Szechuan-Style Chicken with Broccoli
A delightful fusion of robust flavors and vibrant colors, this Szechuan-Style Chicken with Broccoli combines tender chicken, crisp-tender broccoli, and a heavenly spicy sauce—ideal for busy weeknights or impressing guests.
Servings 4 servings
Calories 350kcal
Ingredients
Chicken and Vegetables
- 1 pound fresh chicken breast, cut into thin slices Ensure even slicing for uniform cooking.
- 3 cups broccoli florets Bright green and tender-crisp for best texture.
- 2 tablespoons vegetable oil Used for stir-frying.
- 1 tablespoon minced ginger Aromatic base.
- 2 cloves minced garlic Adds flavor and aroma.
Sauce Ingredients
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar For tangy zest.
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes Optional heat.
- 1 tablespoon cornstarch For thickening the sauce.
- 2 tablespoons water To mix with cornstarch.
- to taste salt and pepper For seasoning.
Instructions
Preparation and Cooking
- Heat the oil in a large pan over medium-high heat until shimmering.
- Season the chicken pieces with salt and pepper. Cook for 5 to 7 minutes until browned and cooked through, then set aside.
- In the same pan, add the broccoli florets and stir-fry for 3 to 4 minutes until bright green and tender-crisp.
- Add minced ginger and garlic to the pan, sauté for one minute.
- Return the cooked chicken to the pan, mixing well with the broccoli.
- Pour in the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Stir to combine.
- Stir in the cornstarch mixture and continue to cook for another 2 to 3 minutes until the sauce thickens.
- Serve hot, paired with rice or noodles.
Notes
For a healthier twist, use boneless skinless chicken thighs or swap with tofu for a vegetarian option. Overcrowding the pan while stir-frying may lead to uneven cooking. Adjust spice levels according to preference.