Crispy Chicken With Broccoli

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“Both the chicken and broccoli get pan seared in this stir fry recipe. Serve with white or brown rice. NOTE: If you are like me and freeze your ginger, then grate it, you should use less for this recipe, about 1 teaspoon.”

Ingredients Nutrition


  1. Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.
  2. In a small bowl (or glass jar with lid) combine the soy sauce, mirin, oyster sauce, Worcestershire, sugar, and sesame oil; whisk (or shake jar) to combine.
  3. In another small bowl (or jar) combine the chicken stock with 2 teaspoons of the cornstarch, set aside.
  4. Heat a large skillet, or wok, over high heat and add 2 tablespoons of the canola oil until shimmering.
  5. Add broccoli and stir fry until the florets start to brown, about 5 minutes; transfer to a bowl.
  6. Heat 2 more tablespoons oil and cook onion, on medium high heat, until they begin to brown and soften, about 5 minutes; add to broccoli.
  7. Heat the remaining 2 tablespoons of oil.
  8. Meanwhile, toss the meat with the remaining 1 teaspoon of cornstarch.
  9. Stir fry the garlic and ginger in the pan for 30 seconds; add in the chicken and stir fry until no longer pink, about 2 minutes.
  10. Return the broccoli and onion to the pan, add the soy sauce mixture and stir fry until the chicken is cooked through and the sauce is hot.
  11. Stir in the cornstarch mixture until the sauce thickens; taste for salt and add only if needed (I didn't).

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