Crispy Chicken With Broccoli

"Both the chicken and broccoli get pan seared in this stir fry recipe. Serve with white or brown rice. NOTE: If you are like me and freeze your ginger, then grate it, you should use less for this recipe, about 1 teaspoon."
photo by threeovens photo by threeovens
photo by threeovens
Ready In:




  • Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.
  • In a small bowl (or glass jar with lid) combine the soy sauce, mirin, oyster sauce, Worcestershire, sugar, and sesame oil; whisk (or shake jar) to combine.
  • In another small bowl (or jar) combine the chicken stock with 2 teaspoons of the cornstarch, set aside.
  • Heat a large skillet, or wok, over high heat and add 2 tablespoons of the canola oil until shimmering.
  • Add broccoli and stir fry until the florets start to brown, about 5 minutes; transfer to a bowl.
  • Heat 2 more tablespoons oil and cook onion, on medium high heat, until they begin to brown and soften, about 5 minutes; add to broccoli.
  • Heat the remaining 2 tablespoons of oil.
  • Meanwhile, toss the meat with the remaining 1 teaspoon of cornstarch.
  • Stir fry the garlic and ginger in the pan for 30 seconds; add in the chicken and stir fry until no longer pink, about 2 minutes.
  • Return the broccoli and onion to the pan, add the soy sauce mixture and stir fry until the chicken is cooked through and the sauce is hot.
  • Stir in the cornstarch mixture until the sauce thickens; taste for salt and add only if needed (I didn't).

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  1. stonecoldcrazy
    The baking soda flavor on the chicken made this completely inedible.


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