Chicken with Broccoli in Classic Brown Sauce

By Sprig Originals ✓ · cooked up in Sprig

The Chinese-American takeout staple, done right at home in 25 minutes. Velveted chicken stays silky, blanched broccoli stays bright and tender-crisp, and a glossy garlic-ginger brown sauce clings to every piece instead of pooling at the bottom of the bowl.

Ingredients

• 1 1/4 lb boneless skinless chicken breast or thighs, sliced 1/4-inch thick against the grain
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tbsp cornstarch
• 1 tsp toasted sesame oil
• 1/4 tsp baking soda

• 3/4 cup low-sodium chicken broth
• 2 tbsp oyster sauce
• 1 1/2 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp dark soy sauce (optional, for color)
• 2 tsp granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp toasted sesame oil
• 1/4 tsp white pepper

• 1 lb broccoli, cut into bite-size florets, stems peeled and sliced
• 1 tbsp kosher salt (for blanching water)
• 3 tbsp neutral oil such as canola or peanut
• 4 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, minced
• 2 scallions, sliced, whites and greens separated
• 4 cups steamed white rice, for serving

Instructions

1. In a medium bowl, toss the sliced chicken with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 1 tsp sesame oil, and the baking soda until every piece is slick and coated. Let sit at room temperature for 15 minutes while you prep everything else — this velveting step is what keeps the chicken tender.
2. Whisk all the brown sauce ingredients together in a measuring cup: chicken broth, oyster sauce, soy sauce, Shaoxing wine, dark soy sauce, sugar, cornstarch, sesame oil, and white pepper. Set it right next to the stove and whisk again just before pouring — cornstarch settles fast.
3. Bring 3 quarts of water to a rolling boil with 1 tbsp kosher salt. Add the broccoli and blanch for exactly 90 seconds, until the florets turn vivid green and a stem slice gives slightly to a knife. Drain immediately in a colander and spread on a towel-lined sheet pan to stop the cooking and dry off. Wet broccoli will thin your sauce.
4. Heat a 12-inch skillet or wok over high heat until a drop of water skitters and evaporates instantly, about 2 minutes. Add 2 tbsp of the neutral oil and swirl to coat.
5. Add the chicken in a single layer and let it sit undisturbed for 90 seconds to pick up a little browning, then stir-fry 1 to 2 minutes more until just cooked through and opaque, about 165°F. Transfer to a clean plate — it will finish in the sauce.
6. Return the pan to high heat, add the remaining 1 tbsp oil, then the garlic, ginger, and scallion whites. Stir constantly for 20 to 30 seconds, just until fragrant — do not let the garlic brown.
7. Whisk the sauce once more and pour it into the pan. Bring to a hard bubble and cook 45 to 60 seconds, stirring, until it thickens enough to coat the back of a spoon and turns glossy.
8. Add the broccoli and the chicken along with any juices on the plate. Toss for 45 to 60 seconds until everything is hot and evenly lacquered in sauce. Taste and add a splash of soy sauce if it needs salt.
9. Kill the heat, scatter the scallion greens over the top, and serve immediately over steamed white rice.

Chef's tips

Nutrition (per serving, estimated)

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