Chicken and Broccoli Brown Sauce
Chicken and Broccoli in Brown Sauce, a ubiquitous Chinese takeout dish, is a simple, healthy, and extremely versatile stir-fry that delivers big on flavor without much effort. This DIY version is definitely authentic, tastes straight out from a restaurant!
he chicken (velvety smooth after marinating!) while stunning next to bright broccoli in it’s oddly luscious brown sauce, is literally brought to life by salty soy sauce and oyster sauce with a sweet, crisp, pepper “bite” from a sprinkling of dry sherry and fragrant ginger scallion. Stir-frying briefly ensures that every bite explodes with deep, umami-rich flavor.
Quick to make and SO delicious, it’s ideal for a busy weeknight or a homemade takeout dinner. Spoon it over steamed rice for a satisfying weeknight meal that’s bound to please.
Chicken and Broccoli with Brown Sauce: IngredientsrichTextPanel
Chicken – Soft, juicy pieces of meat that absorb the lovely flavours of the marinade so that each morsel explodes with rich umami.
Broccoli – The broccoli is fresh and snappy, providing a nice respite from the savory brown sauce but also soaking it in at the same time.
Soy Sauce & Dark Soy Sauce – The power couple supercharging with levels of saltiness, caramelized depth, and that quintessential umami.
Oyster sauce – Creamy, salty-sweet dimension that creates a depth of flavor and seamlessly connects all of the components of the sauce together.
Garlic & Ginger – The scent of these two brings the dish to life with powerful, delicious heat and a kick.
3) Shaoxing wine – A hint of complexity, slightly deeper and a subtle, restauranty richness to the sauce.
Cornstarch Slurry – This is what makes the sauce so smooth and glossy and velvety, that clings to every piece!
Brown Sauce Chicken Broccoli
One of everyone’s favorite Chinese takeout dish is chicken and broccoli; one that is so easy to make when you know how to make the brown sauce for the chicken! This is also a restaurant style stir fry at home, where you know what is going in it, how fresh the ingredients are.
Recipe Tips
Nailing the Chicken Texture
The secret is velveting the chicken, a technique that produces that signature silky-tender texture you get at a Chinese restaurant. The oyster sauce-cornstarch-oil marinade not only adds flavor but seals in the juices. For even better results, you can briefly blanch or par-cook your chicken before stir-frying. This results in a soft, juicy bite that’s not overcooked or dry.
Brown Sauce That’s Big on Flavor
A good brown sauce should be rich, enough to coat a spoon, and packed with umami depth. The taste is layered and complex, with soy sauce, dark soy sauce, oyster sauce and Shaoxing wine adding depth to the sauce. Get the texture just as you like by manipulating the cornstarch slurry — add more to make a thicker sauce, or thin it with chicken stock if you want it a little lighter and more fluid.
The Trick to Brighter Broccoli Color and Flavor? Blanche It!
If your stir-fry will include broccoli, blanch the florets in boiling water for 1 minute just to set the bright green and maintain the crisp-tender texture. This keeps the broccoli from getting soft but it was still able to absorb the tasty sauce. For added crunch, dunk that blanched broccoli in ice water and then cook it straightaway.
What to serve with chicken and broccoli
Steamed Jasmine or Brown Rice
And the deep, umami-packed brown sauce cries out for light fluffy, but ultimately neutral base to sop it up with. Jasmine rice is non-fragrant and a background player, while brown rice brings a heftier, nuttier counterpoint and more fiber.
Egg Rolls or Spring Rolls
To make a full takeout meal, pair this with some crispy egg rolls or fresh spring rolls. The crisp texture and subtle flavour offer a nice balance to the saucy stir fried dish, adding that extra satisfaction to every bite.
Choice of Hot and Sour Soup or Wonton Soup
Combining Chicken and Broccoli with a deliciously light soup takes this meal to the next level. Hot and sour soup is a piquant brothy kick and wonton soup brings a familiar savory warmth without overpowering the dish.
FAQ
Can I substitute chicken thighs for chicken breast?
Yes! And, yes, the thighs have more fat, which also make them moister and tastier. Just cut them into thin slices for fast, even cooking.
What else can I substitute for Shaoxing wine?
You can replace Shaoxing wine with dry sherry or a splash of rice vinegar if you don’t have it. If selecting for alcohol, plain chicken broth with a bit of soy sauce can yield a comparable richness.
Can I make this Vegetarian Ramen?
Absolutely! Swap out the chicken for tofu or mushrooms. Tofu can fend for itself in a stir-fry, and mushrooms provide a meaty chew. Just sub in vegetable broth for chicken stock, and you’ll have a completely vegetarian dish.
How can I store and reheat the leftovers?
Leftovers can be stored in the airtight container in the refrigerator for 2-3 days. Reheat in a skillet set over medium heat along with a splash of water or broth to wake up the sauce. Don’t microwave it for too long or it will become rubbery.
This Chicken and Broccoli with Brown Sauce is easy, healthy and on the table in less than 10 minutes. Using a few easy tips and delicious pairings, you can enjoy a restaurant style meal at home!
Chicken with Broccoli in Brown Sauce
Ingredients
- For the Chicken:
- 12 ounces 340g boneless skinless chicken breast or thigh, cut into thin slices
- 3 tablespoons 45ml water
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 ½ teaspoons vegetable oil
- For the Sauce:
- ⅔ cup 160ml low-sodium chicken stock heated
- 1 ½ tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 ½ teaspoons sugar or demerara sugar
- ⅛ teaspoon white pepper
- For the Stir-Fry:
- 4 cups 300g broccoli florets
- 3 tablespoons vegetable oil divided
- 2 cloves garlic minced
- ABOUT ¼-TEASPOON FRESH GINGER grated optional
- 1 tablespoon Shaoxing wine
- 2 tablespoons cornstarch slurry 2 tablespoons water mixed with 2 tablespoons cornstarch
Instructions
- Marinate the Chicken Toss the sliced chicken in a bowl with water, oyster sauce, cornstarch and vegetable oil. Stir well, so that liquid is well absorbed. Let it rest for 10 minutes.
- Make the Sauce: Mix the warm chicken stock with the soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar and white pepper in a small bowl or measuring cup. Mix, then aside.
- Blanch the Broccoli: In a large pot bring a pot of water to a boil and add the broccoli and cook for 1 minute (2 minutes for softer broccoli). Drain and set aside.
- Cook the Chicken: Heat a wok over high heat until smoking. 2 tablespoons vegetable oil and stir-fry the marinated chicken until it’s no longer pink, about 3 minutes. Transfer to a wok or skillet, and set aside; the chicken will cook through later.
- Sauté the Aromatics: Without washing the wok, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil, then the garlic and ginger. Stir fry for about 5 seconds until it begins to smell fragrant then add the Shaoxing wine around the edge of the wok. Stir in the sauce, and immediately stir into the wok to deglaze. Let it simmer briefly.
- Thicken the Sauce: Combine the cornstarch slurry again and pour it in the simmering sauce gradually while constantly stirring. After the mixture boiled, let it cook until the it had become glossy and had thickened, 10 to 15 more seconds.
- Combine and Finish: Add the chicken (and any juices) back to the wok, along with the blanched broccoli. Toss to coat all the ingredients with the thickened sauce.
- Adjust and Serve: Adjust the seasoning and custom of the sauce if necessary—dark soy sauce for a darker colored sauce, more cornstarch slurry for a thicker sauce, or a little bit of chicken stock if the sauce is too thick. And serve at once with steamed rice.
