Chicken and Broccoli is a favorite Chinese take-out dish that you can easily make at home! This juicy chicken served in savory sauce over a bed of rice is so comforting.
Whisk together all the ingredients for the sauce and set aside.
Add the sliced chicken to a bowl then toss soy sauce, cornstarch, and Chinese cooking wine with it and let sit for 10 minutes.
Bring a large pot of water to a boil then add the broccoli florets and blanch for 5 minutes, or to your desired doneness. Immediately drain and place broccoli florets in a large bowl with ice and water. Set aside.
In a wok over medium high heat, add 1 tablespoon of vegetable oil. Add the chicken to the wok and cook until browned and cooked through. Add the drained broccoli florets then make a well in the center of the mixture and pour the sauce in. It should start to thicken almost immediately. Turn heat down to medium then toss everything together, coating the sauce evenly on the chicken and broccoli.
Remove from heat and serve!
Notes
If you're using frozen broccoli: You may use frozen broccoli florets if you're in a pinch. Just make sure you thaw them before cooking. You won't need to blanch them if you're using frozen.
To store: This may be stored in an airtight container for up to 5 days in the refrigerator.
To reheat: To reheat, pop it in the microwave for 45 seconds or longer, depending on the strength of your microwave.
To freeze: Once your chicken and broccoli has cooled, store it in an airtight container and freeze for up to 2 months. Remember to thaw it in the fridge overnight before reheating.