How do you know when stir fry chicken is done?

You’ll know your stir fry chicken is done when it turns completely opaque and white inside, with no pink remaining. The exterior should be lightly seared but not overly browned. A quick way to test is to slice the thickest piece—if the juices run clear and the texture is firm but springy, it’s done. Thin, tenderized slices usually cook in 2–3 minutes over high heat.

What is chicken and broccoli sauce made of?

The classic chicken and broccoli stir fry sauce is a blend of: Soy sauce (salty umami base) Oyster sauce (adds sweet-savory depth) Chinese cooking wine or mirin (boosts flavor complexity) Cornflour/cornstarch (thickener) Toasted sesame oil (nutty aroma) White pepper (mild heat) This combo creates a glossy, flavorful sauce that clings perfectly to both chicken and broccoli.

What is the secret to stir frying?

The secret to great stir-frying lies in preparation, heat, and speed . Always: Use high heat Prep all ingredients before turning on the stove Stir continuously to prevent sticking and burning Cook in stages: aromatics first, then meat, then veggies, then sauce Avoid overcrowding the pan This method locks in moisture, boosts caramelization, and delivers that signature wok-seared flavor known as wok hei .

When cooking stir fry, do you cook the meat or vegetables first?

You should cook the meat first , especially in chicken and broccoli stir fry. Start by sautéing garlic and onion, then add the chicken and cook until it’s nearly done. Vegetables like broccoli (already steamed) should be added after the meat. This ensures the meat is fully cooked while keeping the veggies crisp and vibrant.

Chicken and Broccoli Stir Fry – The Best 30-Minute Recipe to Try Now

Ingredients

Scale

For the Chicken (Tenderising Step):
500g (1 lb) chicken breast, thinly sliced
1½ tsp baking soda (optional, for tenderising)
For the Stir Fry:
2 tbsp oil (vegetable, peanut, or canola)
½ onion, sliced
2 garlic cloves, finely minced
400g (14 oz) broccoli florets (2 medium heads, ~5 cups)
1¼ cups water
For the Sauce:
2 tbsp cornflour (cornstarch)
3 tbsp light soy sauce (or all-purpose soy)
1½ tbsp Chinese cooking wine (Shaoxing wine) or mirin
3 tbsp oyster sauce
2 tsp toasted sesame oil
Dash of white pepper (or black)
For Serving:
Steamed white rice, brown rice, or noodles

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Instructions

Tenderise Chicken (Optional but Recommended):
Sprinkle baking soda over sliced chicken. Massage to coat and let sit for 15–20 minutes. Rinse well under cold water and pat dry.
Steam the Broccoli:
Microwave or steam broccoli florets for 3 minutes until tender-crisp. Drain and set aside.
Make the Sauce:
In a bowl, mix cornflour with soy sauce until lump-free. Stir in oyster sauce, wine, sesame oil, and pepper.
Cook the Aromatics:
Heat oil in a large wok or skillet over high heat. Add garlic and onion. Stir fry for 10–15 seconds until fragrant.
Cook the Chicken:
Add chicken slices and stir fry for about 2–3 minutes until almost cooked through.
Combine & Finish:
Add broccoli, prepared sauce, and 1¼ cups of water. Stir everything together. Cook for 1–2 minutes until the sauce thickens and coats the ingredients evenly.
Serve:
Spoon over rice or noodles. Serve immediately while hot and glossy.

Author: Julia
Prep Time: 15 minutes
Additional Time: 2 minutes
Cook Time: 10 minutes
Category: Main Dishes

Nutrition

Calories: ~385
Sugar: 4
Sodium: 780
Fat: 15
Saturated Fat: 2,5
Unsaturated Fat: 11,5
Carbohydrates: 32
Fiber: 3
Protein: 32
Cholesterol: 70