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–+ servings
Rachel

Easy Wok Chicken and Broccoli with rice

5 from 13 votes
The smokey wok-flavored chicken & broccoli paired with a sweet Asian teriyaki sauce & hint of spicy heat makes this Easy Wok Chicken and Broccoli a flavorful, guilt-free dish.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings

Ingredients
  

  • 1 inch chicken breast sliced thin--1/8 thick slices (about a 1/2 lb)
  • 3 cups broccoli cut into bite sized pieces
  • 1-2 Tablespoons peanut or coconut oil
  • 1/2-1 Tablespoon sesame oil
  • 1 1/2 Tablespoons ginger minced
  • 2 cloves garlic minced
  • 1/4 red chili flakes optional
  • Cooked rice
For Sweet Teriyaki Sauce:
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup chicken broth
  • 2 Tablespoons rice wine vinegar
  • 1 - 1 1/2 Tablespoons cornstarch

Method
 

For the sauce:
  1. In a small bowl, whisk all ingredients for the sauce together. Set aside until ready to use.
For the dish:
  1. Heat wok on high heat. 550-600 degrees.
  2. Once temperature has been reached, add peanut/coconut oil. Using a wok spatula, coat wok with oil.
  3. Add chicken. Stir frequently. Cook until no longer pink. (1.5 to 2 minutes). Push chicken out of the bottom and onto the side of the wok.
  4. Add broccoli pieces. Stir frequently. Cook until broccoli begins to sweat or look wet. (1 to 2 minutes). Push broccoli out of the bottom near the chicken.
  5. Add sesame oil, garlic, ginger and red chili flakes to the bottom of the wok. Stir for a few seconds to allow the aromas to be released.
  6. Stir broccoli and chicken back in. Heat for another 30 seconds to 1 minute.
  7. Add sauce. Stir until sauce thickens. (15-45 seconds).
  8. Immediately remove food from wok.
  9. Serve over rice.

Notes

  • High heat is critical for good wok cooking. Make sure wok is over 550-600 degrees before starting.
  • Use oils with high temperature smoking points such as peanut or coconut oil.
  • Do not add water to any part of this dish. Wok cooking is meant to sear and char the edges of the food. This is what gives it that unique wok flavor. Adding water will inhibit this and steam the food.
  • If using a cast iron wok, pour a couple cups of water into the wok right after removing the food. This will help avoid any remaining sauce or food from burning onto the wok.
  • If you plan to cook a second batch, rinse and wipe out wok before using again, otherwise the remaining sauce will make the next batch taste burnt.

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