Chicken and Broccoli Stir Fry

why make this recipe

Chicken and Broccoli Stir Fry is a quick and healthy meal that brings together tender chicken and fresh broccoli in a flavorful sauce. It’s perfect for those busy weeknights when you want something delicious but don’t have much time to cook. Plus, it’s a great way to add more veggies to your diet while enjoying a satisfying dish that the whole family will love.

how to make Chicken and Broccoli Stir Fry

Ingredients:

• 1 cup low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 2 tablespoons honey (or mirin)
• 3 cloves garlic, minced
• 1 teaspoon sriracha (or chili paste)
• ½ teaspoon sesame oil
• 1½ teaspoons cornstarch
• 1 lb. boneless skinless chicken breast or skinless chicken thighs, cut into bite-size pieces
• Kosher salt and fresh ground black pepper to taste
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 1 small onion, cut into half-moon strips
• 1 lb. broccoli florets, cut into bite-size pieces

Directions:

1. Whisk together the chicken broth, soy sauce, rice vinegar, ginger, honey, garlic, sriracha, sesame oil, and cornstarch. Set that aside for a few minutes.
2. Season the chicken pieces with salt and pepper. Combine chicken and 2 tablespoons cornstarch in a zipper bag or bowl.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken in a single layer, cooking until golden brown on both sides and cooked through. Plate the chicken. If necessary, add 1 more tablespoon of oil and cook the remaining chicken, plating it as well.
4. Add 1 tablespoon of oil to the same skillet over medium heat. Add the onion and cook for 1-2 minutes, stirring several times. Then, add the broccoli to the skillet with the onion. Cook for 1-2 minutes while stirring frequently.
5. Add two tablespoons of water to the skillet and cover with a lid or aluminum foil to steam the broccoli for 1-2 minutes. Plate the vegetables.
6. Whisk the sauce that you set aside to ensure the cornstarch hasn’t settled to the bottom. Add it to the skillet and cook over medium heat until slightly thickened.
7. Return the cooked chicken and vegetables to the skillet. Cook for 1-2 minutes or until the chicken is heated through.
8. Serve your Chicken and Broccoli Stir Fry over rice or Asian noodles.

how to serve Chicken and Broccoli Stir Fry

You can serve Chicken and Broccoli Stir Fry over cooked rice, brown rice, or Asian noodles for a filling meal. Garnishing with sesame seeds or sliced green onions can add an extra touch.

how to store Chicken and Broccoli Stir Fry

If you have leftovers, let them cool completely before storing. Place the Chicken and Broccoli Stir Fry in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just reheat on the stove or microwave when ready to eat.

tips to make Chicken and Broccoli Stir Fry

• Make sure to cut the chicken and broccoli into bite-sized pieces for even cooking.
• Don’t overcrowd the skillet when cooking the chicken, as this can prevent it from browning properly.
• If you like more heat, feel free to add more sriracha or red pepper flakes.
• You can also add other veggies like bell peppers, snap peas, or carrots for more variety.

variation

For a vegetarian option, you can replace the chicken with tofu or tempeh. Use the same cooking method and adjust the cooking time as necessary. You can also use other sauces like teriyaki instead of the suggested sauce for a different flavor.

FAQs

1. Can I use frozen broccoli?

   • Yes, you can use frozen broccoli. Just add it directly to the skillet, and you may need to increase the cooking time slightly to ensure it heats properly.

2. Is this recipe gluten-free?

   • To make it gluten-free, you can substitute the soy sauce with gluten-free soy sauce or tamari.

3. Can I prepare the sauce in advance?

   • Yes, you can prepare the sauce in advance and store it in the refrigerator for up to three days. Just give it a good shake before using, as the cornstarch might settle.

Chicken and Broccoli Stir Fry

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A quick and healthy meal featuring tender chicken and fresh broccoli in a delicious sauce, perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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For the sauce

• 1 cup low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 2 tablespoons honey (or mirin)
• 3 cloves garlic, minced
• 1 teaspoon sriracha (or chili paste)
• ½ teaspoon sesame oil
• 1½ teaspoons cornstarch For thickening the sauce

For the stir fry

• 1 lb. boneless skinless chicken breast or skinless chicken thighs, cut into bite-size pieces
• 2 tablespoons cornstarch for coating chicken
• 3 tablespoons vegetable oil
• 1 small onion, cut into half-moon strips
• 1 lb. broccoli florets, cut into bite-size pieces

Method

 

Preparation

1. Whisk together the chicken broth, soy sauce, rice vinegar, ginger, honey, garlic, sriracha, sesame oil, and cornstarch. Set that aside for a few minutes.
2. Season the chicken pieces with salt and pepper. Combine chicken and 2 tablespoons cornstarch in a zipper bag or bowl.

Cooking

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken in a single layer, cooking until golden brown on both sides and cooked through. Plate the chicken.
2. If necessary, add 1 more tablespoon of oil and cook the remaining chicken, plating it as well.
3. Add 1 tablespoon of oil to the same skillet over medium heat. Add the onion and cook for 1-2 minutes, stirring several times.
4. Add the broccoli to the skillet with the onion. Cook for 1-2 minutes while stirring frequently.
5. Add two tablespoons of water to the skillet and cover with a lid or aluminum foil to steam the broccoli for 1-2 minutes. Plate the vegetables.
6. Whisk the sauce that you set aside to ensure the cornstarch hasn’t settled to the bottom. Add it to the skillet and cook over medium heat until slightly thickened.
7. Return the cooked chicken and vegetables to the skillet. Cook for 1-2 minutes or until the chicken is heated through.

Serving

1. Serve your Chicken and Broccoli Stir Fry over rice or Asian noodles.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 8g

Notes

To make Chicken and Broccoli Stir Fry, cut all ingredients into bite-sized pieces for even cooking. Don’t overcrowd the skillet when cooking the chicken for better browning. For added heat, use more sriracha or red pepper flakes. Incorporate other veggies like bell peppers, snap peas, or carrots for more variety. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 2 months. Reheat before serving.

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