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Chinese Chicken and Broccoli

Chinese Chicken and Broccoli

For my birthday dinner, the chef made my favorite: broccoli and chicken stir fry in our newly seasoned wok. We also had shrimp spring rolls as a side, which were delicious. This was served with steamed white rice made in our steamer. We got the steamer and wok as wedding presents! (Thanks friends!)
Our wok is made of carbon steel, so before using it we had to season it to remove any metallic taste. Seasoning a wok is different for every wok – so be sure to do a little research when buying a wok.

Chinese Chicken and Broccoli


2 scallions

2 T. ginger

3 cloves garlic

3 T. olive oil

2 heads of broccoli

3 chicken breasts

1 cup cornstarch

1/4 cup ketchup

1/4 cup oyster sauce

Peanut oil to coat wok

1 egg



The scallions, ginger, and garlic will be essential for creating the flavor profile for the spring rolls and the stir-fry. Begin by finely mincing the ginger and garlic. Thinly slice the scallions. Once these ingredients are cut, combine them together in a small bowl and set aside.


Chop the 2 heads of broccoli into florets.

Broccoli Florets


Thinly slice 3 chicken breasts on a bias (see below). The chicken should be cut thin enough to cook quickly, since stir-frying is done at a high heat fairly quickly.

Cutting Chicken


Coat the chicken with the egg (or leftover egg from the spring rolls, if you are making those too).

Coating Chicken


Dredge the coated chicken in approximately 1 cup of cornstarch. Toss until the chicken is evenly coated.

Coated Chicken


Heat the wok over medium to medium high heat with 2-3 Tablespoons of peanut oil. We used peanut oil because it has a high smoking point, but you can also use flaxseed oil or any oil that doesn’t burn quickly.

Oil Wok


Once the wok is heated, carefully begin adding the chicken. You’ll be cooking the chicken in batches, so only put a handful in at a time. Quickly toss the chicken until it’s browned. (If your chicken sticks to the wok, you may have added it to the wok before it was hot enough)

Cooking Chicken


Place the browned chicken on a plate to the side. For the stir-fry sauce, mix 1/4 cup ketchup, 1/4 cup oyster sauce, and 1/4 cup soy sauce. Set aside.


Add another 2 Tablespoons oil to the wok. Add the remaining GGS and sweat the mixture, paying careful attention not to burn it.



Add the broccoli florets and toss. Once the broccoli is mixed with the GGS, add 1/2 cup water and cover to steam the broccoli. This will take approximately 30-60 seconds.



Pour the sauce over the broccoli and toss until the broccoli is coated evenly.

Stir Fry


Add the browned chicken and 1/2 cup water. Stir until mixed and cover to steam until the chicken is cooked through and the broccoli is tender.

Chinese Chicken and Broccoli


The cornstarch coating on the chicken will thicken the sauce. Doesn’t that look tasty?

Chinese Chicken and Broccoli


Since we were celebrating my birthday, we brought out the candlesticks, fancy chop sticks, and some white wine. (Did I mention it was my birthday? I loooove birthdays!)

Chinese Chicken Stir Fry


This is our homemade version of “Chinese take-out” — at least when we have the time 😉 Since this recipe made enough food for 4, we have plenty of left-overs for tomorrow!



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