This Chinese Chicken Broccoli Stir fry takes less than 30 minutes to make too, I know you will LOVE it!
This dish is simmered in an authentic chinese sauce and is sure to remind you of being at your favorite chinese restaurant.
The first time I tried Chinese Broccoli, was a few years back. I saw it ordered by a couple at the table next to me.
I then asked our server, what was that?
The waitress said “Gai lan” with a strong accent, I said Gay lan?
She said YES “Gai Lan” it’s Chinese Broccoli, do you want?
Then it came to 0ur table in a creamy hot chinese sauce and I was hooked.
I have always liked Broccoli but this stuff was even better!
This dish can be made with beef too which is also amazing.
Plus, I was pleasantly surprised to find out it carries all the same health benefits as the common broccoli that most of us are more accustomed to.
Over the years, I have experimented with cooking Gai Lan.
Though it is excellent served on it’s own, this has to be one of my most favorite ways to serve it.
I don’t know why I used to be intimidated by chinese cooking, I guess it was because it was not something I was ever accustomed to making.
However I’ve now learned that true chinese cooking is pretty simple, you just want to make sure your using the right sauces and techniques to produce an authentic dish.
The trick when cooking this dish is to not overcook the broccoli, because you want it tender yet crisp.
And to do that, bring a pot of water a medium boil and then simply place the washed chinese broccoli it in to boil for no more than 2 minutes.
Remove it immediately and place it directly in a pot of cold water to cool down. Simple eh?
The last time the broccoli will see direct heat, is at the end of preparing this dish. Where you will mix it together with the chicken and sauce allowing it to simmer before serving.
For the cabbage you want to place it in the boiling water, 2 minutes before the Chinese Broccoli this gives it the perfect time to tenderize while not overcooking the broccoli.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
- 1 lb 450g Chinese Broccoli (Gai Lan)
- 1 cup Chinese Cabbage
- 3 Boneless chicken breasts
- 1 tbsp Ginger/Garlic Paste
- 1 cup Chicken Stock
- 1 tbsp Cooking oil
- 2 tbsp Oyster sauce
- 1 tbsp Sesame oil
- 2 tbsp Soya sauce
- 2 tbsp Hoisin sauce
- 1/2 tsp black pepper
- 3 tbsp Rice vinegar
- 2 tbsp Corn Starch
- Start by washing the Chinese Broccoli thoroughly and set aside.
- Cut in half a medium to small head of cabbage, and with the half dice it into pieces.
- Wash the cabbage and set aside.
- Next slice the chicken breasts diagonally then in half/pieces and place in a bowl to marinade.
MARINADE: In that same bowl add the sesame oil, soya sauce, rice wine, hoisin sauce, oyster sauce, cornstarch and salt and pepper.
- Mix everything till combined, and then let the Chicken marinade for 10 minutes. (Keep the marinade bowl) you will be adding Chicken stock to it later to fully utilize the remaining marinade.
- In a large frying pan or wok, heat 1 tbsp of cooking oil and saute the marinated chicken till fully cooked and set aside.
- In a large pot of boiling water, add the cabbage and cook for 2 minutes, then add in the chinese broccoli and cook another 2 minutes.
- Quickly remove the cabbage and broccoli from the heat and place in a large pot of cold water, once cooled strain out the water.
- In the marinade bowl, add 1 cup of chicken stock and scrape the sides of the bowl to remove all the leftover marinade.
- Next in the frying pan saute for the garlic/ginger paste for 1 minute.
- Place back in the strained chinese broccoli and cabbage.
- Pour over top the vegetables 1 cup of chicken stock and cooked chicken.
- Simmer on low heat, turning often for about 5 minutes or until the sauce thickens up.
- Serve with basmati rice.
Note: You can omit the cabbage if desired.