The Best Chicken & Broccoli in White Sauce
Silky, savory, and packed with tender chicken and crisp-tender broccoli, this Chicken and Broccoli with White Sauce is a comforting take on a Chinese restaurant favorite. The mild yet flavorful white sauce offers a delicate balance of garlic, ginger, and umami-rich broth.
This recipe highlights the traditional Chinese velveting technique, ensuring the chicken remains exceptionally tender and juicy. A simple marinade of salt, water, and cornstarch locks in moisture while delivering a velvety-smooth texture. No deep-frying required—just a quick sear in a wok for perfectly cooked chicken every time.
Paired with vibrant broccoli and a luscious, lightly thickened sauce, this dish is both wholesome and deeply satisfying. Serve it over hot steamed rice for a complete meal that’s easy enough for a weeknight yet impressive enough for company.
Chicken and Broccoli with White Sauce: Essential Ingredients
Chicken Breast – The foundation of this dish, tenderized through velveting to achieve a silky, juicy texture that soaks up the delicate white sauce.
Broccoli Florets – Crisp and vibrant, adding a fresh contrast to the savory sauce while delivering a satisfying crunch.
Garlic & Ginger – Aromatic essentials that infuse the dish with deep, warm flavors, elevating every bite with their fragrant intensity.
Chicken Broth – The soul of the white sauce, providing a rich yet light base that ties all the ingredients together.
Cornstarch – The secret to a smooth, glossy sauce and velvety chicken, ensuring the perfect texture in every bite.
Here’s a well-structured, long-form article enhancing the recipe with practical tips, serving suggestions, and a helpful FAQ section.
Chicken and Broccoli with White Sauce
A lighter yet equally flavorful alternative to the traditional brown sauce, this Chicken and Broccoli with White Sauce is a comforting, restaurant-quality dish you can make at home. Tender chicken, crisp broccoli, and a delicate, silky sauce come together in a meal that’s both satisfying and easy to prepare.
Recipe Tips
1. Master the Velveting Technique for Perfectly Tender Chicken
Velveting may sound complex, but it’s a simple and essential step to achieving restaurant-style tenderness. By marinating the chicken in salt, water, and cornstarch, you lock in moisture and create a silky texture. Unlike traditional methods that involve boiling or deep-frying, this approach uses a quick sear in a hot wok, preserving juiciness while adding a light golden crust. Ensure you allow the chicken to marinate for at least 30 minutes—this brief resting period makes all the difference.
2. Achieve the Ideal Sauce Consistency
The key to a smooth, velvety white sauce is the cornstarch slurry. To prevent lumps, always mix cornstarch with cold water before adding it to the hot broth. Pour it in gradually while stirring continuously to achieve an even consistency. If the sauce thickens too much, a splash of chicken broth can loosen it up, keeping it glossy and perfectly coating every bite.
3. Use High Heat for a Quick, Even Stir-Fry
A well-heated wok ensures quick cooking while preserving the texture of both the chicken and broccoli. Preheat your wok until it starts to smoke slightly—this prevents sticking and helps the chicken develop a slight sear without drying out. When cooking the broccoli, blanching it first ensures it stays bright green and slightly crisp rather than becoming soggy. Once all ingredients are in the wok, move quickly to combine them while maintaining the vibrant colors and flavors.
What to Serve with Chicken and Broccoli with White Sauce
1. Steamed Jasmine Rice
Light, fragrant jasmine rice is the perfect companion to soak up the delicate white sauce. Its subtle floral aroma enhances the dish without overpowering it, making every bite more satisfying. Opt for freshly steamed rice for the best texture.
2. Garlic Noodles
For a heartier pairing, serve this dish alongside lightly seasoned garlic noodles. A simple toss of cooked noodles with garlic, soy sauce, and a touch of sesame oil adds depth and pairs beautifully with the mild white sauce.
3. Egg Drop Soup
A warm bowl of egg drop soup makes an excellent appetizer, adding another layer of comfort to your meal. Its silky texture and light seasoning complement the chicken and broccoli without making the overall meal feel too heavy.
Frequently Asked Questions
1. Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs will add more richness due to their higher fat content. They work well in this recipe but may require slightly longer cooking time to ensure they’re fully cooked through.
2. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm it gently in a pan over medium heat, adding a splash of chicken broth to revive the sauce’s consistency. Avoid microwaving, as it can make the chicken tough.
3. Can I make this dish vegetarian?
Absolutely! Replace the chicken with firm tofu or mushrooms for a vegetarian version. Use vegetable broth instead of chicken broth, and follow the same velveting technique with tofu to keep it tender.
4. What if I don’t have a wok?
A large skillet or sauté pan will work just fine. Use medium-high heat and follow the same cooking process, ensuring that the chicken has enough space to sear rather than steam.
This Chicken and Broccoli with White Sauce is a restaurant-quality meal that comes together effortlessly in your kitchen. Whether you’re perfecting your stir-fry skills or just looking for a quick, satisfying dinner, this recipe is a must-try!
Chicken and Broccoli with White Sauce
Ingredients
- Boneless skinless chicken breasts (1 ½ pounds, about 2) – Sliced thinly for quick and even cooking.
- Kosher salt – Enhances the seasoning and aids in velveting.
- Ground white pepper ¼ teaspoon – Adds a mild, earthy heat.
- Cornstarch 5 tablespoons – Used both for velveting the chicken and thickening the sauce.
- Neutral oil vegetable oil (6 tablespoons plus 1 teaspoon, divided) – Ensures a smooth stir-fry.
- Broccoli florets 4 cups, about 1 pound – Provides freshness and a slight crunch.
- Garlic grated (½ tablespoon, about 3 cloves) – Infuses aromatic depth.
- Ginger grated (½ teaspoon) – Offers a warm, slightly spicy undertone.
- Chicken broth 1 ½ cups – Forms the base of the delicate white sauce.
- Chicken bouillon powder 1 teaspoon – Enhances the umami depth.
- Sugar ½ teaspoon – Balances the flavors.
- Hot steamed rice – Served as a bed for the flavorful chicken and sauce.
Instructions
- Prepare the Chicken:
- Slice the chicken breasts in half lengthwise, then cut them diagonally into thin, uniform pieces (¼-inch thick). Transfer to a mixing bowl and season with kosher salt, white pepper, and cold water. Using your hands, massage the mixture into the chicken until the liquid is mostly absorbed, about one minute. Add three tablespoons cornstarch, stirring until evenly distributed, then incorporate three tablespoons neutral oil to lock in moisture. Let the chicken marinate at room temperature for 30 minutes.
- Blanch the Broccoli:
- Bring four cups of water to a rolling boil in a wok over high heat. Stir in two teaspoons salt and one teaspoon neutral oil. Add the broccoli florets and blanch for approximately two minutes, until they turn a vibrant green. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Cornstarch Slurry:
- In a small bowl, combine the remaining two tablespoons cornstarch with three tablespoons cold water, stirring until fully dissolved. This mixture will thicken the sauce in the final step.
- Sear the Chicken:
- Heat a wok over high heat until it begins to smoke lightly, about three minutes. Remove from the heat momentarily, add the remaining three tablespoons vegetable oil, and swirl to coat the surface evenly. Return the wok to the heat, then add the marinated chicken in a single layer. Allow it to sear undisturbed for two minutes, developing a slight golden color. Stir and continue cooking for another two minutes, until just slightly pink in the center.
- Incorporate Aromatics and Broccoli:
- Stir in the grated garlic and ginger, cooking for about 30 seconds until fragrant. Add the blanched broccoli and stir-fry for another 30 seconds to blend the flavors.
- Create the Sauce:
- Pour in the chicken broth, followed by the bouillon powder and sugar. Bring the mixture to a gentle boil, tasting and adjusting the seasoning if necessary.
- Thicken and Serve:
- Slowly drizzle in the cornstarch slurry, stirring continuously until the sauce reaches a smooth, glossy consistency that coats the ingredients evenly. Once thickened, remove from heat and serve immediately over hot steamed rice.
