Equipment
Ingredients
Chicken and Marinade
- 400 g chicken breast, cut into thin, bite-sized strips
- 15 ml soy sauce
- 8 g cornstarch
- 5 ml sesame oil, toasted
Vegetables
- 250 g broccoli, cut into small, uniform florets
- 150 g bell pepper, thinly sliced
- 3 garlic, minced
- 1 ginger, minced
Stir-Fry Sauce
- 45 ml soy sauce
- 60 ml chicken broth
- 10 g brown sugar
- 8 g cornstarch
Cooking
- 30 ml vegetable oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 334 kcal
- Protein
- 38 g
- Carbohydrates
- 17 g
- Fat
- 13 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 4710 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 2 mg
- Potassium
- 246 mg
- Calcium
- 109 mg
- Iron
- 2.2 mg
- Magnesium
- 31 mg
- Phosphorus
- 105 mg
- Zinc
- 0.7 mg
- Vitamin A
- 82 mcg
- Vitamin C
- 14 mg
- Vitamin E
- 1.3 mg
- Vitamin K
- 142 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.17 mg
- Niacin
- 2.1 mg
- Folate
- 60 mcg
- Water
- 75 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small bowl, combine the sliced chicken breast, 15ml soy sauce, 8g cornstarch, and sesame oil. Mix well to coat. Wash hands thoroughly and use a separate cutting board for raw poultry to avoid cross-contamination. Let the chicken marinate at room temperature for 10 minutes.
While the chicken marinates, prepare the stir-fry sauce. Whisk together the remaining 45ml soy sauce, chicken broth, brown sugar, and remaining 8g cornstarch in a small bowl until the sugar dissolves and no lumps remain.
Heat 15ml of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken in a single layer. Sear without moving for 1 minute to develop color, then stir-fry for an additional 3 to 4 minutes until the chicken reaches a safe internal temperature of 74C or 165F and is cooked through. Transfer the chicken to a clean plate.
Add the remaining 15ml of vegetable oil to the wok. Add the broccoli and bell pepper. Stir-fry for 3 minutes until the vegetables brighten in color and begin to soften. Add the minced garlic and ginger, and toss continuously for 30 seconds until highly fragrant.
Return the cooked chicken and any resting juices to the wok. Give the prepared stir-fry sauce a quick stir to recombine the cornstarch, then pour it over the chicken and vegetables. Toss continuously for 1 to 2 minutes until the sauce bubbles, thickens, and evenly coats all the ingredients.
Chef's Notes
- Mise en place is critical for stir-frying. The high heat means the cooking process moves extremely fast, so having all ingredients prepped, measured, and within reach prevents burning.
- The technique of coating the chicken in cornstarch and liquid before cooking is a simple form of velveting. This seals the meat, keeping it tender and providing a textured surface for the final sauce to cling to.
- Do not overcrowd the pan when cooking the chicken. If necessary, cook the chicken in two batches to ensure it sears rather than steams.
- Cut the broccoli florets into uniform, bite-sized pieces so they cook rapidly and evenly. Large pieces will remain hard in the center.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Microwave loosely covered for 1-2 minutes until heated through, or toss in a hot skillet with a splash of water until steaming.
Troubleshooting
Watery sauce that does not coat the ingredients
Cause: Cornstarch separated before pouring, or not enough reduction time
Fix: Simmer for another minute. If still thin, mix equal parts cornstarch and cold water (a slurry) and add slowly while stirring.
Prevention: Always give sauces containing cornstarch a quick stir immediately before adding to the hot pan.
Tough and dry chicken
Cause: Overcooking or slicing the breast meat with the grain
Fix: Cannot be fixed
Prevention: Slice chicken across the grain and remove it from the wok immediately once it hits 74C or 165F.
Cultural Context
Stir-frying (chao) is a quintessential Chinese cooking technique developed centuries ago out of necessity to conserve cooking fuel. By slicing ingredients thinly and cooking them rapidly over intense heat, food could be prepared quickly. The balance of lean protein paired with an abundance of fresh vegetables in dishes like this reflects traditional Chinese dietary principles emphasizing harmony and health.
