Szechuan Chicken with Garlic & Broccoli


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5 from 2 votes

Szechuan Chicken with Garlic & Broccoli

An easy poaching technique called "velveting" is the secret to perfectly juicy chicken in this tasty dish. Give it a try for a quick, hearty, healthy weeknight meal that tastes better and takes less time than calling for delivery.
Cook Time15 mins
Course: Main Dish
Cuisine: Asian
Servings: 4 servings


  • 2 tsp kosher salt
  • 1 egg white whisked
  • 2 TB Chinese rice wine or sherry wine
  • 3 + 2 tsp cornstarch separated
  • 1 lb thin cut chicken cutlets thinly sliced against the grain
  • 3 TB low sodium soy sauce
  • 2 TB ketchup
  • 4 tsp dark brown sugar
  • 2 tsp sambal oelek or to taste
  • 2 tsp sesame oil
  • 1 TB minced garlic
  • 1 TB minced ginger
  • 1 lb broccoli cut into bite sized pieces (~ 5 cups)
  • 1 cup low sodium chicken broth
  • 1/2 cup sliced scallions


  • Whisk together salt, egg white, rice wine and 3 TB cornstarch. Add chicken and toss to coat. Marinate 30 minutes or overnight.
  • In a small bowl, whisk together soy sauce, remaining 2 tsp cornstarch, ketchup, brown sugar, and sambal oelek and reserve.
  • When ready to cook, bring a large pot of water to a boil, remove chicken from marinade and add to water. Cook for 5 minutes or until chicken is cooked through. Drain well and reserve.
  • Heat sesame oil in a large non-stick skillet or wok over medium heat. Add garlic and ginger and cook for 1 minute. Add broccoli and toss to coat. Pour chicken broth over broccoli, raise heat, cover and cook for 5 minutes or until broccoli is crisp-tender. Stir in chicken and reserved sauce and simmer for 3 minutes or until thick. Garnish with scallions and serve.


To make slicing the chicken breasts easier, look for thin-cut cutlets and/or freeze them before slicing.

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