The chicken and broccoli you find at your favorite Chinese restaurant is usually covered in an intensely flavored brown sauce often based on oyster and soy sauces. This recipe showcases a milder but equally delicious Chinese white sauce that might be familiar to you from dishes like shrimp in lobster sauce. It’s clear and savory, thickened with a cornstarch slurry. This recipe also highlights the traditional Chinese technique of “velveting,” a marinating process that coats proteins to tenderize, lock in the juices and promote browning. We tested a variety of velveting processes that use egg, egg white and even just water. Our conclusion? Chicken covered in salt and water (similar to brining) then coated with cornstarch produced the best texture. We also eliminated the common step of boiling or deep-frying the chicken before stir-frying; a quick sear in the wok produced tender results. If velveting seems daunting, don’t let it be; it’s essentially a marinating process and takes just a few minutes of work and 30 minutes of hands-off time. And it’s worth it: Your velveted chicken will be juicy and tender with tons of savory flavor.
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds (about 2) boneless, skinless chicken breast
- Kosher salt
- 1/4 teaspoon ground white pepper
- 5 tablespoons cornstarch
- 6 tablespoons plus 1 teaspoon neutral oil, such as vegetable oil, divided
- 4 cups (about 1 pound) broccoli florets
- 1/2 tablespoon grated garlic (from about 3 cloves)
- 1/2 teaspoon grated ginger
- 1 1/2 cups chicken broth
- 1 teaspoon chicken bouillon powder, such as Lee Kum Kee brand
- 1/2 teaspoon sugar
- Hot steamed rice, for serving
Instructions
- Cut the chicken breasts in half lengthwise, then cut them again at a slight angle into 1/4-inch-thick slices. Transfer to a medium bowl. Add 1 1/2 teaspoons kosher salt, 1/4 teaspoon ground white pepper and 3 tablespoons cold water. Use your hands (wear gloves if you like) to massage the seasonings into the chicken until most is absorbed, about 1 minute. Add 3 tablespoons cornstarch and mix until the cornstarch is moistened. Add 3 tablespoons neutral oil and massage until combined. Set the chicken aside to marinate at room temperature for 30 minutes.
- Bring 4 cups water to a boil in a wok over high heat and add 2 teaspoons salt and 1 teaspoon neutral oil. Add the broccoli and boil until it turns bright green, about 2 minutes. Drain the broccoli and rinse under cold water until the broccoli is cool enough to handle. Drain and set aside.
- Stir the remaining 2 tablespoons cornstarch and 3 tablespoons cold water together in a small bowl until combined. Set aside.
- Heat a wok over high heat until you see the first few wisps of smoke, about 3 minutes. Remove the wok from the heat and add the remaining 3 tablespoons vegetable oil and swirl to coat the wok. Return to high heat and add the marinated chicken. Spread it out evenly so every chicken piece has contact with the wok. Let sit until it starts to brown, about 2 minutes. Toss the chicken with a wok turner or spatula and cook until just slightly pink, about 2 minutes.
- Add the grated garlic and ginger to the wok and stir until fragrant, about 30 seconds. Add the broccoli and stir-fry 30 seconds. Add the chicken broth, bouillon powder and sugar and bring to a boil. Taste and adjust the seasoning if needed.
- Slowly drizzle the cornstarch slurry into the wok and continue to cook until the sauce thickens and coats the broccoli. Pour the mixture over hot steamed rice and serve immediately.
Nutrition Facts
| Calories | 462 |
| Total Fat | 26 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 124 milligrams |
| Sodium | 831 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 0 grams |
| Sugar | 0 grams |
| Protein | 42 grams |
Reviews
This will be part of supper tonight–It looks so delicious….lol..
Sorry for just an average rating, probably just personal taste, but none of my family members liked it. The chicken did turn out very tender and broccoli cooked perfectly. However, we just weren’t a fan of the white sauce. It comes across a little slimy or like gravy, and that’s just not our personal taste, but others may love it. I didn’t dislike it, just won’t make it again.
This was excellent! The chicken was so tender. I have always wondered how to make these white sauce; it’s my favorite. Would it be much different to do with shrimp and snow peas?
Prices have gone up so much for take out and the portions are smaller so while I’ll still support my location restaurant every now and then, I’ll make this to tide me over. This is my favorite take out dish and this tastes darn close to a restaurant’s. The recipe makes plenty of sauce, almost too much, so I’ll add a carrot and maybe a bit more broccoli. Delicious!
Made this today. It is awesome! I cant get good chicken and broccoli anywhere anymore. All my favorite places are gone and this recipe tastes just like it. I’m so happy
This was so lovely! And easy :). It’ll be a weeknight staple for us!
This was easy but really good the only thing different I did was add a sliced carrot and 2 stalks celery.. will make again