We love Chinese food but we don’t love all of the sodium and MSG. Since discovering this very easy chicken and broccoli dish we have since experimented with making other Chinese dishes at home such as egg rolls and lo mein but this is a very simple dish to start with. It’s very easy and delicious. Your whole family is sure to love it!
Gather your ingredients:
Hoisin sauce, sesame oil, red wine (I use Chardonnay), soy sauce, sugar, corn starch, ginger, 1-1½ pounds boneless chicken breast (or steak), vegetable oil, garlic, 1 lb fresh or frozen broccoli florets, salt and pepper.
Slice your chicken or beef into thin strips. I find it easier to slice thin while it is still slightly frozen.
Make your sauce by whisking together the hoisin sauce, sesame oil, wine, soy sauce, sugar, cornstarch, and ginger in a bowl then add your meat and marinate for about 30 minutes.
Cook your broccoli in a wok with garlic, vegetable oil, and ginger until bright green. Remove the broccoli from the pan, cook your meat. When the meat is cooked add your broccoli to the pan and combine.
Once your broccoli and meat are thoroughly cooked, serve with rice.
- 1/3 cup hoisin sauce
- 2 tsp sesame oil
- 1/3 cup red wine
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp corn starch
- ½ tsp ground ginger
- 1-1½ lbs boneless chicken breast (or London Broil)
- a few tbsp vegetable oil
- 2 cloves of garlic
- 1 lb fresh or frozen broccoli florets
- Salt & pepper to taste
- Fresh or dried minced garlic
- Slice your chicken or beef into thin strips. Hint: this is easier to do when the meat is still slightly frozen. You will get cleaner, thinner cuts
- Whisk together the hoisin sauce, sesame oil, wine, soy sauce, sugar, cornstarch, and ginger in a bowl. Stir until well combined.
- Place the chicken (or steak) pieces into a shallow bowl, pour the sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
- Coat your wok or pan with vegetable oil and heat over medium-high heat. Crush your garlic cloves (keep them whole, just opened) and cook in the oil for a minute or so to flavor the oil, then remove and discard.
- Stir in the broccoli, season with salt & pepper and dried minced garlic (if you choose) and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli and set aside.
- Pour a little more oil into the wok, if needed, and stir and toss the chicken (or beef) with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
- Serve over rice
- While red wine doesn't typically go with chicken, the original recipe that I adapted was for beef and broccoli which used red wine. When I made it with chicken I changed the wine to white and the flavor of the sauce wasn't as deep so even with chicken I prefer to make it with red wine. Of course you are free to use white if you prefer.