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Takeout Chicken and Broccoli
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Description
A takeout classic made better at home. Just a few ingredients, and 15 minutes to put together.
Ingredients
- 4 cups Broccoli Florets
- 1 whole Chicken Breast, Sliced
- 1 Tablespoon Oil
- 3 cloves Garlic, Chopped
- ¾ cups Chicken Stock
- 1 pinch Sugar
- ¼ teaspoons Salt
- 1 teaspoon Sesame Oil
- 1 Tablespoon Shaoxing Wine
- 1 pinch White Pepper
- 1 Tablespoon Cornstarch Mixed With 1 Tablespoon Water
Preparation
Bring a pot of salted water to a boil. Blanch the broccoli, dunk in an ice bath, drain, and set aside. Then blanch the chicken just until it turns opaque. Set aside.
Heat wok over high heat and add the oil and garlic. Throw in the broccoli and the chicken and stir-fry for a minute. Then pour in the chicken stock, sugar, salt, sesame oil, wine, and white pepper. Keep stirring for another 30 seconds.
Mix the cornstarch and water into a slurry. Move the chicken and broccoli to the sides of the wok. There should be a little well of chicken stock/liquid in the center of the pan. Pour the cornstarch slurry into the liquid and stir until it thickens.
Give everything a final stir. Taste for seasoning and adjust if needed. Plate and serve!
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