Introduction
Stir-frying emerged during the Han Dynasty in China, revolutionizing how people cooked by creating flavorful dishes with minimal fuel. This particular combination of chicken and colorful vegetables represents the modern evolution of this ancient technique, embodying the essential Chinese cooking principle of 'color, aroma, and flavor.' The method of adding ginger to chicken not only creates an exceptional taste but also follows traditional Chinese medicine principles, where ginger is believed to help balance the body's energy. Today, this dish has become a beloved staple in homes worldwide, offering a perfect introduction to wok cooking for those new to Asian cuisine.
Ingredients
• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 4 cups fresh broccoli florets, cut into bite-sized pieces
• 2 medium bell peppers (1 red, 1 yellow), sliced into thin strips
• 2 tablespoons fresh ginger, finely minced
• 4 cloves garlic, minced
• 3 tablespoons vegetable oil or peanut oil
• ½ cup low-sodium chicken broth
• ¼ cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar
• ½ teaspoon white pepper
• ¼ teaspoon red pepper flakes (optional)
• 2 green onions, thinly sliced for garnish
Step 1:
In a bowl, whisk together chicken broth, soy sauce, oyster sauce, cornstarch, brown sugar, white pepper, and red pepper flakes (if using). Set aside.
Step 2:
Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Add chicken pieces and cook for 5-6 minutes until golden brown and cooked through. Remove and set aside.
Step 3:
Add remaining oil to the wok. Add minced ginger and garlic, stir-fry for 30 seconds until fragrant.
Step 4:
Add broccoli and bell peppers. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 5:
Return chicken to the wok. Pour sauce mixture over and cook, stirring constantly, for 2-3 minutes until sauce thickens.
Step 6:
Garnish with sliced green onions and serve hot.
Q: Can I make this dish ahead of time?
A: Best served fresh, but can be prepared up to 3 days ahead and reheated
Q: How do I prevent the broccoli from becoming too soft?
A: Cook broccoli just until crisp-tender, about 3-4 minutes, and don't overcook
Q: Can I freeze this dish?
A: While possible, freezing may affect vegetable texture. Best consumed fresh or within 3 days refrigerated
• Can substitute chicken thighs for breasts for more flavor.
• Snow peas or snap peas can replace bell peppers.
• Tamari can be used instead of soy sauce for gluten-free option.
• Fresh ginger is essential - dried ginger powder is not recommended.
• Contains common allergens: soy (in soy sauce and oyster sauce).
• For vegetarian version, replace chicken with firm tofu and use vegetable broth.
Serve hot over steamed rice or noodles, garnished with green onions
Store in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or wok until hot.
Prep all ingredients before starting to cook, as stir-frying moves quickly once heat is applied
- Don't overcrowd the pan when cooking chicken to ensure proper browning
- Keep ingredients moving constantly during stir-frying to prevent burning
- Cut all ingredients to similar sizes for even cooking
Substitute chicken with shrimp or tofu, or use different vegetable combinations like snow peas and carrots
Serve with jasmine rice and Chinese tea or a cold Asian lager
Year-round, but particularly good for spring and summer
Contains soy (soy sauce, oyster sauce). May contain traces of wheat (soy sauce) and shellfish (oyster sauce)
