Chicken with Broccoli and Carrot Stir Fry

Chicken and Broccoli Stir Fry is a quick and easy dish that’s perfect for busy weeknights. This flavorful stir fry combines tender chicken breast, crisp broccoli, and sweet carrots, all tossed in a savory sauce.

Why Make Chicken and Broccoli Stir Fry?

This Chicken and Broccoli Stir Fry recipe is a great way to get a delicious and nutritious meal on the table in no time. It’s packed with protein, vitamins, and minerals, making it a healthy choice for the whole family. Plus, it’s customizable, so you can easily adjust the ingredients to suit your taste preferences.

How to Make Chicken and Broccoli Stir Fry

Instructions:

1. Prep the Veggies and Chicken: Start by preparing your ingredients. Make sure the broccoli florets are bite-sized, the carrot is julienned into thin matchsticks, and the chicken breast is thinly sliced. This ensures everything cooks evenly.
2. Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and sauté until fragrant, about 30 seconds.
3. Cook the Chicken: Add the thinly sliced chicken to the pan. Season with a pinch of salt and black pepper. Stir fry until the chicken is nearly cooked through, about 3-4 minutes.
4. Add Vegetables: Introduce the broccoli florets and julienned carrot to the pan. Stir to combine and cook for an additional 2-3 minutes, just until the vegetables start to soften slightly.
5. Sauce Time: Pour in the light soy sauce, oyster sauce, and dark soy sauce (if using) to the pan. Add ½ cup of water and bring the mixture to a simmer, allowing the flavors to meld.
6. Thicken the Sauce: Mix the cornstarch with 2-3 teaspoons of water to create a slurry. Stir this into the stir fry, cooking for another minute or until the sauce thickens and becomes glossy.
7. Serve: Once the vegetables are tender and the chicken is cooked through, remove the pan from heat. Serve the stir fry hot, ideally over a bed of steamed rice or noodles for a complete meal.

Serving Suggestions

Serve this Chicken and Broccoli Stir Fry over steamed rice or noodles for a satisfying meal. You can also garnish it with chopped green onions or sesame seeds for extra flavor and texture.

Storage Information

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Some Techniques or Tips

• Make sure to cut your ingredients into uniform sizes so that they cook evenly.
• Don’t overcook the vegetables. They should be tender-crisp for the best texture.
• Feel free to customize the recipe by adding other vegetables like bell peppers, snow peas, or mushrooms.

Variation

For a vegetarian version of this dish, simply omit the chicken and add extra vegetables like mushrooms, bell peppers, and snow peas.

FAQs about Chicken and Broccoli Stir Fry

1. Can I use frozen broccoli?

Yes, you can use frozen broccoli if you don’t have fresh. Just make sure to thaw it before adding it to the stir fry.

2. Can I use other meats instead of chicken?

Absolutely! You can use thinly sliced beef, pork, or even shrimp in place of the chicken.

3. Is dark soy sauce necessary?

Dark soy sauce adds color and a slightly sweeter taste to the dish, but it’s optional. You can omit it if you don’t have any on hand.

RECIPE

Ingredients:

• 300 grams broccoli florets: Fresh and crunchy, providing a burst of green to your dish.
• ½ carrot, julienned: Adds a sweet crunch and vibrant color.
• 3 cloves garlic, minced: Infuses the stir fry with aromatic flavors.
• 250 grams boneless, skinless chicken breast, thinly sliced: The protein of the dish, offering lean goodness.
• Pinch of salt: Enhances the natural flavors of the ingredients.
• Pinch of black pepper: Adds a mild heat to the chicken.
• 2-3 tablespoons vegetable oil: For sautéing and stir frying the ingredients.
• 1 tablespoon light soy sauce: Brings umami and depth to the sauce.
• 2 tablespoons oyster sauce: Adds a rich, seafood-infused sweetness.
• ½ teaspoon dark soy sauce (optional): For color and a slightly sweeter taste than light soy sauce.
• ½ cup water: Helps to steam the vegetables and create the sauce.

For the Cornstarch Slurry:

• 1 teaspoon cornstarch + 2-3 teaspoons water: Thickens the sauce, giving it a silky smooth consistency.

Instructions:

1. Prep the Veggies and Chicken: Start by preparing your ingredients. Make sure the broccoli florets are bite-sized, the carrot is julienned into thin matchsticks, and the chicken breast is thinly sliced. This ensures everything cooks evenly.
2. Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and sauté until fragrant, about 30 seconds.
3. Cook the Chicken: Add the thinly sliced chicken to the pan. Season with a pinch of salt and black pepper. Stir fry until the chicken is nearly cooked through, about 3-4 minutes.
4. Add Vegetables: Introduce the broccoli florets and julienned carrot to the pan. Stir to combine and cook for an additional 2-3 minutes, just until the vegetables start to soften slightly.
5. Sauce Time: Pour in the light soy sauce, oyster sauce, and dark soy sauce (if using) to the pan. Add ½ cup of water and bring the mixture to a simmer, allowing the flavors to meld.
6. Thicken the Sauce: Mix the cornstarch with 2-3 teaspoons of water to create a slurry. Stir this into the stir fry, cooking for another minute or until the sauce thickens and becomes glossy.
7. Serve: Once the vegetables are tender and the chicken is cooked through, remove the pan from heat. Serve the stir fry hot, ideally over a bed of steamed rice or noodles for a complete meal.