Wok Cooking Stir-fry Chicken with Broccoli Recipe / World of Flavor

Simple Chicken with Broccoli Recipe cooked in a cast iron wok.

The Broccoli gets steamed and the chicken get velveted ahead of time so this is a dish that can be cooked very quickly once all of the prep is done.
8oz Chicken
1/2 Tablespoon Rice Wine
Splash of Soy Sauce
1 Egg White
1/2 Tablespoon Corn Starch

1/4 Cup Chicken Stock
1 Tablespoon Soy Sauce
1 Tablespoon Hoisin Sauce
1 Tablespoon Honey
1 teaspoon black vinegar
1/2 teaspoon Garlic
1/2 teaspoon Ginger
1/2 teaspoon sesame oil
Pinch of White Pepper

Thickening slurry:
Water and corn starch (I normally use 2 Tablespoons water and 1 Tablespoon corn starch)

Coat Chicken with marinade and set aside.
Make sauce.
Steam Broccoli until just tender then rinse with cold water.
Add chicken to slowly boiling water. Stir quickly to prevent sticking and turn off heat. Stir for about 2 minutes until chicken is opaque. Remove from water, drain and let cool.
Heat wok on high heat, add oil and swirl.
Add chicken and cook until it gets just a bit of color.
Add sauce when starts to boil add Thickening slurry. When sauce is desired thickness turn off heat and serve.

The wok that I am using

The wok ring that I am using

“Music courtesy of Audio Network”

Please watch: “Homemade Tender Carnitas Tacos”


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Comment (28)

  1. Why do recipes often call for only the white part of an egg? I've cooked since I was 8, now nearing 60, and yet to discard or set aside the tastiest part of an egg, which most wise men will tell you, is the yellow part. Except for the meringue on my lemon pie, the reason for separating egg white and yolk puzzles me. Serious question. Am I missing something by using the whole egg rather than just the white? Does something not "fluff" right when the yolk is included?, or is the practice of removing the yolk based on superstition?

  2. This video was like watching a make-up tutorial given by a blind person. I realize everyone's style of cooking is different but all of this is just so strange. I'm glad that u like this recipe but I just don't understand some of your "techniques" like putting cornstarch on the chicken then boiling it?? wth??

  3. Thank You James!!! This video really helped.
    I made Chicken and broccoli for the first time tonight and followed this and I can't believe how good it is. I'm still in the beginning of learning wok cooking and this gave me some confidence. A+ on your video presentation and recipe!

  4. Vanessa Owens. Ouch. I have to agree with lots of comments here though. Marinating the chk w egg etc then poaching it clean, then frying it? Which you were trying to avoid doing. Then the walls came crashing down as you panicked. Your not far away, I'd simplify first. There's are two solid ingredients, cook them to your liking then combine with the wet ingredients which are the seasoning aspects of the dish, sweet, sour, salty etc. You can of course add garlic ginger and chilli in either form

  5. you know what trust me i can cook way better than you do with the chicken brocolli hahhaha im kind of laughing how you doing it,, why the chicken you mix it with the egg white and mixing it and boilt it in the water doosent make sence because the egg separated it in the water and thers has no flavor on it


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