Szechuan-Style Chicken with Broccoli
A delightful dish that features bold, spicy Sichuan flavors combined with tender chicken and crisp broccoli, all harmonized in a savory sauce.
Ingredients
Main ingredients
- 1 pound chicken breast, sliced into thin strips tender and juicy
- 2 tablespoons vegetable oil for sautéing
- 3 cups broccoli florets vibrant and crisp
- 1 tablespoon ginger, minced adding warmth and depth
- 2 cloves garlic, minced for an aromatic kick
- 1/4 cup soy sauce salty and savory
- 2 tablespoons oyster sauce enhancing the umami
- 1 tablespoon rice vinegar adding a tangy note
- 1 teaspoon sesame oil for a nutty finish
- 1 teaspoon sugar balancing the flavors
- 1/2 teaspoon crushed red pepper flakes (optional) for a spicy kick
- 1 tablespoon cornstarch mixed with 2 tablespoons water to thicken the sauce
- to taste salt and pepper for seasoning
Instructions
Preparation
- In a large pan, heat the vegetable oil over medium-high heat.
- Add the sliced chicken and season with a pinch of salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside.
- In the same pan, add a bit more oil if needed, then add the broccoli florets and stir-fry for approximately 3-4 minutes until bright green and slightly tender.
- Add the minced ginger and garlic, sauté for about 1 minute until fragrant, then return the chicken to the pan.
- Pour in the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and the optional crushed red pepper flakes. Stir well to combine all flavors.
- Stir in the cornstarch mixture and cook for another 2-3 minutes until the sauce thickens.
- Serve hot, paired with rice or noodles.
Notes
For extra crunch, consider adding cashews or peanuts in the last minute of cooking. For more heat, increase the crushed red pepper flakes or add hot sauce to the mixture. Fresh ginger and garlic are recommended for the best flavor. Marinating the chicken in soy sauce and ginger for 15-30 minutes can enhance the flavor. Don’t overcook the broccoli; it should remain vibrant and slightly crunchy.