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Chicken and Broccoli with White Sauce

Chicken and Broccoli with White Sauce

A staple of Chinese cuisine, chicken and broccoli is often served with a robust brown sauce made from oyster and soy sauces. However, this version highlights a lighter yet equally flavorful Chinese white sauce, which is clear, savory, and thickened with a delicate cornstarch slurry. This dish also incorporates velveting, a time-honored Chinese cooking technique that enhances tenderness by coating the protein in a light marinade. Through careful testing of different velveting methods—including those using egg, egg white, and water—it was determined that a simple brine-like combination of salt, water, and cornstarch yielded the most tender and succulent results. Additionally, the conventional step of boiling or deep-frying the chicken was omitted in favor of a quick sear in a hot wok, preserving the natural juiciness of the meat while creating a slight golden crust. Though velveting may seem complex, it is simply a brief marination process that requires little active effort but significantly improves the texture and flavor of the dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 People
Course: Side Dish
Cuisine: Chinese
Ingredients Method Notes

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.

Method
 

  1. Prepare the Chicken:
  2. 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.
  3. Blanch the Broccoli:
  4. 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.
  5. Prepare the Cornstarch Slurry:
  6. 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.
  7. Sear the Chicken:
  8. 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.
  9. Incorporate Aromatics and Broccoli:
  10. 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.
  11. Create the Sauce:
  12. 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.
  13. Thicken and Serve:
  14. 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.

Notes

This dish offers a delicate balance of tender chicken, crisp broccoli, and a subtly rich white sauce, making it a comforting and flavorful meal reminiscent of classic Chinese takeout favorites.