Szechuan-Style Chicken with Broccoli
A delightful dish that features tender chicken and crisp broccoli in a spicy sauce, perfect for a quick weeknight dinner.
Ingredients
Main ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil for cooking
- 3 cups broccoli florets bright green and crisp
- 1 tablespoon ginger, minced for a spicy kick
- 2 cloves garlic, minced for depth of flavor
Sauces and seasonings
- 1/4 cup soy sauce providing umami and saltiness
- 2 tablespoons oyster sauce adding a hint of sweetness
- 1 tablespoon rice vinegar for sharp contrast
- 1 teaspoon sesame oil for nutty aroma
- 1 teaspoon sugar to balance flavors
- 1/2 teaspoon crushed red pepper flakes (optional) for heat
Thickening agent
- 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening the sauce
Seasoning
- to taste salt and pepper
Instructions
Cooking Chicken
- In a large pan, heat the vegetable oil over medium-high heat. Add the chicken slices, seasoning with a pinch of salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Cooking Broccoli
- In the same pan, add more oil if necessary, then add the broccoli florets. Stir-fry for about 3-4 minutes until bright green and slightly tender.
Combining Ingredients
- Add minced ginger and garlic, sauté for 1 minute to combine flavors.
- Return the cooked chicken to the pan and pour in soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and optional red pepper flakes. Stir well.
- Mix in the cornstarch mixture and cook for an additional 2-3 minutes until the sauce thickens, coating the chicken and broccoli. Serve hot.
Notes
Marinate chicken in soy sauce and ginger for deeper flavor. Use frozen broccoli for convenience. Serve with crispy noodles and sesame seeds for garnish.