Velvety Soy Chicken And Broccoli Recipe

American Chinese takeout is known for chicken and broccoli. Sweet, rich, and comforting. It seems like the chicken and sauce are always tender and delicious. Baking soda and cornstarch are the key.

– 1 pound boneless, skinless chicken breast – ½ teaspoon baking soda – ¼ + ¼ cup soy sauce, divided – ¼ cup dry sherry – ¼ cup brown sugar – 1 tablespoon cornstarch – ½ teaspoon ground black pepper – 3 tablespoons oyster sauce – 1 tablespoon minced ginger – 1 tablespoon minced garlic – 1 teaspoon sesame oil – 2 + 2 tablespoons vegetable oil, divided – 1 pound broccoli floret



Slice chicken breasts thinly, 1-inch pieces. Mix baking soda, ¼ cup soy sauce, and dry sherry in a bowl.

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Cover and marinate the chicken slices for at least an hour or up to overnight. Add the chicken slices to the marinade. 

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Set aside the remaining ¼ cup soy sauce, ½ cup water, brown sugar, cornstarch, black pepper, oyster sauce, ginger, and garlic. 

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Heat 2 tablespoons of vegetable oil and sesame oil in a wok or large sauté pan over high heat.

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Sauté broccoli in the wok for 3 minutes until bright green. Add a few tablespoons of water, let it absorb, and remove the broccoli from the pan. 

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Chicken and remaining oil in the hot pan. Brown and cook chicken for 5 minutes. Return broccoli to pan. 

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Stir in the prepared sauce and cook for 3 minutes until thickened. Enjoy with rice.

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