Chicken and Broccoli with White Sauce : In the realm of Chinese takeaway, chicken and broccoli is like spaghetti and meatballs—it’s simple, recognisable, and available.
Chicken and Broccoli with White Sauce
This is a delightful, nutritious, and really simple dinner to prepare at home. This version of the meal has a pretty light white sauce, unlike our Brown Sauce Chicken and Broccoli, which is more of a gravy (and SUPER tasty too!).The chicken is blanched or water velveted, as opposed to searing it (also known as oil velveting), which results in a meal with a milder flavour.
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INGREDIENTS
FOR THE CHICKEN:
- 12 ounces boneless skinless chicken breast(thinly sliced)
- 3 tablespoons water
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
- 1 teaspoon vegetable oil
FOR THE REST OF THE DISH:
- 1/4 teaspoon sugar
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon sesame oil
- 1/8 teaspoon ground white pepper
- ¾ cup low sodium chicken stock (warmed)
- 4 cups broccoli florets
- 2 teaspoons vegetable oil
- 1/4 teaspoon fresh ginger (minced)
- 2 teaspoons garlic (minced)
- 1 tablespoon clear rice wine (or Shaoxing wine)
- 2 tablespoons cornstarch (mixed with 2 tablespoons/30 ml water)
INSTRUCTIONS
Sliced chicken, water, oyster sauce, cornflour, and vegetable oil should all be combined in a medium-sized bowl. After giving the chicken a good massage to ensure all of the marinade is absorbed, leave it to marinade for half an hour.
Prepare the sauce mixture in the interim. Mix the sugar, white pepper, sesame oil, salt, and chicken stock together and reserve.
Heat six cups of water till it boils. After blanching for one to two minutes, drain and reserve the broccoli. The length of time you cook broccoli is up to you.
One minute will do if your broccoli is crunchy to your taste. Cook for 2 minutes (or perhaps a bit longer) or until the broccoli is tender, if you prefer it that way.
Allow the water to return to a boiling point. Stir to separate the pieces after adding the chicken. Scoop out the chicken with a colander after cooking it just until it becomes opaque. Put aside. After washing the wok thoroughly, discard the water inside.
Make sure your wok is totally dry by heating it over medium-high heat. Add the garlic, ginger, and vegetable oil. After 20 seconds of cooking, pour the rice wine around the wok’s edge.
After that, add the seasonings and hot chicken stock to the wok and stir. Stirring constantly, bring the mixture to a simmer for a further minute.
Stir the cornflour into the water to form a slurry. Stirring continuously, gradually add the cornflour slurry to the liquid until it thickens. Use just ¾ of the slurry and make sure the sauce is the right thickness. Add the remainder, if needed. Alternatively, add more water or chicken stock if the sauce is too thick.
Stir the chicken and broccoli for a duration of 30 seconds after adding them back to the wok. Check for seasoning and make any adjustments. Serve right away!
NUTRITION FACTS
- Calories: 260kcal (13%)
- Carbohydrates: 17g (6%)
- Protein: 29g (58%)
- Fat: 8g (12%)
- Saturated Fat: 4g (20%)
- Trans Fat: 1g
- Cholesterol: 73mg (24%)
- Sodium: 743mg (31%)
- Potassium: 867mg (25%)
- Fiber: 3g (12%)
- Sugar: 2g (2%)
- Vitamin A: 790IU (16%)
- Vitamin C: 110mg (133%)
- Calcium: 72mg (7%)
- Iron: 2mg (11%)