Chicken and broccoli is a classic Chinese takeout dish! This recipe is straight out of my parents' restaurant with a secret on how to make the chicken ultra tender. Perfect for a quick and easy dinner.
1tablespoon scallions, white parts onlythinly sliced
Corn Starch Slurry
2tablespoonscorn starch
2tablespoonswater
Instructions
In a bowl, mix chicken, oil, baking soda, corn starch, and salt to tenderize the chicken. Set aside for 15 minutes.
Bring a pot of water to a boil then add the broccoli. Cook for 3-5 minutes or until tender crisp. Drain and set aside.
Mix the sauce ingredients and set aside.
In a large skillet or wok on high heat, add 2 tbsp. oil and sear the chicken for 1 minute on each side in a single layer. Cook in batches if needed.
Toss in the broccoli and brown sauce and cook for 1 minute. Mix the corn starch slurry and add to the chicken and broccoli. Stir immediately and cook for 1 minute or until the sauce is thickened.
Notes
To easily slice the chicken into thin pieces, place the chicken breast in the freezer for 1 hour or until partially frozen.
Adjust the thickness of the sauce to your liking, add a splash of water if it's too thick or more cornstarch slurry to thicken.