Chinese Takeout Chicken and Broccoli

Need a recipe that is great for a busy weeknight dinner? This stir fry is delicious and comes together in a snap!

Recipe inspired by the Omnivore’s Cookbook.

Ingredients:
For the chicken
1 lb boneless skinless chicken breast
1 tbsp Shaoxing wine (or dry sherry)
1 tbsp cornstarch

For the sauce
2 tbsp oyster sauce
2 tbsp Shaoxing wine (or dry sherry)
1/4 cup unsalted chicken broth
1 tbsp sugar
1 tbsp cornstarch

Stir-fry
1 head broccoli (chopped into bite-sized florets, makes about 6 cups)
1 tbsp olive oil (or vegetable oil); use half for the broccoli and half for the chicken
3 cloves garlic (minced)

Instructions:
1. Slice the chicken into thin, bite-sized pieces. Place in a bowl and add the Shaoxing wine and cornstarch. Stir together and set aside so the chicken can sit and marinate while you prep your other ingredients.
2. In a separate bowl, mix your sauce. Add the oyster sauce, Shaoxing wine, chicken broth, sugar, and cornstarch and stir together.
3. Chop your broccoli.
4. Place a large nonstick skillet on medium heat. Add 1/2 tbsp olive oil. Add the broccoli and stir fry until just tender. Transfer the broccoli to a plate.
5. To the same nonstick skillet, add another 1/2 tbsp olive oil and the minced garlic. Cook until fragrant, about 30 seconds.
6. Add the chicken to the skillet and allow to cook without touching for 2-3 minutes until the bottom side is browned. Flip and cook an additional 2-3 minutes until cooked through.
7. Add your sauce to the chicken in the skillet. This will help deglaze the bottom of the pan. Stir until the sauce thickens, about 2-3 minutes.
8. Add the broccoli back to the skillet and stir to coat everything in the sauce. Serve and enjoy!

Tips:
-Wondering where to get Shaoxing wine? Head to your local Asian grocery store, or you can purchase it on Amazon.
-This can be served with mindful portion of rice. If you are diabetic or following a low carbohydrate diet, try cauliflower rice.
-If you have high blood pressure or other health conditions where you need to reduce sodium, you can reduce the amount of oyster sauce in the recipe.

Storage and re-heating:
This can be stored in the fridge for up to 5 days. I don’t recommend freezing this recipe because when you re-heat it you won’t get that tender-crisp texture with the broccoli.

Nutrition Information:
Makes 4 servings.
Amount per serving:
Calories: 246 kcal, Protein: 28g, Carbs: 20g, Fat: 6g, Fiber: 4g, Sodium: 628mg, Calcium: 70mg