Chinese Chicken and Broccoli


1 pound chicken breasts, cut into bite-sized pieces

1 tablespoon vegetable oil

2 cups broccoli florets

1 tablespoon water 

For marinade

½ teaspoon baking soda

1 teaspoon sugar

2 teaspoons cornstarch

1 tablespoon soy sauce

1 tablespoon water

2 tablespoon vegetable oil

For sauce

¼ cup and 1 tablespoon soy sauce (I used low sodium.)

2 tablespoons brown sugar

4 cloves garlic, minced

2 tablespoons flour

1 tablespoon shaoxing wine (Chinese rice wine)


In a bowl, mix the marinade ingredients add chicken.  Toss to evenly coat chicken and allow chicken to marinate while preparing the sauce and broccoli.

In a small saucepan, bring water to a boil.  Add broccoli and cook for 3 minutes.   Drain and set aside.  Be careful not to overcook the broccoli since it will be added to the stir fry later.  You may also cook the broccoli in a steamer. 

In a bowl, mix sauce ingredients and set aside.

Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat.  Add chicken and half the sauce mixture.  Cook the chicken for about 7 minutes until cooked through.  Add in broccoli and remaining sauce and 1 tablespoon water. 

Continue to stir and cook for additional 2 to 3 minutes to thicken sauce or until broccoli is tender, but still crisp.

Serves 4 to 6.


This recipe brought to you by Sophie in the Kitchen