Velvety Soy Chicken and Broccoli Recipe
Prep Time:
1 hour, 10 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • ½ teaspoon baking soda
  • ¼ + ¼ cup soy sauce, divided
  • ¼ cup dry sherry
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon ground black pepper
  • 3 tablespoons oyster sauce
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon sesame oil
  • 2 + 2 tablespoons vegetable oil, divided
  • 1 pound broccoli florets
Directions
  1. Slice the chicken breasts into thin, 1-inch pieces.
  2. Whisk together the baking soda, ¼ cup of the soy sauce, and the dry sherry in a bowl.
  3. Add the sliced chicken to the marinade, cover, and marinate for at least 1 hour and up to overnight.
  4. Whisk together the remaining ¼ cup soy sauce, ½ cup water, brown sugar, cornstarch, black pepper, oyster sauce, ginger, and garlic and set aside.
  5. Add the sesame oil and 2 tablespoons of the vegetable oil to a wok or large sauté pan over high heat.
  6. Add the broccoli to the wok and sauté until the broccoli becomes bright green, about 3 minutes.
  7. Add a few tablespoons of water, allow to absorb, and then remove the broccoli from the pan.
  8. Add the remaining oil and the chicken (leaving the marinade behind) to the hot pan.
  9. Cook until the chicken is browned and cooked through, about 5 minutes.
  10. Add the broccoli back to the pan.
  11. Add in the prepared sauce and cook, stirring frequently, until the sauce thickens, about 3 minutes.
  12. Serve over rice and enjoy.