Tender chicken and crisp broccoli florets tossed in a savory garlic ginger sauce. This classic Chinese-American takeout favorite is so easy to make at home and ready in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1.5 cups
363cal
45gprotein
16gcarbs
13g
Ingredients
680 g Boneless Skinless Chicken Breast (Cut into 1-inch pieces)
4 tbsp Soy Sauce (Divided: 1 tbsp for marinade, 3 tbsp for sauce)
1 tbsp Shaoxing Wine (For marinade. Can substitute with dry sherry.)
2 tsp Cornstarch (Divided: 1 tsp for marinade, 1 tsp for sauce)
A takeout classic made at home! This dish features fluffy day-old rice, tender pieces of pork, scrambled eggs, and crisp vegetables, all stir-fried in a savory soy sauce blend. Ready in under 30 minutes for a perfect weeknight meal.
A comforting bowl of delicate pork and shrimp wontons floating in a savory, clear chicken broth. This Chinese-American classic is surprisingly easy to make at home and perfect for a chilly day.
Prep40 min
Cook20 min
Servings4
Serving size: 2.5 cups(One serving contains about 1.5 cups of soup and 6 wontons.)
About Chicken and Broccoli Stir-fry, Pork Fried Rice and Wonton Soup
Aromatic Chicken & Broccoli with savory fried rice & hearty wonton soup – comfort food kids will love!
This chinese_american dish is perfect for dinner. With 1304.89 calories and 106.06g of protein per serving, it's a nutritious choice for your meal plan.
fat
Ginger
(Peeled and grated)
0.5 cup Chicken Broth (Low sodium recommended)
2 tbsp Oyster Sauce (For sauce)
1 tbsp Brown Sugar (Packed)
1 tsp Rice Vinegar (For sauce)
1 tsp Sesame Oil (Toasted)
2 stalks Scallions (Thinly sliced, for garnish)
1 tsp Toasted Sesame Seeds (For garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and white pepper.
Mix thoroughly until each piece is coated. Let it marinate for at least 15 minutes at room temperature while you prepare the other ingredients.
2
Prepare the Stir-fry Sauce
In a small bowl or liquid measuring cup, whisk together the chicken broth, 3 tbsp soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and the remaining 1 tsp of cornstarch.
Whisk until the cornstarch and sugar are fully dissolved. Set aside.
3
Blanch the Broccoli
Bring a medium pot of salted water to a rolling boil.
Add the broccoli florets and cook for 60-90 seconds, just until they turn bright green and are crisp-tender.
Immediately drain the broccoli and rinse under cold running water (or plunge into an ice bath) to stop the cooking process. Set aside.
4
Cook the Chicken
Heat a large wok or skillet over high heat until it's very hot. Add 2 tbsp of vegetable oil and swirl to coat.
Carefully add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if needed).
Let the chicken sear for 2-3 minutes without moving, then stir-fry for another 2-3 minutes until golden brown and cooked through (165°F or 74°C).
Remove the chicken from the wok and set it aside on a plate.
5
Assemble the Stir-fry
Reduce the heat to medium-high. If the wok is dry, add a little more oil.
Add the minced garlic and grated ginger to the wok and stir-fry for about 30 seconds until fragrant.
Return the cooked chicken and blanched broccoli to the wok.
Give the prepared sauce a final whisk, then pour it all over the chicken and broccoli.
Stir constantly for 1-2 minutes until the sauce bubbles and thickens to a glossy consistency, coating everything evenly.
6
Serve
Remove from heat. Garnish with sliced scallions and toasted sesame seeds.
Serve immediately with steamed jasmine or brown rice.
604cal
33gprotein
66gcarbs
22gfat
Ingredients
6 cup Cooked Long-Grain White Rice (Chilled or day-old for best results)
1 lb Pork Loin (Cut into 1/2-inch cubes)
3 Large Eggs (Lightly beaten)
3 tbsp Vegetable Oil (Divided for cooking in stages)
1 Yellow Onion (Medium, finely chopped)
3 cloves Garlic (Minced)
1 cup Frozen Peas and Carrots (Thawed)
3 Scallions (Thinly sliced, greens and light greens)
4 tbsp Soy Sauce (Low sodium recommended)
1 tbsp Oyster Sauce (Optional, for extra umami)
1 tbsp Toasted Sesame Oil
0.5 tsp Salt (To taste)
0.25 tsp White Pepper
Instructions
1
Prepare Ingredients and Sauce
Ensure all vegetables are chopped, pork is cubed, and eggs are beaten in a small bowl.
In another small bowl, whisk together the soy sauce, oyster sauce (if using), and toasted sesame oil. Set aside.
2
Cook the Pork
Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over high heat until it shimmers.
Add the cubed pork and season with salt and white pepper. Stir-fry for 4-5 minutes until the pork is golden brown and cooked through (internal temperature of 145°F / 63°C).
Remove the cooked pork from the wok and set it aside on a plate.
3
Scramble the Eggs
Reduce the heat to medium-high. Add another 1/2 tablespoon of oil to the same wok.
Pour in the beaten eggs and cook, stirring gently, until they form soft curds, about 1-2 minutes.
Break the eggs into small pieces with your spatula and transfer them to the plate with the pork.
227 g Shrimp (Peeled, deveined, and finely minced)
24 pieces Wonton Wrappers (Square wrappers)
4 stalks Green Onions (2 finely chopped for filling, 2 thinly sliced for garnish)
2 inch Ginger (1 inch piece grated for filling, 1 inch piece thinly sliced for broth)
4 cloves Garlic (2 minced for filling, 2 smashed for broth)
2 tbsp Soy Sauce (Low sodium recommended)
2 tsp Sesame Oil (Toasted sesame oil)
1 tbsp Shaoxing Wine (Or dry sherry)
1 tsp Cornstarch
0.25 tsp White Pepper (Ground)
0.5 tsp Salt (For filling, adjust to taste)
8 cups Chicken Broth (Low sodium)
2 heads Bok Choy (Baby bok choy, roughly chopped)
Instructions
1
Prepare the Wonton Filling
In a medium bowl, combine the ground pork, minced shrimp, 2 chopped green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, Shaoxing wine, cornstarch, white pepper, and salt.
Mix with a spoon or your hands until all ingredients are just combined. Be careful not to overmix, as this can make the filling tough.
2
Assemble the Wontons
Set up a small bowl of water for sealing. Place a wonton wrapper on your work surface.
Spoon about 1 teaspoon of the filling into the center of the wrapper.
Moisten the edges of the wrapper with water using your fingertip.
Fold the wrapper in half to form a triangle, pressing firmly to seal the edges and push out any air bubbles.
Dab a little water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping them slightly, and press to seal.
Place the finished wonton on a parchment-lined tray to prevent sticking. Repeat with the remaining filling and wrappers.
