Chicken and Broccoli Stir Fry is a flavorful and nutritious dish that’s perfect for busy weeknights. Tender chicken, crisp broccoli, and a savory, slightly sweet sauce come together in just minutes.
Serve it over steamed rice or noodles for a complete and satisfying meal.
Kitchen Equipment Needed
- Cutting board
- Sharp knife
- Mixing bowls
- Wok or large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
For the Stir Fry:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 3 cups broccoli florets
- 2 tbsp vegetable oil (divided)
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced (optional)
- 1/2 small onion, sliced
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp honey or brown sugar
- 1/2 tsp sesame oil
- 1/4 cup chicken broth or water
Directions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, honey, sesame oil, and chicken broth. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry for 4-5 minutes until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
- Cook the Vegetables: Add the remaining tablespoon of oil to the pan. Stir-fry the garlic, ginger, and onion for about 1 minute until fragrant. Add the broccoli and stir-fry for 3-4 minutes until bright green and slightly tender.
- Combine Chicken and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the sauce over the mixture and stir well to coat everything evenly. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Serve: Remove from heat and serve immediately over steamed rice or noodles.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Nutrition (Per Serving, based on 4 servings)
Calories: 280
Protein: 30g
Carbohydrates: 12g
Fat: 12g
Sugar: 5g
Expert Tips
- Uniform Cuts: Cut the chicken and broccoli into similar sizes for even cooking.
- High Heat: Stir-fry over medium-high to high heat for best results, ensuring a quick and crisp texture.
- Extra Veggies: Add bell peppers, carrots, or snap peas for more color and nutrients.
FAQs
Can I use frozen broccoli?
Yes, thaw and pat the broccoli dry before stir-frying to prevent excess water.
Can I substitute oyster sauce?
You can use hoisin sauce or soy sauce with a pinch of sugar as an alternative.
What’s the best way to thicken the sauce?
Cornstarch in the sauce should thicken it, but you can simmer it for an extra minute if needed.
Storing & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat or in the microwave until heated through.
Substitutions & Variations
- Vegetarian Option: Use tofu instead of chicken and vegetable broth in the sauce.
- Gluten-Free: Substitute soy sauce with tamari or coconut aminos, and use a gluten-free oyster sauce.
- Spicy Twist: Add red pepper flakes or a splash of sriracha for a spicy kick.
Chicken and Broccoli Stir Fry
Equipment
- - Cutting board
- - Sharp knife
- Mixing bowls
- - Wok or large skillet
- - Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- **For the Stir Fry:**
- - 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- - 3 cups broccoli florets
- - 2 tbsp vegetable oil divided
- - 2 cloves garlic minced
- - 1-inch piece of ginger minced (optional)
- - 1/2 small onion sliced
- **For the Sauce:**
- - 1/4 cup low-sodium soy sauce
- - 2 tbsp oyster sauce
- - 1 tbsp cornstarch
- - 1 tbsp honey or brown sugar
- - 1/2 tsp sesame oil
- - 1/4 cup chicken broth or water
Leave a Reply