Chinese Chicken and Broccoli
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 chicken breasts, boneless and skinless (about 10 ounces)
  • 1 tablespoon corn starch
  • 2 teaspoons dry sherry (or dry white wine)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces (227 g) broccoli florets
  • 3 tablespoons vegetable oil
  • 1 garlic clove, minced
  • 1 slice fresh ginger, minced
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1/4 cup (60 ml) chicken broth
  • 1 teaspoon sugar
  1. Slice chicken breast across the grain into strips about 1/4 inch thick. In a bowl, toss the chicken with the cornstarch, sherry, salt, and pepper. Make sure it’s coated evenly. Set aside for 10 to 15 minutes.
  2. Pour about an inch of water into the pot and put the steamer basket in. Cover and bring to a boil. Place broccoli florets in basket and steam just until the color starts to shine, about 3 minutes. Turn off the heat.
  3. In a wok, heat oil over high heat for about a minute. Add garlic and ginger and stir-fry for just 30 seconds. Add the chicken and stir-fry until it is white and opaque, about 3 to 5 minutes. Add the broccoli, soy sauce, oyster sauce, chicken broth, and sugar. Stir-fry until broccoli is tender and heated through, about 2 to 3 minutes.
  4. Serve with rice.
More Information

6 quart pot
steamer basket
small bowl

Recipe Notes:

I’ve seen many different version of this dish. Some call for onions, scallions, or water chestnuts. Others add an egg white or a tablespoon of vegetable oil to the chicken marinade. And others toss the broccoli into the wok raw.

I used to toss the broccoli into the wok raw, but I found that steaming for just a couple minutes actually helped finish the dish better. Otherwise, the broccoli takes longer to cook and you have to remove the chicken before stir-frying the broccoli so that it doesn't overcook.
Recipe by Andrea Meyers at