Name: Wok-Seared Chicken & Broccoli with Garlic Soy Sauce
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced; 1 tbsp cornstarch; 2 tsp low-sodium soy sauce; 1 tsp rice wine (or dry sherry); 1/2 tsp kosher salt; 1/2 tsp white pepper; 2 tbsp canola or peanut oil, divided; 3 cups broccoli florets; 1 red bell pepper, sliced; 3 cloves garlic, minced; 1-inch knob ginger, minced; 2 green onions, chopped; 2 tbsp low-sodium soy sauce (for sauce); 1 tbsp oyster sauce (optional); 1 tsp toasted sesame oil; 1/2 tsp sugar; 1/4 cup water

Wok-Seared Chicken & Broccoli with Garlic Soy Sauce

SproutedApricot7919

This Wok-Seared Chicken & Broccoli delivers a high-protein punch with succulent velveted chicken, crisp-tender broccoli, and colorful bell pepper all coated in a fragrant garlic-soy glaze. Preheating the wok until smoking and cooking in small batches ensures the signature 'wok hei' char and keeps everything crisp and juicy. The quick marinade (velveting) technique makes the chicken extra tender, while finishing with sesame oil adds irresistible aroma. It’s a fast, vibrant meal that satisfies both protein needs and flavor cravings.

Ingredients

Instructions

In a bowl, combine chicken slices, 1 tbsp cornstarch, 2 tsp soy sauce, rice wine, salt, and white pepper. Toss well to coat. Let marinate for 10 minutes (velveting).
Heat a wok or large skillet over high heat until just smoking. Add 1 tbsp oil, swirl to coat.
Add chicken in a single layer. Sear undisturbed for 1 minute, then stir-fry until just cooked through, about 2-3 minutes. Remove to a plate.
Return wok to high heat. Add remaining 1 tbsp oil, then add broccoli and bell pepper. Stir-fry for 2 minutes until brightly colored.
Add garlic, ginger, and half the green onions. Stir-fry 30 seconds until fragrant.
Return chicken to wok. Stir to combine.
In a small bowl, mix 2 tbsp soy sauce, oyster sauce (if using), sesame oil, sugar, and water. Pour into wok; toss everything to coat. Cook 1 more minute until sauce thickens and everything is glossy and hot.
Serve hot, garnished with remaining green onions.