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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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

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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