Braised Chicken Thighs with Chinese Broccoli

May 20, 2026

Braised Chicken Thighs with Chinese Broccoli

Name: Braised Chicken Thighs with Chinese Broccoli
Prep time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 1 tsp (5 mL) vegetable oil; 8-9 chicken thighs, skin-on, bone-in; 3 cups (750 mL) finely sliced brown mushrooms; 1 jar (355 mL) VH® General Tao Stir-Fry Sauce; 1 lb. (500 g) Chinese broccoli; 1 cup (250 mL) water

5

Prep Time Minutes
35
Total Time Minutes
6
Number of Ingredients
4
Servings

Tags:

Chicken,
Vegetable,
Under 45 min,
Main Dish,
VH,
Summer,
Spring,
Fall,
Winter,
Stove Top,
Asian,
Chinese New Year

Ingredients

1 tsp (5 mL) vegetable oil
8-9 chicken thighs, skin-on, bone-in
3 cups (750 mL) finely sliced brown mushrooms
1 jar (355 mL) VH® General Tao Stir-Fry Sauce
1 lb. (500 g) Chinese broccoli
1 cup (250 mL) water

Directions

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Step one

Heat oil in Dutch oven or large saucepan over medium-high heat.
Step two

Brown chicken on both sides, about 8 minutes total. Remove chicken and set aside.
Step three

Add mushrooms to pan and cook over high heat until lightly browned about 4 minutes. Place chicken in pan with VH® General Tao Stir-Fry Sauce and 1 cup (250 mL) water; cover and simmer over low heat until chicken is no longer pink inside, about 12 minutes.
Step four

Meanwhile, in a large pot of lightly salted boiling water cook broccoli until tender, about 8 minutes. Drain broccoli and serve alongside chicken once it is ready. Serve with steamed baby carrots.