Chicken Broccoli Stir Fry

Tender chicken and crunchy broccoli stir-fry is a favorite for everyone. We love it because it cooks quickly, packs flavor, and offers a well-balanced mix of textures.  Let’s cook this chicken-and-broccoli stir-fry in 20 minutes.  

Broccoli is the everyday vegetable on our table. The most common way is to stir-fry it with garlic or mix it with oyster sauce. Adding protein like chicken or pork makes it really delicious.

Chicken Breast Vs Boneless Chicken Thigh

People always argue about whether to use chicken breast or chicken thigh in stir-fry dishes.  My answer is boneless chicken thigh.   I prefer the darker color, juicier texture, and tenderness because it has some fat, a richer flavor, and a slightly springy texture.  It also holds up better to seasonings and sauces.

But if you prefer a firmer, cleaner texture or are watching your fat intake, breast is also a good option.

How to Velvet Chicken for Stir-Frying

Velveting, also called marinating, is the key foundation step for protein stir-fries and applies to our chicken and broccoli stir-fry.  Velveted chicken absorbs and holds more flavor and stays super tender after cooking because the starch layer protects it. Let’s learn how to velvet chicken for common stir-frying.

Many recipes use baking soda for marinating; that’s a good choice because it can weaken the protein bonds in muscle fibers, making the meat tender. But it can affect the chicken’s natural aroma and leave an off taste. So I don’t recommend using baking soda for marinating. If you do it correctly, this method gives you super-tender chicken without losing the original flavor.  

• Cut the boneless chicken thigh into pieces of similar thickness and put them on a plate. Add salt, light soy sauce, and white pepper to marinate the chicken for a basic savory taste.
• Then, mix water and cornstarch. These two ingredients form a protective layer that helps prevent the chicken from drying out and overcooking during stir-frying.

I love to use scallion and ginger water as a substitute for Shaoxing wine or cooking wine. It is super easy to make: add around 2 tablespoons of warm water with 1 scallion and ginger pieces. Then squeeze and crush the scallion and ginger by hand. It can effectively remove the raw meat taste without adding any extra flavor.

Finally, add some oil and mix well. The oil layer prevents the chicken pieces from sticking to each other or the bottom of the wok.

Now, the marinating is finished. You can do this in advance; cover and refrigerate.

5 tips for perfect Chicken and broccoli stir-fry

1. First, heat the wok until smoking hot. This crucial step prevents the sticky problem of stir-frying pork in a classic wok.
2. Avoid cooking cold meat. If you are using frozen meat, make sure it’s fully thawed before using it. Or, if you marinate the chicken in advance, let it return to room temperature.
3. Fry in small batches. My favorite amount is no more than 200g. Frying a large amount of chicken in a wok lowers the wok’s temperature and increases stir-frying time.
4. Stir quickly and constantly. Don’t leave the chicken in the wok for too long. Stir quickly and continuously to ensure each piece of chicken cooks evenly.
5. Don’t spoil the protective layer: transfer the chicken out as soon as the surface turns white. Don’t leave it in the wok, or it will overcook.  

Step-by-Step Instructions

Blanching the broccoli

I recommend blanching the broccoli before stir-frying because it can make it greener and crunchier. Add a pinch of salt and about 1 teaspoon of vegetable oil. Add the broccoli, then remove it as soon as the water returns to a boil. Drain the extra water.

Fry the pork

First, heat the wok or pan. Add cooking oil to the wok or pan, then add the marinated chicken when the oil is warm but not hot. Stir continuously until the chicken turns darker and loses its original color. Transfer out.

Add the broccoli

Now, add the broccoli. After transferring the pork slices, leave the oil in the pan.

Add the minced garlic and fry until fragrant, then add the broccoli. Add light soy sauce and oyster sauce for a savory flavor.

Mix it up

Now, return the chicken and add 2-3 Thai chili peppers.  Toss to mix everything.  Drizzle in sesame oil at the end and serve hot.  

Note: don’t over-stir; otherwise, you can break the starch layer.

Chicken and Broccoli Stir Fry

Quick and easy Chicken and Broccoli Stir Fry

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Ingredients

• 1/8 tsp. salt optional (you can skip this for a less salted dish)
• 1/2 tbsp. light soy sauce
• 2 tbsp. water with ginger and scallion soaked in
• 1/4 tsp. white pepper powder
• 3 tsp. cornstarch
• 1/2 tbsp. vegetable oil
• 1/2 head broccoli medium-sized
• 3 tbsp. cooking oil
• 1/2 thumb-sized ginger skin removed and sliced
• 3 garlic cloves sliced
• 1/2 tbsp. oyster sauce
• 1/2 tbsp. light soy sauce
• 1 tsp. sesame oil optional

Instructions

Marinating

• Cut chicken meat into similar pieces. Add salt (or skip it for a less salty dish), Shaoxing wine, light soy sauce, and white pepper. Mix well.
• Add water or stock. Gently stir the pork slices for 2-3 minutes, until the juice is fully absorbed, then add cornstarch. Set aside for 15 minutes. Mix in around 1/2 tablespoon of vegetable cooking oil just before frying.

Blanch the broccoli

• Bring a large pot of water to a boil; add a pinch of salt and 1/2 teaspoon vegetable oil, blanch the broccoli for about 15 seconds, then remove and drain.

Fry the pork

• Heat your wok or pan first. Add cooking oil to form a 2-3 cm-high layer (don’t be scared by the amount; we don’t eat it all). Add the chicken when the oil begins to warm, but isn’t hot. Cook for about 3-5 seconds, then quickly fry until it turns pale. Transfer out immediately.

Mix with broccoli

• Remove the excess oil and save it for vegetable stir-fries. Keep about 1 tablespoon of oil, then fry the garlic and ginger until aromatic. Add the blanched broccoli, then add oyster sauce and light soy sauce. Fry for about 15 seconds to let the flavors meld.
• Return the chicken with 2-3 Thai peppers, and drizzle with sesame oil. Quickly mix well and transfer out. Serve hot!