My grandma made the best chicken! I’m adding broccolini to my grandmother’s soy sauce chicken to create a whole new dish. I learned from one of my viewers that broccolini is indeed a hybrid between broccoli and Chinese broccoli (gai lan), as suspected! If you can’t find broccolini, you can substitute broccoli or Chinese broccoli.
Makes 4 servings
Ingredients
6 chicken thighs, boneless, cut into 1½ inch pieces
2 tablespoons vegetable or canola oil
¾ pound broccolini or broccoli
2 teaspoons cornstarch
1 tablespoon cool water
1 teaspoon sesame oil
For the Marinade
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch
½ ounce (1 inch knob) fresh ginger, thinly sliced
For the Sauce
2 teaspoons soy sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
¼ cup water
Instructions
- In a medium mixing bowl, combine chicken and marinade ingredients. Let marinate for at least 30 minutes or up to overnight, covered in the fridge.
- In a small bowl, combine sauce ingredients and set aside.
- In another small bowl, dissolve 2 teaspoons cornstarch in 1 tablespoon cool water to make a slurry. Set aside.
- In a wok or large frying pan on medium high heat, add 1 tablespoon vegetable or canola oil, add the chicken and let it brown on one side before flipping over and stir fry until chicken is cooked through, 3-5 minutes. Transfer the chicken into a clean bowl and set aside.
- Add broccolini. Pour sauce over top and cover. Let cook for 3-5 minutes until fork tender.
- Stir the slurry into the sauce. Add the cooked chicken along with the drippings and cook until the sauce starts to simmer and thicken, and chicken is heated through, about another 1-2 minutes. Turn off the heat. Drizzle with sesame oil and stir.
Grandma’s Soy Sauce Chicken and Broccolini
Ingredients
- 6 chicken thighs boneless, cut into 1½ inch pieces
- 2 tablespoons vegetable or canola oil
- ¾ pound broccolini or broccoli
- 2 teaspoons cornstarch
- 1 tablespoon cool water
- 1 teaspoon sesame oil
For the Marinade
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- ½ ounce 1 inch knob fresh ginger thinly sliced
For the Sauce
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- ¼ cup water
Instructions
- In a medium mixing bowl, combine chicken and marinade ingredients. Let marinate for at least 30 minutes or up to overnight, covered in the fridge.
- In a small bowl, combine sauce ingredients and set aside.
- In another small bowl, dissolve 2 teaspoons cornstarch in 1 tablespoon cool water to make a slurry. Set aside.
- In a wok or large frying pan on medium high heat, add 1 tablespoon vegetable or canola oil, add the chicken and let it brown on one side before flipping over and stir fry until chicken is cooked through, 3-5 minutes. Transfer the chicken into a clean bowl and set aside.
- Add broccolini. Pour sauce over top and cover. Let cook for 3-5 minutes until fork tender.
- Stir the slurry into the sauce. Add the cooked chicken along with the drippings and cook until the sauce starts to simmer and thicken, and chicken is heated through, about another 1-2 minutes. Turn off the heat. Drizzle with sesame oil and stir.