Ginger Chicken and Broccoli

Ginger Chicken and Broccoli (Better Than Takeout)

Skip the takeout line and make this flavorful Ginger Chicken and Broccoli at home. Inspired by the classic dish from Pei Wei and PF Chang’s, this recipe delivers tender chicken cooked gently in broth, crisp broccoli, and a glossy ginger-garlic sauce. The result is a light, bright, and savory-sweet stir fry that tastes just like your favorite restaurant version… maybe even better.

Serve it with rice for a fast weeknight dinner that feels like a cozy night out.

Ingredients

1 lb boneless skinless chicken breast, sliced
1 egg, beaten
3 tbsp cornstarch, divided
3 tbsp cooking oil, divided
1/4 tsp white pepper
1/4 tsp salt
2 tbsp soy sauce
2 tbsp sugar
1 tbsp rice vinegar
1 cup plus 2 tbsp chicken stock, divided
1/4 cup water
1 tbsp minced fresh ginger
1 tbsp minced fresh garlic
1 tbsp minced scallions
2 cups broccoli florets

Instructions

Combine chicken, egg, 1 tbsp cornstarch, 1 tbsp oil, white pepper, and salt in a bowl. Cover and marinate in the fridge for 1 hour or overnight.
In a small bowl, mix soy sauce, sugar, rice vinegar, and 2 tbsp chicken stock. In another bowl, stir together remaining cornstarch and water; set aside.
Bring 1 cup chicken stock to a boil in a wok or large skillet. Add chicken, stirring to separate pieces. Cook 3 minutes, then remove and set aside. Drain liquid and wipe pan.
Heat 1 tbsp oil over high heat. Stir-fry broccoli 2 minutes; remove and set aside.
Add final tbsp oil to wok. Stir in ginger, garlic, and scallions; cook 30 seconds. Return chicken and broccoli. Stir-fry 1 minute.
Pour in soy sauce mixture; bring to a boil. Reduce heat. Add half the cornstarch slurry and stir 1 minute. Add more if thicker sauce is desired.