This Chicken and Broccoli in soy sauce recipe is so savoury and juicy that your taste buds will instantly dance and ask for more. It is also an awesome Asian style meal which typically involves no more than 30 minutes to prepare.
If you cook more than you need, store the leftovers in the fridge for later or even for tomorrow. I positively assure you, the delicious taste and unique flavour will remain as tasty as fresh.Â
The savoury Soy Sauce with sesame seeds, however, is what makes the chicken and broccoli extremely flavourful and DELICIOUSLY WICKED!
More than that, it is simple and easy to make with accessible ingredients: soy sauce, sesame seeds, sugar, water and cornflour for thickness.Â
And by the time it ready it looks like melted gold – ambrosia for an appetising and juicy chicken breast.
The first time when I tasted chicken and broccoli dipped in soy sauce was when I travelled as a student to the United States.
I was working at a gift shop in Ocean City, and one of my colleagues recommended this small local take-away ran by a Chinese family. It quickly became my holy grail of delicious food at the time!
And, I instantly fell in love with the fortune cookies. The optimistic messages always made my days. I even memorised one and kept it as a mantra: “Don’t pursue happiness – create it!”
Ingredients
- 400 g broccoli
- 60 g rice (uncooked) / ~ 120 g cooked. A serving of cooked rice per day is 60 g.
- 450 chicken breast (cut in bite-sized pieces)
- 150 ml Light Soy sauce
- ~ 150 ml of Water
- 2 tbsp Sugar
- 2 tbsp cornflour / cornstarch (to thicken the sauce)
- 1 tbsp of sesame seeds
Instructions
1.
Slice the chicken breast into small bite sizes. Cut broccoli into medium florets. Fill a large pan with water and bring to boil. Toss in broccoli florets, lower the heat and simmer for around 4 minutes. That’s how long you should cook broccoli, otherwise, the nutrients will fade away.
2.
In the meantime, warm one tablespoon of olive oil in a large skillet. Add the chicken breast bites, season with freshly ground black pepper and cook, stirring periodically, for around 10 minutes or until they slightly brown.
3.Â
Until the broccoli is steaming and chicken breast is cooking, start to prepare the soy sauce:
In a heated medium saucepan, add one tablespoon of sesame seeds. Stir continuously for 1-2 minutes or until you smell a nutty fragrance and the seeds are light gold.Â
4.
Then pour over 150 ml of soy sauce, 150 ml of water, two tablespoons of sugar. Stir for 1 minute for the sugar to melt and gradually bring to boil.Â
5.
In the meantime, mix two tablespoons of cornflour with one tablespoon of water until it transforms into a white paste. Lower the heat and stir it into the boiling mixture. Do not mix cornflour directly with the hot sauce because it will form clots.Â
6.
Gently boil the soy sauce until thick, between 4 – 6 minutes. Then combine it with the cooked chicken breast. Serve with the steamed broccoli and white rice. Â
Tips & Notes
- When the soy sauce is ready, mix it with the stir-fried chicken bites. Leave however a little sauce to pour over the steamed broccoli.
- Before I wrote the recipe I cooked both stir-fried and steamed broccoli. Both ways of cooking work well, however, I always choose the steaming technique. This way broccoli conserves more moisture and absorbs more of the soy sauce.Â
Nutrition per serving
*Important: All the nutrition values are based on McCance and Widdowson’s ‘composition of foods on the nutrient content of the UK food supply, thus may differ from your products.Â
The nutrition label is purely informative, we are not certified nutritionists.
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