Delicious Chicken and Broccoli with White Sauce

Here’s my go-to chicken and broccoli with white sauce recipe, combining tender pieces of chicken, fresh broccoli florets, and a smooth, creamy homemade sauce that brings everything together perfectly.

This dish has become my family’s favorite weeknight dinner option. I often make extra sauce because my kids love to drizzle it over their rice. And let’s be honest – who doesn’t love having leftovers for lunch the next day?

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are your best bet since they cook quickly and evenly. While you could substitute chicken thighs if you prefer dark meat, breast meat tends to work better with the white sauce since it has a milder flavor that won’t overpower the other ingredients. When shopping, look for chicken breasts that are roughly the same size so they’ll cook at the same rate – ideally pieces that are about 1-inch thick. If your chicken breasts are particularly large or thick, you might want to butterfly them or pound them to an even thickness to ensure they cook through properly without drying out.

Options for Substitutions

This Chinese-inspired dish is pretty adaptable – here are some handy swaps you can try:

• Chicken breast: You can easily use chicken thighs instead – they’re actually more forgiving and stay juicy. Just make sure to trim excess fat first.
• Cornflour: All-purpose flour or potato starch work well here too. If using flour, you might need an extra tablespoon since it’s not as strong a thickener as cornflour.
• White pepper: Black pepper is totally fine if that’s what you have – the color will be different but the taste will still be good.
• Broccoli: Feel free to swap with cauliflower, Chinese broccoli (gai lan), or even green beans. Just cut them into similar-sized pieces so they cook evenly.
• Chicken stock powder: You can skip this if you don’t have it – just add an extra pinch of salt. Or use a chicken bouillon cube (about 1/4 cube) instead.
• Fresh ginger and garlic: In a pinch, you can use ginger powder (1/4 teaspoon) and garlic powder (1/4 teaspoon), though fresh really does taste better here.

Watch Out for These Mistakes While Cooking

The most common mistake when cooking chicken and broccoli is overcooking the broccoli, which can turn it mushy and unappetizing – instead, blanch it briefly until just bright green and still crisp, then shock in ice water to maintain its texture. Another crucial error is not drying the chicken pieces thoroughly before coating them with cornflour, as excess moisture will prevent that golden-brown crust from forming and might make the sauce too watery. To get the best results, make sure your pan is hot enough before adding the chicken (you should hear a sizzle), and don’t overcrowd the pan as this will cause the meat to steam rather than sear. For the smoothest white sauce, gradually whisk the chicken stock into your cornflour mixture to prevent lumps from forming, and keep stirring constantly while the sauce thickens to ensure an even, silky consistency.

What to Serve With Chicken and Broccoli?

While this dish already comes with rice, there are some great sides you can add to make it even more filling! A simple Asian-style cucumber salad with rice vinegar and sesame oil makes a cool, crisp addition to the creamy sauce. I like to serve some stir-fried snow peas or baby corn on the side for extra veggies, or you could go with some quick-pickled carrots for a tangy contrast. If you want to keep it really simple, just warm up some frozen spring rolls or dumplings – they’re perfect for soaking up any extra sauce left on your plate.

Storage Instructions

Keep Fresh: This chicken and broccoli dish stays good in the fridge for up to 3 days when kept in an airtight container. The sauce might thicken a bit in the fridge, but don’t worry – that’s totally normal! I like to make extra and pack it with rice for easy lunches during the week.

Freeze: You can freeze portions in freezer-safe containers for up to 2 months. Just keep in mind that the broccoli might be a bit softer when thawed, but the flavor will still be there. I suggest freezing it without the rice and making fresh rice when you’re ready to eat.

Reheat: To warm it up, pop it in the microwave for a couple of minutes, stirring halfway through. If the sauce is too thick, just add a splash of water or chicken broth. You can also reheat it in a pan over medium-low heat, stirring occasionally to make sure everything heats evenly.

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 100-110 g
• Fat: 80-90 g
• Carbohydrates: 150-160 g

Ingredients

• 1 1/2 pounds chicken breast, boneless and without skin
• Kosher salt to taste
• 1/4 teaspoon ground white pepper
• 5 tablespoons cornflour
• 6 tablespoons and 1 teaspoon oil with a mild flavor (like vegetable oil)
• 4 cups cut broccoli florets
• 1/2 tablespoon minced garlic (from around 3 cloves)
• 1/2 teaspoon minced ginger
• 1 1/2 cups chicken stock
• 1 teaspoon chicken stock powder
• 1/2 teaspoon sugar
• Steamed rice, served hot

“`html

Step 1: Prepare the Chicken

Start by cutting the chicken breasts in half lengthwise.

Then, slice them at a slight angle into 1/4-inch-thick pieces.

Transfer the sliced chicken to a medium bowl.

Add 1 1/2 teaspoons of kosher salt, 1/4 teaspoon of ground white pepper, and 3 tablespoons of cold water to the chicken.

Massage the seasonings into the chicken until they are mostly absorbed, which should take about 1 minute.

Incorporate 3 tablespoons of cornstarch, mixing until it’s moistened, followed by 3 tablespoons of neutral oil.

Massage until combined.

Allow the chicken to marinate at room temperature for 30 minutes.

Step 2: Blanch the Broccoli

Bring 4 cups of water to a boil in a wok over high heat.

Once boiling, add 2 teaspoons of salt and 1 teaspoon of neutral oil.

Carefully place the broccoli into the boiling water and cook until it turns bright green, approximately 2 minutes.

Drain the broccoli and rinse it under cold water until cool, then drain again and set it aside.

Step 3: Prepare the Cornstarch Mixture

In a small bowl, combine the remaining 2 tablespoons of cornstarch with 3 tablespoons of cold water.

Stir until the mixture is smooth and fully combined.

Set this mixture aside, as it will be used to thicken the sauce later.

Step 4: Heat the Wok

Heat the wok over high heat until it starts to smoke, approximately 3 minutes.

Once smoking, remove it from the heat briefly and add the remaining 3 tablespoons of vegetable oil.

The wok is now ready for cooking the chicken and broccoli together.

“`