Equipment
Ingredients
Chicken & Marinade
- 500 g chicken breast, thinly sliced against the grain
- 15 ml light soy sauce
- 5 g cornstarch
- 5 ml sesame oil
Stir-Fry Vegetables
- 400 g broccoli, cut into bite-sized florets
- 30 ml neutral oil
- 30 ml water
Aromatics & Sauce
- 15 g ginger, minced
- 3 garlic, minced
- 120 ml chicken broth
- 45 ml light soy sauce
- 10 ml dark soy sauce
- 15 ml oyster sauce
- 10 g brown sugar
- 10 g cornstarch
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 372 kcal
- Protein
- 31 g
- Carbohydrates
- 16 g
- Fat
- 21 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1289 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 81 mg
- Potassium
- 709 mg
- Calcium
- 79 mg
- Iron
- 2.1 mg
- Magnesium
- 69 mg
- Phosphorus
- 322 mg
- Zinc
- 1.6 mg
- Vitamin A
- 61 mcg
- Vitamin C
- 91 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 102 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.29 mg
- Niacin
- 13.6 mg
- Folate
- 72 mcg
- Water
- 234 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the sliced chicken breast, 15ml light soy sauce, 5g cornstarch, and sesame oil in a mixing bowl. Mix thoroughly until the chicken is coated, then let sit to marinate for 10 minutes.
In a separate mixing bowl, whisk together the chicken broth, 45ml light soy sauce, dark soy sauce, oyster sauce, brown sugar, and 10g cornstarch to create the stir-fry sauce. Set aside.
Heat 15ml of neutral oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken in a single layer. Sear undisturbed for 2 minutes, then toss for another 2 to 3 minutes until an internal temperature of 74°C/165°F is reached. Remove chicken from the pan and set aside.
Add the remaining 15ml of neutral oil to the same wok over medium-high heat. Add the minced ginger and garlic, stirring constantly to avoid burning, for about 30 seconds until highly fragrant.
Add the broccoli florets and 30ml of water to the wok. Immediately cover with a lid and steam for 3 to 4 minutes until the broccoli is bright green and tender but still has a slight crunch.
Return the cooked chicken and its resting juices to the wok. Give the reserved sauce mixture a quick whisk to lift any settled cornstarch, then pour it over the chicken and broccoli. Toss constantly for 1 to 2 minutes until the sauce bubbles, thickens, and turns glossy.
Remove the wok from the heat and transfer the stir-fry to a platter. Serve immediately while hot.
Chef's Notes
- Slicing the chicken against the grain ensures a tender bite, which is particularly critical for lean cuts like the breast.
- Velveting the chicken by marinating it with a touch of cornstarch and soy sauce not only seasons the meat but forms a protective barrier to keep it from drying out during high-heat cooking.
- Ensure your wok or skillet is smoking hot before adding the chicken to achieve a proper sear rather than steaming the meat in its own juices.
- Mise en place is strictly mandatory here. Prepare and measure all your ingredients before you begin cooking. Stir-frying moves exceptionally fast, leaving no time to chop vegetables or whisk sauces once the oil is hot.
Storage
Refrigerator: 4 days — Store in an airtight container. Broccoli will lose some crunch over time.
Freezer: 2 months — Freezing is safe but broccoli texture will become mushy upon thawing.
Reheating: Microwave on medium power for 2 minutes or toss in a hot skillet until steaming.
Troubleshooting
Sauce is too thin and watery after bubbling
Cause: Cornstarch settled at the bottom of the bowl and was not added to the pan, or it has not boiled long enough
Fix: Mix 5g cornstarch with 15ml cold water in a small cup, slowly stream it into the simmering wok, and stir until thickened
Prevention: Always whisk the sauce slurry immediately before pouring it into the hot wok
Chicken is tough and dry
Cause: Chicken was overcooked or sliced with the grain
Fix: Cannot be fixed
Prevention: Slice chicken breast strictly against the grain and remove it from the pan the moment it reaches 74 degrees Celsius
Cultural Context
Stir-frying is a foundational Chinese cooking technique known as chao, engineered to cook food rapidly over intense heat to preserve texture, vibrant color, and nutritional value. The elemental trio of soy sauce, ginger, and garlic forms a classic flavor profile deeply rooted in Cantonese home cooking.
