![Chinese Chicken and Broccoli](https://wedtoachef.com/wp-content/uploads/2015/12/Chinese86-167x167.jpg)
Chinese Chicken and Broccoli
![Chinese Chicken and Broccoli](https://wedtoachef.com/wp-content/uploads/2015/12/Chinese86.jpg)
Ingredients
Instructions
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](https://wedtoachef.com/wp-content/uploads/2015/12/Chinese50.jpg)
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](https://wedtoachef.com/wp-content/uploads/2015/12/Chinese35.jpg)
Coat the chicken with the egg (or leftover egg from the spring rolls, if you are making those too).
![Coating Chicken](https://wedtoachef.com/wp-content/uploads/2015/12/CoatingChicken.jpg)
Dredge the coated chicken in approximately 1 cup of cornstarch. Toss until the chicken is evenly coated.
![Coated Chicken](https://wedtoachef.com/wp-content/uploads/2015/12/CoatingChicken2.jpg)
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](https://wedtoachef.com/wp-content/uploads/2015/12/Chinese37.jpg)
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](https://wedtoachef.com/wp-content/uploads/2015/12/Chinese46.jpg)
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.
![GGS](https://wedtoachef.com/wp-content/uploads/2015/12/Chinese49.jpg)
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.
![Broccoli](https://wedtoachef.com/wp-content/uploads/2015/12/Broccoli.jpg)
Pour the sauce over the broccoli and toss until the broccoli is coated evenly.
![Stir Fry](https://wedtoachef.com/wp-content/uploads/2015/12/Chinese73.jpg)
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](https://wedtoachef.com/wp-content/uploads/2015/12/Chinese75.jpg)
The cornstarch coating on the chicken will thicken the sauce. Doesn’t that look tasty?
![Chinese Chicken and Broccoli](https://wedtoachef.com/wp-content/uploads/2015/12/Chinese79.jpg)
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](https://wedtoachef.com/wp-content/uploads/2015/12/ChineseChickenPlate.jpg)
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!
![Leftovers](https://wedtoachef.com/wp-content/uploads/2015/12/Chinese90.jpg)