Jade Chicken

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon soy sauce, for marinating chicken
• 1 tablespoon cornstarch, for marinating chicken
• 2 tablespoons vegetable oil, divided
• 3 cups broccoli florets
• 1 cup baby spinach, packed
• 4 scallions, roughly chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3/4 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• 0 steamed white rice, for serving

Method

1. 1

   Toss the chicken pieces with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let marinate at room temperature for 15 minutes.

   15:00 · Marinate chicken
2. 2

   In a blender, combine the broccoli florets, baby spinach, scallions, garlic, ginger, and chicken broth. Blend until mostly smooth, forming a bright green liquid.

3. 3

   Heat 1 tablespoon vegetable oil in a 9-inch skillet or wok over medium-high heat. Add the chicken in a single layer and sear, turning occasionally, until browned and cooked through, about 6 minutes.

   6:00 · Sear chicken
4. 4

   Transfer the chicken to a plate and set aside.

5. 5

   Add the remaining 1 tablespoon vegetable oil to the skillet. Pour in the green broccoli-spinach mixture and bring to a simmer over medium heat, stirring occasionally, for 5 minutes.

   5:00 · Simmer green sauce base
6. 6

   Stir in the soy sauce, oyster sauce, and toasted sesame oil.

7. 7

   In a small bowl, whisk the cornstarch and water together to form a slurry, then stir it into the simmering sauce. Cook, stirring, until the sauce thickens and turns glossy, about 2 minutes.

   2:00 · Thicken sauce
8. 8

   Return the chicken to the skillet and toss to coat evenly in the jade-green sauce. Simmer until heated through, about 3 minutes.

   3:00 · Reheat chicken in sauce
9. 9

   Serve hot over steamed white rice.