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Chicken and Broccoli
Andre Lewis

Chicken and Broccoli Skillet

A light cornstarch coating helps the thin thigh slices stay tender while they brown in the skillet. Cook the broccoli first with a small amount of water, then take it out before searing the chicken in batches. That keeps the florets green and avoids crowding raw meat against wet vegetables. Oyster sauce, ginger and garlic make a small amount of savory glaze. Return the broccoli only after the sauce thickens, tossing gently so it coats the branches instead of breaking the florets into tiny pieces.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken thighs cut across the grain into 1/4-inch-thick strips
  • 1 tbsp cornstarch for chicken
  • 1 tbsp reduced-sodium soy sauce for chicken
  • 1 tbsp water for chicken coating
  • 4 cups broccoli florets about 1 inch wide
  • 1/4 cup water for broccoli
  • 2 tbsp neutral oil divided
  • 3 garlic cloves minced
  • 1 tbsp finely grated fresh ginger
  • 3 tbsp oyster sauce
  • 1 tbsp reduced-sodium soy sauce for sauce
  • 1/3 cup low-sodium chicken broth
  • 1 tsp cornstarch for sauce
  • 1 tsp toasted sesame oil

Method
 

  1. Toss chicken with its tablespoon cornstarch, tablespoon soy sauce and tablespoon water in a bowl. Let stand for 10 minutes while preparing the other ingredients; this time is included in prep.
  2. Put broccoli and its water in a 12-inch skillet over medium-high heat. Cover and steam for 3 minutes until bright green and just tender, then transfer broccoli to a bowl and evaporate any remaining water.
  3. Heat 1 tablespoon neutral oil in the skillet. Sear half the chicken for 3 to 4 minutes, stirring occasionally, until it reaches 165°F, then transfer to a clean plate. Repeat with remaining oil and chicken.
  4. Lower the heat to medium and stir garlic and ginger into the skillet for 30 seconds. Whisk oyster sauce, sauce soy sauce, broth and sauce cornstarch in a bowl, pour into the skillet and simmer for 1 minute until glossy.
  5. Return chicken and broccoli and toss gently for 1 to 2 minutes until hot and evenly coated. Remove from the heat, stir in sesame oil and divide among 4 plates.