Broccoli & Chicken Stir-Fry

Name: Broccoli & Chicken Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb chicken breasts; 1 tbsp cornstarch; 1 tsp soy sauce; 1 tsp medium-dry sherry; 1 tbsp vegetable oil; 1 tsp sambal oelek; 1 1/2 to 2 tbsp oyster sauce; 3 tbsp soy sauce; 3 tbsp medium-dry sherry; 1 garlic clove; 1 slice of ginger (about 1/4" -inch); 3 cups broccoli; 2 green onions; 1/3 cup almonds; 1 to 2 tbsp vegetable oil

4.8 out of 5 · 36 ratings

Active time: 30 min

Total time: 30 min

Serves: 4

Tender chicken breast, healthy broccoli and crunchy almonds are tossed together in a light Asian sauce.

Chef's notes

Any veggies can be added to this stir fry. Bell peppers, bok choy, celery, carrots or onions all go well. Stir frys should not be soupy, nor should the vegetables be really soft. The broccoli can be par-cooked to shorten the cooking time. Cashews are also a nice alternative to almonds. For more seasoning, add additional sambal oelek and soy to each serving, if desired.

Steps

Preparing the Chicken

Ingredients

1 lb chicken breasts
1 tbsp cornstarch
1 tsp soy sauce
1 tsp medium-dry sherry
1 tbsp vegetable oil

To prepare the chicken, slice it into bite-size pieces and place into a bowl. Mix the cornstarch, soy sauce, sherry and oil. Pour over the chicken and stir to evenly coat. Set it aside, while you make the sauce.

Making the Sauce

Ingredients

1 tsp sambal oelek
1 1/2 to 2 tbsp oyster sauce
3 tbsp soy sauce
3 tbsp medium-dry sherry

To make the sauce, simply combine the sambal, oyster sauce, soy sauce and sherry. Set this aside, while you prepare the rest of your mise en place.

Preparing Your Mise en Place

Ingredients

1 garlic clove
1 slice of ginger (about 1/4" -inch)
3 cups broccoli
2 green onions
1/3 cup almonds

To prepare the rest of your mise en place, smash a clove of garlic and gather the slice of ginger. Peel the bottom stem of the broccoli and remove the florets. Cut the florets into large, even-sized pieces. Cut the stems a bit thinner, as these take more time to cook. Next, slice the green onions on a slight bias and set aside. You can either leave the almonds whole or roughly chop them.

Stir-Frying the Dish

Ingredients

1 to 2 tbsp vegetable oil

To cook the stir-fry, heat a wok or large fry pan over high heat. Once hot, add the oil, followed by the ginger and garlic. Let it cook for just a few seconds before discarding. The ginger and garlic are used to infuse the oil. Place half of the chicken into the wok and separate any pieces that are stuck together. Let it sit for a bit before tossing. Stir-fry the chicken until golden and just cooked through. Once done, remove the chicken and set aside, while you cook the other batch. Once the second batch is done, add a touch more oil, if needed, followed by the broccoli. Let the broccoli partially cook for about a minute. Then add the sauce and toss to coat. If the broccoli is still quite hard and the sauce seems too thick, you can add a touch of water to thin it out. Once the broccoli has started to soften, but is still green with a slight crunch, add the chicken, followed by the almonds. Lastly, add the green onions and toss. Once everything has heated through, serve immediately and enjoy.

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63 Comments

Alixandra H • December 18, 2008 at 12:35AM

I used a cast iron skillet for a good sear on the chicken and wish I hadn't. The meat got great color and flavor, but cast iron over high heat was too much and I had to move super fast so nothing burned. The flavors, however were outstanding, even though I couldn't find the sambal oelek. I improvised with crushed red pepper flakes and it worked. Next time I'll do a little leg work and visit my Asian market for all the correct ingredients. And I'll use a wok.

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Lisa K • December 21, 2008 at 03:25AM

I couldn't find the sambal oelek or oyster sauce at Whole Foods. Where is the best place to find this?

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Sean D • December 24, 2008 at 06:16PM

I didn't have sambal, so I used Thai red curry paste, and didn't have sherry, so threw in some old red wine. Still it turned out pretty delicious. And it was a quick meal and well appreciated.

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Dawn T • December 24, 2008 at 06:48PM

Sambal and oyster sauce are available in most (if not all) Asian markets. They are both also available in many of the large grocery stores...in fact I am surprised that Whole Foods didn't have them. Do keep trying though as they add tremendous flavor to many dishes. Sambal Oelek is one of my favorite ingredients. http://rouxbe.com/drilldowns/159 But if you cannot find them, then Sean had a good idea to improvise with things like Thai red curry paste. It will change the flavor but it will still be delicious.

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Doug M • December 27, 2008 at 08:05PM

Our new stove was installed a week ago, what it is really good for is stir frying as the center ring of the burner removes and the wok sits right down on the burner like they do in Asia. The combination of that and this recipe forcefully took us back to our time in Malysia, it tasted just right, like stir fried chicken did there, frankly amazing. Thanks Kimberly and the rest of the crew at Rouxbe.

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Kimberley S • Rouxbe Staff • December 28, 2008 at 07:03AM

You're sooooo lucky to have a beautiful stove like that! Have fun cooking!

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Björn K • December 29, 2008 at 11:04PM

I'd never tried or heard of Sambal Oelek before, but went looking for it in the local Asian market. They had it in 5 litre tubs! Fortunately I found smaller jars of the stuff in a different section, and this turned out just great. Didn't have any sherry so I substituted port. Was afraid it'd be too sweet of the flavour overpowering, but it was delicious in the end.

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Amanda H • December 30, 2008 at 06:13AM

We had to substitute asian chili garlic sauce for the Sambal due to our being out in the boonies. It worked out WONDERFULLY!! We were a bit nervous about the oyster sauce...but it seems we've been eating oyster sauce at chinese food places our whole lives and didn't realize it! It was a very familiar flavor that we had no idea was so crucial to many Asian dishes. I must say though that it probably would have gone abit easier in a wok, since a wok keeps the oil at the bottom and not spread all over like in a regular frying pan...probably easier to toss in a wok as well. Oh well...one more item to add to our kitchen wish list! Great recipe!

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Ken N • January 20, 2009 at 03:53AM

Looking at the time of the other comments, I would say I am quite late on this, haha. Having grown up with a dad who works in a Chinese restaurant and an aunt who owns one, "Chicken and Broccoli stir fry" is just one of those dishes one cannot go without learning.

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Ted B • January 31, 2009 at 11:48PM

I really enjoyed this reciepe the both times I made it. The second time it had to be made without oyster sauce which ending up not changing the taste too much.

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Dawn T • July 14, 2009 at 09:11PM

Made this last night with flank steak (well Joe did) and it was really good. Just very quickly fried the beef first then removed it and cooked the broccoli. Once he cooked that and added the sauce he then added the beef back and gave it a quick toss. The only thing we changed is that we didn't add the almonds this time.

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Jason C • December 21, 2009 at 07:20AM

Great flavor combination and colors.

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Yvonne C • December 21, 2009 at 04:54PM

Cooking broccoli in a stir fry pan takes a long time. As the video shows, the sauce might dry out before the broccoli is cooked. To avoid this, I steam the veggie in microwave on high power for about 2 minutes before stir frying it with sauce.

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Rosi L • December 29, 2009 at 06:44PM

I have a secret love of really greasy chinese food, of which I always feel sick at the end. This recipe was fantastic since it tasted great, and I knew exactly what was going into it. Unfortunately, I wasn't able to find kosher oyster sauce, but I found a different recipe that called for brown sugar, so I substituted. It was fantastic :)

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Jeanne C • January 15, 2010 at 06:13PM

Can I substitute chicken with Beef? If so, what kind of beef should I use and will there be any changes to the sauce? Thanks!

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Dawn T • January 15, 2010 at 06:22PM

You could use beef tenderloin or a flank steak cut thinly across the grain (as shown in Step 1 from the recipe for Lomo Saltado). No changes to the sauce are necessary. Enjoy!

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Tony A • March 14, 2010 at 04:46PM

This is a really good dish. I think that the flavor is very close to what an upscale Chinese restaurant might serve, and it puts most Chinese restaurants to shame. I am curious about the 'marinade'. It is very different than other asian stir fry marinades that I have seen because of the oil and the cornstarch. Can anyone tell me why the oil and cornstarch go in the marinade? Do they add flavor or a textural quality? I really like the end result and want to understand a little better so I can adapt the style or technique.....

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Kimberley S • Rouxbe Staff • March 15, 2010 at 05:43PM

Glad you enjoyed the dish. The technique is called velveting. It is a Chinese cooking technique used to seal in moisture in the meat during stir frying. It is commonly done with cornstarch + oil... or cornstarch + egg whites. Happy cooking!

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Jenny G • April 10, 2010 at 01:36AM

I used to make it with chicken but since I decided to stop eating meat I had to try it with tofu and it is still delicious =)

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Elizabeth N • April 20, 2010 at 12:15AM

I have a Sherry cooking wine from Holland House but I don't want it to be too sweet, do you think this will work? Or what other sherry substitutes are available for this recipe?

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Dawn T • April 20, 2010 at 01:56AM

I would suggest that you try what you have on hand. You may find that it works just perfectly. Cheers!

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Elizabeth N • April 21, 2010 at 02:43PM

I went ahead and used the sherry I had on hand and it turned out delicious! This is way better than what greasy chinese restaurants have, thanks for this fantastic recipe!!

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Heather W • July 6, 2010 at 02:12AM

Made the same dish except did not have all of the ingredients for the sauce so used toasted sesame oil for cooking and then added red chili flakes and lower sodium soy sauce at the end. I did use the ginger and garlic though the flavors had to compete a bit with the sesame oil. I also like my vegetables barely cooked so just added blanched broccoli, red peppers to heat through and then green onions and almonds at the end as well. The dish looked great with the brightly colored vegetables but the perfectly cooked chicken was best part thanks to the video instruction. I am looking forward to trying the full recipe but had such success with the techniques and following most of the recipe that I wanted to thank you.

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Sheela R • July 6, 2010 at 06:17PM

I am looking to buy a good quality wok. Any suggestions, I want to stay away from cast iron, since I have heard that one should not cook sour itmes in a cast iron wok. Thanks

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Kimberley S • Rouxbe Staff • July 9, 2010 at 05:00AM

It depends on the type of heat source you have. Traditional woks sit inside a round opening with a flame directly underneath, which makes the bottom and sides extremely hot. If you have a gas stove, thin, cheap metal woks can can work well. Once used a few times, they self-season and don't react with acid as much. If you have an electric stove, your best bet is a large, stainless-steel saute pan. This allows the most heat to reach the entire surface of the pan so you can cook things quickly. Hope this helps!

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Monica V • September 17, 2010 at 04:29PM

Can I make this recipe with red wine vinager insted of sherry. What do you recocommed me? Thanks

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Dawn T • September 18, 2010 at 06:46PM

You could try using red wine vinegar instead of sherry if you like. Just note that it will alter the flavor slightly as sherry has a sweeter richer flavor than the vinegar which is obviously more tart or acidic. Cheers!

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Mark L • January 10, 2011 at 05:33PM

Two quick substitution question. 1. Can you substitue Sherry Vinegar for the Sherry Wine? 2. Can you substitute shrimp and would you still use the velveting technique?

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Kimberley S • Rouxbe Staff • January 10, 2011 at 11:27PM

1. If you substitute sherry vinegar for sherry wine, you will get a very different flavor (sour, not sweet). 2. You can also try the velveting technique with the prawns. Cheers!

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Mark L • January 11, 2011 at 09:04PM

Would Sriracha be a good substitute for Sambal Oelek? Any other suggestions?

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Dawn T • January 11, 2011 at 09:57PM

You can use any type of chili paste. They will all just have slightly different flavors and heat levels. You are free to experiment and find one(s) you like. Cheers!

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Wendy J • January 17, 2011 at 09:41PM

My husband uses Sambal on almost everything, so yes I always have it on hand. My husband loved this dish. I'm not one for nuts or spicy hot so I couldn't eat this dish, but my husband wants this dish once a week for him. Really its quick and easy to make.

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Yt N • March 2, 2011 at 06:39AM

I grew up in the sunny tropics of the Asian continent so I was at first surprised to see that the chicken was seared and removed before adding it back. However, I understand the principles in doing so, and I think it's good because it ensure that the dish is still delicious even if the chef is unaccustomed to Chinese cooking methods. The way that people do stir fry here is to have short cooking times on very high heat with a few quick tosses so to us, Chinese cooking is the art of heat and wok mastery. There were other differences such as the choice of liquor and the fact that sambal was added but that's just a matter of personal taste among different individuals. Thanks for making Chinese cooking easy and still delicious to other parts of the world.

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Kimberley S • Rouxbe Staff • March 2, 2011 at 05:11PM

Absolutely agree that Chinese and Asian cooking is an art. Most North American kitchens aren't equipped with the same screaming hot heat sources that sufficiently heat woks; therefore, some adjustments need to be made to try and achieve a similar result. And, you're right, the ingredients used in a stir fry comes down to personal choice. That's the beauty of cooking :) Thanks for your great feedback. Cheers!

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David P • March 13, 2011 at 02:55AM

I am concerned about toxic qualities of Teflon. I have heard of new ceramic non toxic, non stick surfaces. Any brand advice?

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David P • March 13, 2011 at 03:00AM

How best to determine temperature of pan/oil. Is it just experience and timing?

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Kimberley S • Rouxbe Staff • March 14, 2011 at 05:21PM

For the best results, wok's require extremely high heat. This is why we do not use non-stick for stir frying. Most manufacturer's of teflon and other non-stick surfaces do not recommend cooking with high heat. You may want to check out the lesson on Pan Frying. This shows how to slowly heat up a pan and when to add the oil. If using higher heat and something like cast iron, adding the oil comes down to experience. If you add the oil and it smokes profusely, you'll need to pour out the oil, let the pan cool and start over again. The more you cook, the more you'll be able to tell when the pan is ready. It is just a matter of getting in the kitchen and practicing. Hope this helps!

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Jen E • April 17, 2011 at 02:15AM

Just wanted to add to this discussion that I skipped the sherry (didn't have any at home and had just returned from the grocery store) and the recipe was totally delicious anyway. This was my first Rouxbe meal and I'm feeling like a better cook already. :) Here's my write-up on the recipe! http://www.jenepting.com/2011/04/rouxbe-meal-1-easy-broccoli-and-chicken.html

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Lars S • July 31, 2011 at 01:17AM

Followed the instruction except added baby corn, bamboo shoots, sugar snap peas and used unsalted cashews instead of almonds.I cooked it in my new (seasoned) wok made of carbon steel. I served it with coconut infused rice and it was a hit. Thank you for making me a better cook.

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Noel G • January 6, 2012 at 07:51PM

Any ideas? Could I simply leave it out ?

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Dawn T • January 7, 2012 at 02:18AM

Here is a great site for substitutions (the link goes specifically to "substitutions for sherry"). If you do choose to leave out the sherry, just know that the flavor will be slightly different. Cheers!

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Robert S • April 25, 2012 at 02:17AM

Good, simple recipe - a tasty way to practice stir-frying and to season the wok. I wanted to say, though, that check the sodium in the oyster sauce. I put a couple of TBSP of sauce that is 850 mg each and it was too salty. I'll just adjust next time, but still. Now, my question: I'm wondering if there is a way to reduce the amount of oil splatter as I'm frying. Typically, I'll pat the chicken dry before I fry it, but with it coated with sauce, I haven't done that and, well, I had to turn it from a distance. Advice?

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Kimberley S • Rouxbe Staff • April 25, 2012 at 04:37PM

Yes, the sodium content will vary in different brands so it is important to get used to tasting ingredients wherever possible to understand how they will impact a dish. Tasting ingredients before using them and as you are cooking is an important habit to form. In terms of splattering when stir-frying, there's not much you can do. This is just the nature of stir-frying. Some oil will splatter and some will rise up into the air. You can wear a chef's jacket to protect your arms if the splatters bother you. It's also a good idea to ventilate the kitchen when using this cooking method. Cheers!

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Alex B • November 4, 2013 at 03:13AM

Is fish sauce a good replacement?

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Ken R • Rouxbe Staff • November 4, 2013 at 04:01PM

Alex- Oyster sauce has considerable sweetness. if you look and taste the products side by side, you will see how different they are. Yes, both have a "fish-seafood' flavor profile but they are fundamentally different products with different uses. Cheers!

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Kathleen S • May 31, 2015 at 04:23AM

This is a real keeper. My husband and I both enjoyed it. I added some carrots and served with brown rice. The sauce was perfect. Thanks for another great dish.

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Sune snellman J • August 31, 2017 at 06:00PM

Wonderful recipe for the family. I parboiled broccoli, mushrooms and carrot sticks before stir frying which gave a perfect and just tender bite. Also boiled egg noodles and added to the stir fry at the end. An easy every week dish where most ingredients will work. Thanks!

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Audrius S • October 30, 2017 at 02:21PM

I've a proper Asian wok which I bought for 12 pounds online a while ago. The only problem with stir frying in a wok is that my gas stove doesn't generate enough heat. I will try this recipe tonight as I happen to have all ingredients (minus chicken meat) at home.

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Eric W • Rouxbe Staff • October 31, 2017 at 11:19PM

It can be difficult to replicate the characteristics of restaurant stir fry (breath of the wok) if the BTUs are insufficient. But, experiment with it. Start by cooking ingredients in batches in order to maximize the pan temperature.

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Patricia G • August 11, 2020 at 09:03PM

Very good and will make again. I doubled the sauce as I added mushrooms and peas. I did parboil the broccoli for 2 minutes as part of prep.

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Char N • Rouxbe Staff • August 12, 2020 at 04:43AM

Hi Patricia: That was a good idea to double the sauce and add mushrooms and peas. Seems as though you have a winner of a dinner. Very nice work. Thanks for writing. -Char

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Ivan H • May 16, 2021 at 05:03PM

Is it possible to substitute the sherry for shaoxing wine?

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Sandy S • May 17, 2021 at 06:55PM

Hi Ivan, Absolutely! That is the perfect choice. Cheers, Sandy

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Ivan H • May 19, 2021 at 06:08PM

I've just made this dish, very nice recipe for someone looking to get into stir frying, like me. If you are going to use the budget shaoxing wine, like I did, use a bit less of the soy sauce. Cheap shaoxing wine is often salty, which puts the salt level a bit high for my liking. You could potentially exchange the soy sauce in the chicken marinade with some dark soy sauce, for a darker color on your meat.

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Michele S • July 19, 2021 at 10:56PM

I subbed a few ingredients, and didn't take a photo - however the finishing sauce was perfect. I had all the mise en place lined up - it looked so professional. I followed instructions (with the subs - I had fresh asparagus on hand instead of broccoli for example). I blanched some finely diced carrots and the asparagus - that really helped with the final product. I cooked fast & furious - (do not have a wok, had a nice big saute pan). It was the best stir fry I have ever made. I will make it again and again - of course with meat, tofu and vegetables that are on hand. And my husband who has had some taste alterations recently - ate it all up. He is allergic to fish - so I used hoisin sauce instead of oyster sauce and added a little liquid aminos instead... and also he is allergic to chicken - so I subbed with very finely sliced pork. I guess that is a lot of subs... but it was 100% successful.

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Char N • Rouxbe Staff • July 20, 2021 at 08:11PM

Hi Michele--best news of the day. It is always so fun to learn about the ways our recipes are used, and your dish sounds delicious. You can keep your eyes peeled for vegan fish sauce, which is widely available, it is good flavor for those who are vegan or allergic to seafood. 100% successful is based on the fact that you had your mise en place all set up! Thanks for writing. Cheers, Char

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Jack R • February 6, 2023 at 10:37PM

could i add five spice powder to the recipe and if so how much is recommended and at what stage would i add it.thank you for the replies making me a better cook very grateful.

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Char N • Rouxbe Staff • February 7, 2023 at 02:10AM

Hi Jack—I would suggest one tsp, or, to your taste. Hope this helps. Thanks for your kind words. Cheers, Char

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Sara B • April 6, 2023 at 04:00PM

Yum! I did this with tofu and it still turned out really well

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Riaz M • October 3, 2023 at 11:02PM

if we are gonna dispose the garlic and ginger woudnt it be wise if also infusing the oil to keep the garlic whole and use big chunks of ginger starting in cold oil then bringing to heat for maximum infusion and less chance of scorching?

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Riaz M • November 11, 2023 at 03:16AM

to "cheat" at cooking would it be wise to use frozen vegetetables wivh a precooked then frozen but thaw them overnight?im sure this would make stir fry alot easier

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Riaz M • November 11, 2023 at 03:17AM

frozen vegetables are precooked

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Riaz M • November 12, 2023 at 10:58PM

to make this dish for people with nut allergys im gonna remove the almonds but how does this affect the ratio of liquid to solids?im also not using sherry as i dont drink alcohol and i want it to be child freindly. thank you for any feedback

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The First 3 Are On Us

63 Comments

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