Chinese Chicken And Broccoli In Brown Sauce Recipes

BROCCOLI AND CHICKEN STIR-FRY

Steps:

• Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
• Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
• Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

CHINESE "BROWN SAUCE" CHICKEN

Steps:

• Lightly brown chicken breasts in a small amount of oil.
• Remove from pan and add garlic, soy sauce, brown sugar and 1 cup chicken broth.
• Stir to mix and return chicken to pan and cover.
• Simmer for a few minutes until the chicken is done (15-20 minutes).
• Remove chicken again and add remaining broth, which has been mixed with cornstarch.
• Bring to a boil to thicken and return chicken to the pan, coating it well.

CHICKEN AND BROCCOLI (CHINESE TAKEOUT)

Steps:

• Cut the chicken breasts into cubes.
• Brown chicken pieces in oil in a wok over medium heat.
• In a medium size bowl add garlic salt, substitute soy sauce, brown sugar and 1 Cup chicken broth. Stir to mix all ingredients.
• Return cut chicken pieces to wok.
• Cover and simmer until chicken is done, about 5-10 minutes.
• Wash and cut broccoli, steam in a veggie steamer until tender.
• Remove chicken.Stir the rest of the chicken broth and cornstarch together in another bowl.
• Pour in wok and stir all ingredients well and bring to a boil just long enough to thicken.
• Add chicken and broccoli back into the wok spooning the sauce over it to coat it well.

CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)

Steps:

• Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4" (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
• Combine all the sauce ingredients in a bowl. Stir to mix well.
• Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
• Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
• Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
• Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
• Serve hot with steamed rice or boiled noodles as a main dish.

CHICKEN AND BROCCOLI WITH BROWN SAUCE

Steps:

• Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.
• Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside.
• Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Drain and set aside.
• Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this shoul d only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end.
• Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer.
• Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like.
• Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce.
• At this point, you can make adjustments. If you like your brown sauce darker, add a dash more of dark soy sauce. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Serve with steamed rice.

CHINESE CHICKEN AND BROCCOLI IN BROWN SAUCE

Steps:

• Blanch the broccoli and keep them aside. Marinade chicken with Shaoxing wine and corn starch. (Use dry sherry if you don't have Shaoxing wine). Make the sauce by mixing sauce ingredients in a small bawl. Make the corn starch slutty in a separate bowl.
• Add oil and heat the wok until smoking hot. Add the chicken and fry until it's done. Remove the chicken to a plate.
• Now add ginger and garlic to the wok and fry for few seconds. Do not let them brown.
• Add the stirfry sauce mix, stir with ginger and garlic and let it come to simmer. This will only take seconds in High flame
• Now add the blanched broccoli and chicken to the wok. Stir for few seconds and add the corn starch slurry. Keep mixing until the sauce thickens. Remove everything to a serving bowl. Serve with plain rice.

CHINESE CHICKEN AND BROCCOLI

Steps:

• Cut chicken into strips.
• Toss chicken, cornstarch, salt and pepper in medium glass bowl.
• Cover and refrigerate 20 minutes.
• Cut green onions and carrots into thin slices.
• Mix black bean sauce, garlic, gingerroot, and sugar together.
• Spray a 12-inch skillet with nonstick cooking spray.
• Heat until spray bubbles, add chicken and cook until chicken turns white.
• Remove chicken from the skillet.
• Reheat skillet and add chicken broth.
• Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender.
• Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.