prepare the sauce by whisking together 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon cornflour, and chicken stock in a small bowl. Set aside.
- Steam broccoli florets for 3-4 minutes until bright green and slightly crisp. They should be slightly undercooked as they will continue cooking later. Immediately transfer to a bowl of cold water to stop the cooking process, then drain.
- Heat sesame oil in a large wok or frying pan over medium-high heat. Add marinated chicken and cook for 4-5 minutes until golden and cooked through. Remove to a plate.
- In the same pan, add a little more oil if needed. Add garlic, ginger, and onions, stir-frying for 30 seconds until fragrant.
- Add bamboo shoots and steamed broccoli, stir-frying for another minute.
- Return chicken to the pan and pour in the prepared sauce. Stir continuously until the sauce thickens and everything is well coated, about 2-3 minutes.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot over steamed rice.
