Chicken and Broccoli Stir Fry | 西兰花炒鸡片

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After posting my scallop and broccoli stir fry, someone on TikTok asked if the scallops could be replaced with another protein. To be fair, scallops are delicious, but they are not exactly cheap.

That got me thinking about how my mum used to cook. She was always practical in the kitchen. If something was expensive, she would simply swap it for something more affordable without overcomplicating things.

So I decided to make a chicken version that costs a fraction of the price while keeping the same clean and comforting style of the original dish.

Chicken and broccoli is actually a classic pairing in many Cantonese-style stir fries. While broccoli itself is not traditionally Chinese, it became popular in Chinese restaurants around the world because it cooks quickly, stays vibrant green, and absorbs sauces beautifully.

The technique of marinating thinly sliced chicken with seasoning, starch, and oil is inspired by the velveting methods used in Cantonese cooking. The result is tender, juicy chicken that stays moist even when cooked over high heat.

What I like about this version is that it proves you don't need expensive ingredients to make a good meal. The chicken is the star, but the broccoli, carrots, garlic, and brown sauce all work together to create something that feels complete.

It is simple enough for a weeknight dinner, budget-friendly, and comes together quickly. If you enjoyed the scallop version but found it hard to justify the cost, this might be the version you'll make more often.

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Ingredients:

(Serve 4)

• Chicken:

• Chicken Breast Skinless Boneless, 1

• Sea Salt, Pinch

• White Pepper, Pinch

• Garlic Powder, Pinch

• ShaoXing / Hua Tiew Wine, 1 TBSP

• Cornstarch, 1 TBSP

• Sesame Oil, 1 TSP

• Stir Fry:

• Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP

• Broccoli Florets, About 250g

• Carrot Thinly Sliced, 1/2

• Garlic Finely Minced, 3 Cloves

• Brown Sauce Homemade, 175g

• Slurry, 1 TBSP Potato Starch + 1 TBSP Water

• Black Vinegar, 1 TBSP

• Toasted Sesame Oil, 1 TBSP

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Equipment:

• Heavy Pot

• Wok / Dutch Oven / Cast Iron Skillet / Pan

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Directions:

1. Please visit my "Brown Sauce" page for the recipe.

2. Prepare the Chicken

3. Slice the chicken breast lengthwise into halves.

4. Using a knife held at roughly a 45-degree angle, slice the chicken against the grain into thin pieces.

5. Transfer the chicken into a bowl.

6. Season with salt, white pepper, garlic powder, and Shaoxing wine.

7. Mix thoroughly and marinate in the refrigerator.

8. Coat the Chicken

9. Add the cornstarch and mix until no dry starch remains.

10. Add the sesame oil and mix again until evenly coated.

11. This helps keep the chicken tender and creates a silky texture once cooked.

12. Prepare the Broccoli

13. Bring a large pot of water to a gentle simmer.

14. Season the water lightly with salt.

15. Add the broccoli and blanch until bright green and slightly tender, about 1.5 minutes.

16. Drain and set aside.

17. Cook the Chicken

18. Heat a wok or large skillet over medium heat.

19. Add the oil.

20. Once hot, add the chicken in a single layer.

21. Allow the chicken to sear briefly before flipping.

22. Cook until lightly golden.

23. Stir fry the chicken until nearly cooked through.

24. Build the Stir Fry

25. Add the carrots and stir fry until they begin to soften.

26. Add the garlic and cook until fragrant.

27. Return the broccoli to the wok.

28. Toss everything together until evenly distributed.

29. Add the Sauce

30. Pour in the brown sauce and add the slurry.

31. Stir continuously until the sauce thickens and coats the chicken and vegetables.

32. Taste and adjust seasoning if necessary.

33. Finish the Dish

34. Turn off the heat.

35. Add the toasted sesame oil and black vinegar.

36. Give everything a final toss.

37. Transfer to a serving plate and serve immediately with steamed rice.

NGL, this is actually better than the scallop version...

This is perfect over some rice...

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Recipe Video: