Easy recipe for a weeknight meal especially if you have leftover rice to use up. Chicken, broccoli, and ginger can be prepped ahead on a weekend for an even quicker dinner!
Chinese Chicken and Broccoli over Rice
Taste like take-out Chinese, but probably healthier for you. We skipped the scallions and used regular vegetable oil instead of peanut oil because we don't usually have it in the house.
- 1 tbsp peanut oil or vegetable oil, divided in half
- 1½ tsp sesame oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces PREP AHEAD
- 4 cloves garlic, finely minced
- 1 tsp grated fresh ginger PREP AHEAD
- ¼-½ tsp red pepper flakes
- 4 cups broccoli florets PREP AHEAD
- 6 tbsp chicken broth, divided
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 4 tbsp soy sauce
- 1½ tsp cornstarch
- 3 scallions, chopped optional
- Sesame seeds for garnish optional
Heat about half of the peanut oil and the sesame oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the pan and sauté until golden brown and cooked through.
Transfer to a bowl and cover with foil to keep warm.
Add the remaining oil to the pan. Add the garlic and ginger and sauté until fragrant, about 30 seconds.
Add the red pepper flakes and broccoli florets to the pan.
Pour in about half of the chicken broth – it should steam and boil quickly. Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated.
Add the oyster sauce and hoisin sauce to the pan.
In a small bowl, whisk together the soy sauce and cornstarch, and add to the pan.
Stir in the remaining chicken broth.
Return the chicken pieces to the pan. Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
Remove from the heat and stir in the scallions. Serve over rice and garnish with sesame seeds, if desired.
We would double this recipe if we wanted leftovers to take to lunch.