Takeout Chicken and Broccoli

1. 1

   Bring a pot of salted water to a boil.

2. 2

   Blanch the broccoli, dunk in an ice bath, drain, and set aside.

3. 3

   Then blanch the chicken just until it turns opaque.

4. 4

   Set aside.

5. 5

   Heat wok over high heat and add the oil and garlic.

6. 6

   Throw in the broccoli and the chicken and stir-fry for a minute.

7. 7

   Then pour in the chicken stock, sugar, salt, sesame oil, wine, and white pepper.

8. 8

   Keep stirring for another 30 seconds.

9. 9

   Mix the cornstarch and water into a slurry.

10. 10

    Move the chicken and broccoli to the sides of the wok.

11. 11

    There should be a little well of chicken stock/liquid in the center of the pan.

12. 12

    Pour the cornstarch slurry into the liquid and stir until it thickens.

13. 13

    Give everything a final stir.

14. 14

    Taste for seasoning and adjust if needed.

15. 15

    Plate and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.