Introduction
This delectable tenderised chicken stir fry embodies authentic Chinese flavors, making it a perfect quick meal for any night. The combination of tender chicken, vibrant broccoli, and a savory sauce ensures satisfaction in every bite. Ideal for serving over rice, this dish incorporates techniques like tenderizing the chicken and balancing flavors to create that coveted takeout experience at home.
Detailed Ingredients with measures
Cups
Metric
TENDERISED CHICKEN (NOTE 1)
▢ 500g/1 lb chicken breast, thinly sliced (or boneless thighs, do not tenderise)
▢ 1 1/2 tsp baking soda / bi-carb soda (Note 1)
SAUCE (NOTE 6 FOR USING CHARLIE ALL-PURPOSE STIR FRY):
▢ 2 tbsp cornflour/cornstarch
▢ 3 tbsp light soy sauce, or all-purpose soy (Note 2)
▢ 1 1/2 tbsp Chinese cooking wine (shaoxing wine) or Mirin (Note 3)
▢ 3 tbsp oyster sauce (Note 4)
▢ 2 tsp sesame oil, toasted (Note 5)
▢ Dash of white pepper (sub black)
STIR FRY:
▢ 2 tbsp oil, peanut, vegetable or canola
▢ 1/2 onion, sliced
▢ 2 garlic cloves, finely minced with knife
▢ 400g/14 oz broccoli florets, broken/cut into small bite-sized pieces (2 medium heads, ~5 cups)
▢ 1 1/4 cups water
FOR SERVING:
▢ White rice or other rice of choice
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 5 servings
Tenderising chicken: For optimal texture, consider tenderising chicken breast with baking soda for a soft and juicy finish. This step is not necessary for chicken thighs, which are naturally more succulent.
Broccoli: Cook broccoli using your preferred steaming or boiling method until it reaches your desired tenderness. It is recommended to microwave steam for about 3 minutes on high. Be sure to drain well to avoid a diluted sauce.
Sauce: Combine cornflour and soy sauce until smooth, then add the remaining ingredients and mix until well incorporated.
Cook aromatics: Heat oil in a large skillet over high heat. Add garlic and onion, stirring for around 10 seconds until the garlic turns golden.
Cook chicken: Introduce the chicken to the skillet, cooking for about 2 minutes or until it is just cooked through.
Thicken sauce: Add the broccoli, the mixed sauce, and water to the skillet. Stir well, cooking for an additional 1 to 2 minutes until the sauce thickens and becomes glossy, coating all the ingredients beautifully.
Serve the stir fry over rice to complete this delightful dish and enjoy!
Recipe Notes:
1. Tenderised chicken – When using chicken breast, tenderising with baking soda results in the ideal texture often found in Chinese restaurant dishes. If using thighs, tenderising is unnecessary as they maintain moisture naturally.
2. Soy Sauce – Use all-purpose or light soy sauce; avoid dark soy as it has a heavier flavor and darkens the sauce excessively.
3. Chinese Cooking Wine (Shaoxing Wine) – This ingredient is crucial for an authentic taste. You can substitute it with dry sherry or use low sodium chicken broth if you prefer an alcohol-free option.
4. Vegetarian Oyster Sauce – Look for vegetarian oyster sauce, suitable for vegans, available in most supermarkets.
5. Toasted sesame oil – This variety has stronger flavor than the untoasted version and is commonly available.
6. To use Charlie all-purpose stir fry sauce, substitute 7 tablespoons of Charlie for the sauce in this recipe.
7. Leftovers can be stored in the fridge for 3 to 4 days. It is not recommended to freeze leftovers as the sauce may become watery after thawing, although the flavor remains intact.
Detailed Directions and Instructions
Tenderise Chicken
Consider tenderising chicken breast using the Chinese method with baking soda to achieve a soft, slippery, and juicy texture. This step is not necessary for boneless thighs as they are naturally juicier.
Prepare Broccoli
Steam or boil broccoli using your preferred method until it reaches your desired level of doneness (it will not cook further during the stir fry). For convenience, you can microwave steam the florets on high for about 3 minutes. Ensure to drain well, as excess water will dilute the sauce.
Mix Sauce Ingredients
In a bowl, combine cornflour and soy sauce, mixing until lump-free. Proceed to add the remaining sauce ingredients: Chinese cooking wine, oyster sauce, toasted sesame oil, and a dash of white pepper. Stir until fully combined.
Cook Aromatics
Heat 2 tablespoons of oil (peanut, vegetable, or canola) in a large skillet over high heat. Add the minced garlic and sliced onion, stirring continuously for about 10 seconds, or until the garlic begins to turn golden.
Cook Chicken
Add the tenderised chicken to the skillet and cook for approximately 2 minutes, or until it is just cooked through.
Thicken Sauce and Combine
Add the cooked broccoli to the skillet along with the sauce mixture and 1 1/4 cups of water. Stir well and continue to cook for an additional 1 to 2 minutes until the sauce thickens and becomes glossy, coating all the ingredients.
Serve
Serve the stir-fried chicken and broccoli mixture over a bed of white rice or your choice of rice.
Notes
Tenderised Chicken
If using chicken breast, you can opt to tenderise it using baking soda for a restaurant-quality texture. This step is not required for chicken thighs.
Soy Sauce
Use either light soy sauce or all-purpose soy sauce. Avoid dark soy sauce as its flavor is too strong and it may cause the dish to become overly dark.
Chinese Cooking Wine
Shaoxing wine is essential for authentic flavor in a Chinese stir fry. In its absence, dry sherry serves as a near-perfect substitute. If alcohol cannot be consumed, replace it with low sodium chicken broth or stock in both the sauce and water, and decrease the amount of oyster sauce by one tablespoon.
Vegetarian Oyster Sauce
You can find vegetarian oyster sauce in supermarkets, suitable for vegans. It offers a similar flavor profile to traditional oyster sauce.
Toasted Sesame Oil
Use toasted sesame oil for a richer flavor; it is darker brown. The default sesame oil available in Australia is usually toasted, while untoasted is harder to find.
Using Charlie Sauce
If using Charlie All-Purpose Stir Fry Sauce, substitute 7 tablespoons of Charlie for the sauce in this recipe.
Leftovers
Leftover stir fry can be stored in the fridge for 3 to 4 days. Freezing is not recommended, as sauces thickened with cornflour may become watery upon thawing, though flavors will generally remain intact.
Cook techniques
Tenderizing Chicken
To prepare tenderized chicken breast, you can use baking soda (bi-carb soda) to enhance its texture. This method helps to achieve a super soft, slippery, and juicy result, similar to what is served in Chinese restaurants. Simply sprinkle 1 ½ teaspoons of baking soda over the thinly sliced chicken breast, mix thoroughly, and let it rest for about 30 minutes before cooking.
Cooking Broccoli
Broccoli can be steamed or boiled using your preferred method until it reaches your desired level of doneness. A quick method is to microwave steam it for 3 minutes on high. Be sure to drain the broccoli well to avoid waterlogged florets that can dilute the sauce during the stir fry.
Mixing Sauce
Start by combining cornflour (cornstarch) and light soy sauce in a bowl until there are no lumps. Afterward, add in the Chinese cooking wine, oyster sauce, toasted sesame oil, and a dash of white pepper. Mix well until all ingredients are fully incorporated.
Cooking Aromatics
In a large skillet, heat oil over high heat. Add finely minced garlic and sliced onion, then stir for about 10 seconds or until the garlic begins to turn golden. This step builds fragrant aromatics that will enhance the flavor of your stir fry.
Cooking Chicken
Add the tenderized chicken to the skillet and cook for approximately 2 minutes or until the chicken is just cooked through. Ensure that the chicken is evenly cooked for the best texture.
Thickening Sauce
After the chicken is cooked, add the pre-cooked broccoli along with the prepared sauce and water to the skillet. Stir well and cook for 1 to 2 minutes until the sauce thickens and becomes glossy, coating all ingredients beautifully.
FAQ
Can I use chicken thighs instead of breast?
Yes, you can use chicken thighs instead of breast. Thighs are juicier and do not require tenderizing.
What type of soy sauce should I use?
Use either ordinary all-purpose soy sauce or light soy sauce. Avoid dark soy sauce as it has a stronger flavor and will darken the dish excessively.
What can I substitute for Chinese cooking wine?
You can substitute Chinese cooking wine (Shaoxing wine) with dry sherry. If you prefer a non-alcoholic option, use low sodium chicken broth/stock.
Is there a vegetarian alternative to oyster sauce?
Yes, there are vegetarian oyster sauces available in supermarkets, and you can also make homemade versions.
How should I store leftovers?
Leftovers can be kept in the fridge for 3 to 4 days. It is not recommended to freeze the dish, as sauces thickened with cornstarch may become watery upon thawing.
Conclusion
This tenderised chicken stir-fry recipe brings a taste of restaurant-quality Chinese cuisine to your kitchen. With the perfect balance of flavors from the savory sauce and fresh broccoli, it is not only delicious but also quick and easy to prepare. Feel free to experiment with different ingredients and personalize the dish to your preferences.
Chicken and Vegetable Stir-Fry
Combine tenderised chicken with mixed bell peppers, snap peas, and carrots for a colorful and nutritious stir-fry option.
Honey Garlic Chicken
Add honey and minced ginger to the sauce for a sweet and tangy twist on the classic stir-fry.
Mushroom and Broccoli Combo
Include shiitake or button mushrooms alongside broccoli for an earthy flavor boost.
Spicy Szechuan Chicken
Incorporate Szechuan peppercorns and sliced red chili peppers to create a spicy version of this dish.
Tofu Stir-Fry
Replace chicken with firm tofu for a vegetarian option, ensuring to press and marinate the tofu beforehand for enhanced flavor.
Cashew Chicken
Add roasted cashews to the stir-fry for extra crunch and a nutty taste that complements the tender chicken.
No-Cook Buddha Bowl
Serve the stir-fried chicken and broccoli cold over a bed of mixed greens, quinoa, or couscous for a refreshing Buddha bowl.
