Chinese Chicken and Broccoli made with seasoned chicken thighs and crisp broccoli coated in a flavorful brown sauce. This 30 minute meal is the perfect segue to your weeknight cooking.
½cupcoco aminos(or soy sauce - if using soy sauce feel free to add a tablespoon of oyster sauce or Hoisin sauce for a little sweetness)
3teaspoonkosher salt
¼cupwater
1-2teaspoonblack pepper
3teaspoonsmoked paprika
2tablespoongrape-seed oil(olive oil or peanut oil)
Instructions
Mince the fresh garlic and ginger and set aside. Using a measuring cup, measure out the coco aminos and water and set aside.
Wash the broccoli and cut into florets. Place the broccoli florets into a pot of boiling water for 2 to 3 minutes. Use a slotted spoon to remove the broccoli then immediately place the broccoli in a bowl of cold water with ice to stop the broccoli from further cooking. Drain the water and remove the ice cubes. Set the broccoli aside.
Wash the chicken and pat dry with paper towels until the thighs are completely dry. Season with kosher salt, black pepper, and smoked paprika.
Add grape-seed oil or other cooking oil to a skillet and place over medium high heat. When hot, add the chicken thighs and sear for 6 to 8 minutes on both sides. Do not crowd the skillet. Sear the thighs in batches if necessary to prevent the thighs from steaming instead of searing. After searing, place the chicken thighs on a clean plate. Set aside until the thighs are warm to the touch. Use kitchen shears or a chef's knife to slice or cut the thighs into cubes.
To the same skillet, saute the minced garlic and ginger until fragrant. Add the coco aminos and water mixture and allow to simmer. To thicken the sauce further, add a slurry (combine 1 tablespoon cornstarch + 1 tablespoon water). Add it to the sauce and whisk. (OPTIONAL).
Add the thighs back to the skillet and continue to simmer for 5 to 7 minutes. Add the broccoli to the skillet and toss until the chicken and broccoli are coated in the brown sauce. Season with a dash of salt or to taste.
Serve over rice and enjoy.
Notes
Tips:
Chicken thighs add more flavor than chicken breast
Freshly minced garlic and ginger elevates the flavor making the entire dish even more delicious
Blanching the broccoli for 2 to 3 minutes keeps the broccoli crisp and vibrant in color and makes for perfectly cooked Chinese chicken and broccoli
Do not overcook the broccoli if so it will become soft and mushy which will ruin the recipe
Combing the sauce with the aromatic and cooking it down will thicken the sauce and will add incredible flavor
To thicken the sauce even more, add a slurry which is a combination of equal parts cornstarch and water to the sauce and stir this will create a nice velvety sauce
If using soy sauce, feel free to add in bit of oyster sauce or Hoisin sauce for a slightly sweet taste when using coco aminos I do not feel that it's needed as coco aminos already has a slightly sweeter taste than soy sauce