Szechuan-Style Chicken with Broccoli
A vibrant dish combining tender chicken, crisp broccoli, and a spicy Szechuan sauce for a delightful dining experience.
Ingredients
Main Ingredients
- 1 pound chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil for cooking
- 3 cups broccoli florets, fresh and vibrant
Flavoring Ingredients
- 1 tablespoon fresh ginger, minced for a punch of flavor
- 2 cloves garlic, minced to elevate the aroma
- 1/4 cup soy sauce for saltiness and depth
- 2 tablespoons oyster sauce for umami richness
- 1 tablespoon rice vinegar for a hint of tang
- 1 teaspoon sesame oil for nuttiness
- 1 teaspoon sugar to balance the flavors
- 1/2 teaspoon crushed red pepper flakes optional, for extra heat
- 1 tablespoon cornstarch mixed with 2 tablespoons water to thicken the sauce
- Salt and pepper to taste for seasoning
Instructions
Cooking
- Heat the vegetable oil in a large pan over medium-high heat.
- Add the chicken slices and season with a pinch of salt and pepper. Brown and cook through for about 5-7 minutes.
- Remove the chicken from the pan and set aside.
- In the same pan, add more oil if necessary, and stir-fry the broccoli florets for 3-4 minutes until bright green and slightly tender.
- Add the minced ginger and garlic to the pan, sautéing for about a minute until fragrant.
- Return the chicken to the pan and add soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and crushed red pepper flakes. Stir to combine.
- Stir in the cornstarch mixture and continue cooking for another 2-3 minutes or until the sauce thickens.
- Serve hot on a bed of rice or alongside noodles.
Notes
Consider marinating the chicken in soy sauce, garlic, and ginger for at least 30 minutes for deeper flavors. Add sliced bell peppers or snap peas for color and nutrition. Adjust spiciness with the amount of red pepper flakes you use.