Illegate Est. 2025
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FROM THE KITCHEN

Takeout-Style Chicken & Broccoli

Tender velveted chicken and crisp broccoli coated in a rich, glossy brown sauce for classic Chinese takeout flavor at home.

Prep35 min Cook15 min Serves4
HOUSE RECIPE

Make it.

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Ingredients

  • Chicken
  • 1 lb boneless, skinless chicken breast thinly sliced against the grain
  • 1/2 tsp baking soda for tenderizing
  • Velveting Marinade
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp cornstarch
  • 1 tsp neutral cooking oil
  • For Water Velveting
  • 6-8 cups water
  • 1 tbsp neutral cooking oil
  • Broccoli
  • 1 large head broccoli cut into bite-size florets
  • Brown Sauce
  • 1 cup chicken stock
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1-2 tsp sugar to taste
  • 1/4 tsp white pepper
  • 1/2 tsp sesame oil
  • 1/2 tsp MSG optional
  • Cornstarch Slurry
  • 2 tsp cornstarch
  • 2 tbsp water
  • Aromatics
  • 2-3 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 1 tbsp neutral cooking oil for the wok

Method

  1. Tenderize the chicken: Toss the thinly sliced chicken with the baking soda until evenly coated. Let stand for 15-20 minutes, then rinse thoroughly under cold water and pat completely dry.
  2. Velvet-marinate the chicken: Add the soy sauce, Shaoxing wine, cornstarch, and 1 teaspoon neutral oil to the rinsed chicken. Mix until every piece is coated, then let stand for 15-20 minutes.
  3. Water-velvet the chicken: Bring 6-8 cups water with 1 tablespoon neutral oil to a very gentle simmer. Add the chicken, separate the pieces gently, and cook for 45-90 seconds, just until the outside turns white and the chicken is nearly cooked through. Drain well.
  4. Make the brown sauce: In a bowl, whisk together the chicken stock, oyster sauce, soy sauce, dark soy sauce, Shaoxing wine, sugar, white pepper, sesame oil, and optional MSG.
  5. Make the slurry: In a separate small bowl, stir together the cornstarch and water until completely smooth. Keep it separate until the sauce is simmering.
  6. Blanch the broccoli: Cook the broccoli in boiling water for 60-90 seconds, until bright green and crisp-tender. Drain immediately.
  7. Build the sauce: Heat 1 tablespoon neutral oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and stir for 15-20 seconds. Pour in the brown sauce and bring it to a simmer. Stir the slurry again, then add it gradually while stirring. Cook for 30-60 seconds, until the sauce turns glossy and lightly thickened.
  8. Finish: Add the velveted chicken and blanched broccoli to the sauce. Toss for 1-2 minutes, until everything is hot, evenly coated, and the chicken is fully cooked. Serve immediately.
Source / inspiration: House of Illegate