Chinese Takeout Chicken Broccoli

Sun, 12 Oct 2025 22:40:06 -0400

Ingredients

Cut a small portion of a carrot. About 2". Cut about 8 oz of broccoli into florets. Cut a chicken breast into thin slices. Then slice chicken pieces at a 45 degree angle 1/8" think from the thinnest part to the thickest.
Add the chicken to a bowl with the salt, pepper, garlic powder, and 2 Tbsp water. Mix the chicken and let sit 15 minutes.
Add in the corn starch and mix thoroughly. Add in 1/2 Tsp of oil and mix again
In a small bowl combine Potato starch and 1 tbsp of water and stir.
In a pot of boiling water, blanch the broccoli for 45 seconds, then remove it.
Heat a Wok until its hot. Add in 2 1/2 Tbsp of oil. Add in the chicken and cook for 30 seconds on each side. Then stir fry the chicken for 45 seconds - 1 minute.
Add the carrots and stir fry for about 30 seconds. Add the broccoli and stir fry for 20 - 30 seconds.
Add in 3/4 cup of brown sauce and the potato starch slurry. Stir fry until the mixture has coated everything in the pan. Add 1/2 tsp of sesame oil.
Serve as is or on a bed of rice.

Sun, 12 Oct 2025 22:32:48 -0400

Combine all the ingredients together and let the sauce cool down (usually about 1 hour to cool). This allow the flavor to come together.
Drain and discard the roots after about an hour of cooling. You can prepare this sauce ahead of time.
Store the sauce in the fridge or freeze the sauce. Note: If you do not mix in the stock you can keep the sauce in the fridge for about 1 month.