Your favorite Chinese Chicken and Broccoli can be easily recreated in your kitchen! This takeout-style dinner will have you question the need for that old takeout menu.
Slice the chicken into thin strips across the grain and place in a non-metallic bowl.1 lb/ 450g chicken breast
Sprinkle with the baking soda and gently mix, so all the chicken is coated.1 tablespoon baking soda
Set the chicken aside for 15 minutes.
Rinse the chicken exceptionally well and then pat it dry with kitchen paper. (See note 3)
Prepare the sauce
Mix the water and cornstarch in a small jug, and then add the oyster sauce, sugar, cooking wine, sesame oil, hoisin sauce, and black pepper. Set to one side until needed.⅓ cup/ 80ml water, cold4 teaspoon cornstarch½ cup/ 120ml oyster sauce4 teaspoons light brown sugar2 tablespoons Chinese cooking wine 2 teaspoons sesame oil½ tablespoons hoisin sauce½ teaspoon black pepper
While the chicken is tenderizing, cook the broccoli.
Place a large nonstick skillet over medium-high heat; add in the broccoli and a the boiling water.1 lb/ 450g broccoli florets¼ cup/ 60ml water
Cover the broccoli and steam for 2 minutes (or to your desired doneness, you may need more water if you want your broccoli more cooked). The water should all have evaporated—transfer the broccoli to a plate.
To make the stir fry
Place the skillet back over high heat and heat for at least 1 minute. Add the oil, and once it is shimmering, add the chicken in a single layer.2 tablespoons vegetable oil
Cook, without touching, for 2 minutes, then stir and cook for a further 2 minutes minute.
Add the broccoli to the skillet and stir well.
Stir in the thinly sliced garlic and grated ginger.3 garlic cloves - peeled and thinly sliced½ teaspoon grated ginger
Immediately give the sauce a good stir and add it to the pan.
Bring to a simmer and cook for 1 minute to allow the sauce to thicken.
Baking Soda is also called Bicarb, Bicarbonate of Soda, and Sodium Bicarbonate.
Chinese Cooking Wine/Chinese Rice Wine - not to be mistaken for rice wine vinegar!!! You can sub in dry sherry if you like.
Ensure you wash the chicken well to remove any traces of baking soda. It is incredible at tenderizing meat but tastes terrible, so you want to remove it.