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Wok Chicken with Broccoli | Crisp & Tender in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Der beliebte kantonesische Wok-Klassiker blitzschnell zubereitet: Zartes Hähnchenbrustfilet und knackige Brokkoliröschen in einer aromatisch-glänzenden Knoblauch-Ingwer-Sauce mit feiner Austern- und Sojasauce. In nur 15 Minuten fertig!
Ingredients
Preparation method
Preparation & Marinating
Cut the chicken breast fillet into bite-sized, thin strips. In a bowl, mix with 1 tsp cornstarch, 1 tbsp soy sauce, and 1 tsp vegetable oil, then let sit for 5 to 10 minutes (classic velveting for velvety tender meat).
Cut the broccoli into bite-sized small florets. Peel the stalk and slice thinly. Finely mince the garlic and ginger. Wash the spring onions and cut into thin rings, separating the white parts from the green.
For the wok sauce, mix the remaining soy sauce (2 tbsp), oyster sauce, brown cane sugar, 1 tsp cornstarch, dark sesame oil, and 4 tbsp water in a bowl until smooth.
Chef's tip
Velvety texture through velveting: Marinating briefly with cornstarch protects the meat fibers from the intense wok heat and keeps the chicken wonderfully juicy.
Crisp broccoli: Small florets cook particularly quickly in the wok and retain their vibrant green color and bite when briefly steamed with a splash of water.
30 min
Under an hour
