Szechuan-Style Chicken with Broccoli
A vibrant medley of tender chicken and broccoli enveloped in a rich, slightly spicy sauce, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 1 pound chicken breast, thinly sliced
- 2 tablespoons vegetable oil For cooking
- 3 cups broccoli florets Vibrant and fresh
- 1 tablespoon ginger, minced For aromatic freshness
- 2 cloves garlic, finely minced For umami touch
- 1/4 cup soy sauce Salty and savory
- 2 tablespoons oyster sauce Rich in flavor
- 1 tablespoon rice vinegar For tanginess
- 1 teaspoon sesame oil Fragrant and nutty
- 1 teaspoon sugar To balance flavors
- 1/2 teaspoon crushed red pepper flakes Optional for heat
- 1 tablespoon cornstarch Mixed with 2 tablespoons water for thickening
- Salt and pepper To taste
Instructions
Preparation
- In a large pan, heat the vegetable oil over medium-high heat. Once hot, add the sliced chicken. Season with a pinch of salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and thoroughly cooked. Remove and set aside.
- In the same pan, if needed, add a bit more oil. Toss in the broccoli florets and stir-fry for about 3-4 minutes until they are bright green and slightly tender.
- Add the minced ginger and garlic into the broccoli, sautéing for about 1 minute until aromatic.
- Return the cooked chicken to the pan and add the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and crushed red pepper flakes. Stir well to combine.
- Pour in the cornstarch mixture and cook for another 2-3 minutes to thicken the sauce.
- Serve the dish hot with rice or noodles.
Notes
For enhanced flavor, marinate the chicken in soy sauce, ginger, and garlic for 30 minutes before cooking. For a gluten-free version, substitute soy sauce with tamari. Adjust the amount of crushed red pepper flakes for desired spice level.