Sliced Chicken with Broccoli

This Chinese-American chicken and broccoli stir-fry uses a classic restaurant trick called velveting. Tossing the sliced chicken with cornstarch and soy sauce before cooking creates a thin coating that locks in moisture and gives the meat that signature silky, tender-bite texture you find at every good Chinese restaurant. Slicing the chicken on the bias against the grain produces shorter fibers and even tenderer pieces. The broccoli gets a quick steam-stir hybrid first. Two tablespoons of water plus a covered minute or two cooks the florets bright and tender-crisp without losing any color. Aromatic ginger and scallion bloom in the wok before the chicken hits the pan, and dry sherry deglazes the wok at the end for that subtle, restaurant-style depth. A drizzle of sesame oil at the table finishes everything off with toasty fragrance.

Pro Tips

• Slice the chicken across the grain on a 45-degree angle. The diagonal cut produces tender pieces that cook evenly.
• Get the wok or pan smoking hot before adding oil. High heat is what creates the signature stir-fry flavor (wok hei) instead of stewing the chicken.
• Have all ingredients chopped, measured, and within arm’s reach before you start cooking. Stir-frying moves fast and cannot wait for prep.
• Substitute chicken broth or rice wine for the dry sherry if you need to keep it alcohol-free.

Variations

• Add sliced bell peppers or snow peas alongside the broccoli for more color and crunch.
• Stir in 1 tablespoon of oyster sauce with the soy for deeper, more savory flavor.
• Sprinkle with toasted sesame seeds or red pepper flakes before serving for visual contrast and a kick.