Chicken and broccoli is my favorite Chinese food. I’ve been eating it since I was a kid and I hear a lot of other people like it too. So, as a result, this dish was formed. When you choose to make this, you can substitute worcestershire sauce in place of soy sauce if you don’t have much ginger or garlic, since worcestershire has soy, ginger, and garlic in it. I used 2 small chicken tenders to make this, however, it wouldn’t be a bad idea to use a pound of chicken breast instead if your love Chinese food, or if you have a larger family than two to feed. Though this tastes very similar to takeout, this dish tastes just as good if not better with the sesame oil, and garlic powder coming through even more than takeout!
What You Will Need
- 1 cup Chicken (Brest or Tenders)
- 3 cups Broccoli (Fresh or frozen)
- 2 Tbsp Oil
- 2 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- 1 tsp sesame oil
- 2 Tbsp ground ginger
- 1 Tbsp garlic powder
- Pinch of Flour
- Wok/Dutch Oven & Spoon
- 1 1/2 – 2 cups White rice
- Medium Saucepan
- In a medium saucepan, add 1 1/2 – 2 cups white rice. Rinse the rice under cool water 5 times. Add an equal amount of water to rice. Place over medium heat. Once boiling, cover and reduce your heat to the lowest setting.
- Place your wok/dutch over over medium high heat, and add oil. Meanwhile, half your chicken and slice it, then add it to the oil. Prep your broccoli now if you are using fresh.
- Stir your chicken and cook it until the chicken looks cooked externally. Add your broccoli (if using fresh add 1/4 cup water). Add to your mixture the rest of the ingredients. Continue to stir and cook until you broccoli is cooked to your desired texture.
- Remove from heat, and serve chicken and broccoli over rice.