This dish, known as “Snake in Broccoli and Chicken” (or 蛇羹 with broccoli and chicken), is a playful name for a hearty stir-fry where tender chicken strips mimic the texture of snake meat, a traditional delicacy in Cantonese cuisine. It works because the broccoli soaks up a savory ginger-garlic sauce while the chicken stays juicy, creating a balanced, weeknight-friendly meal that’s both satisfying and surprisingly simple to make.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- 1 lb (450 g) broccoli crowns, cut into small florets (about 4 cups)
- 3 tbsp (45 ml) oyster sauce
- 2 tbsp (30 ml) soy sauce (low-sodium if preferred)
- 1 tbsp (15 ml) Shaoxing wine or dry sherry (optional)
- 1 tsp (5 ml) sesame oil
- 1 tbsp (8 g) cornstarch
- 1/2 cup (120 ml) chicken broth or water
- 2 tbsp (30 ml) vegetable or peanut oil, divided
- 4 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 1/4 tsp (1 g) white pepper (optional)
- Pinch of salt
- Cooked jasmine rice, for serving
Instructions
- In a medium bowl, combine the chicken strips with 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) sesame oil, and the cornstarch. Mix well and let marinate for 10 minutes while you prep the broccoli.
- Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 1–2 minutes until bright green and just tender-crisp. Drain and immediately rinse with cold water to stop cooking. Set aside.
- In a small bowl, whisk together the oyster sauce, remaining 1 tbsp (15 ml) soy sauce, Shaoxing wine (if using), white pepper, and 1/4 cup (60 ml) of the chicken broth. Set aside.
- Heat 1 tbsp (15 ml) of vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken in a single layer (work in batches if needed) and sear without moving for 1–2 minutes until browned on one side. Stir-fry for another 2–3 minutes until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer. Transfer to a plate.
- Reduce heat to medium-high and add the remaining 1 tbsp (15 ml) oil. Add the garlic and ginger; stir-fry for 30 seconds until fragrant.
- Add the blanched broccoli and the remaining 1/4 cup (60 ml) broth. Stir-fry for 1–2 minutes, scraping up any browned bits.
- Return the chicken to the wok. Pour in the sauce mixture and toss everything together for 1–2 minutes until the sauce thickens and coats the chicken and broccoli evenly.
- Serve immediately over steamed jasmine rice.
Tips
- Cut chicken against the grain: Slicing the chicken into thin strips against the grain makes it more tender and mimics the texture of snake meat.
- Don’t overcook broccoli: Blanching briefly and then stir-frying keeps it crisp. If you prefer softer broccoli, blanch for 3 minutes.
- Substitute for oyster sauce: For a vegetarian version, use mushroom stir-fry sauce or a mix of 2 tbsp soy sauce and 1 tbsp hoisin sauce.
- High heat is key: A screaming-hot wok gives the chicken a nice sear and prevents it from steaming. If your pan isn’t large enough, cook in batches.
Serving Suggestions
Serve this stir-fry over steamed jasmine rice or noodles. For a complete meal, add a side of egg drop soup or a simple cucumber salad with rice vinegar. Garnish with sliced green onions and sesame seeds for extra flavor and color.
Variations
- Vegetarian: Replace chicken with firm tofu or seitan; use mushroom sauce instead of oyster sauce.
- Spicy: Add 1–2 tsp (5–10 g) chili paste or Sriracha to the sauce.
- Nutty: Toss in 1/4 cup (30 g) roasted cashews or peanuts at the end for crunch.
- Low-carb: Serve over cauliflower rice or zucchini noodles instead of jasmine rice.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in 30-second intervals until hot (165°F / 74°C). The broccoli will soften on reheating, so it’s best to enjoy within 2 days for maximum crispness. Freeze for up to 2 months, but note that the texture of broccoli and chicken will change.
Frequently Asked Questions
What does “snake� mean in this dish? The name is a playful reference to the dish’s origin in Cantonese cuisine, where snake meat is sometimes used in soups and stir-fries. Here, chicken strips are cut to resemble snake meat, but no actual snake is used.
Can I use frozen broccoli? Yes, but thaw it first and pat dry. Skip the blanching step; add it directly to the wok and stir-fry for 2–3 minutes longer.
Is there a substitute for Shaoxing wine? Dry sherry is the closest substitute. If you prefer not to use alcohol, replace it with an equal amount of chicken broth or a splash of rice vinegar.
Why is my chicken tough? Overcooking or cooking at too low a heat can make chicken dry. Use high heat and check for doneness at 165°F (74°C) with a thermometer; remove from the wok immediately.
Can I make this ahead of time? Yes, you can prep the chicken and sauce a day ahead. Stir-fry everything just before serving for best texture.
How do I make it gluten-free? Use tamari or gluten-free soy sauce and ensure your oyster sauce is gluten-free (or substitute with tamari plus a pinch of sugar).
Related
- Bacon Wrapped Shrimp Calories: Recipe & Nutrition
- Nasi Goreng Recipe (Indonesian Fried Rice)
- Tabbouleh Ingredients: Healthy & Authentic Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).