Description
Chicken and Broccoli Stir Fry delivers a quick, satisfying dinner that comes together faster than ordering takeout. Sizzling wok-tossed protein and green florets create a delicious meal your family will gobble up in minutes.
Ingredients
Scale
Main Ingredients:
- 1 pound boneless, skinless chicken breast or thighs
- 2 cup broccoli florets
- ½ cup chicken broth
- ¼ cup low-sodium soy sauce
Supporting Ingredients:
- 1 tablespoon vegetable or canola oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce
Seasoning:
- 1 teaspoon sesame oil
- Salt, to taste
- Pepper, to taste
Instructions
- Sprinkle ½ teaspoon salt and ¼ teaspoon pepper over 1 pound chicken, massaging seasoning into each piece thoroughly.
- Heat 1 tablespoon vegetable oil in a large skillet at medium-high (375°F), cooking chicken for 4-5 minutes until golden and nearly cooked through. Transfer chicken to a clean plate.
- Reduce heat to medium (350°F), adding 2 minced garlic cloves and 1 teaspoon grated ginger. Stir rapidly for 30 seconds until aromatic.
- Toss 2 cups broccoli florets into the pan, stir-frying for 2-3 minutes until bright green and slightly crisp.
- Whisk ¼ cup soy sauce, ½ cup chicken broth, 1 tablespoon cornstarch, and 1 tablespoon oyster sauce in a separate bowl until completely smooth.
- Return chicken to the skillet, pouring sauce mixture over everything. Stir continuously for 1-2 minutes until sauce thickens and coats ingredients.
- Drizzle 1 teaspoon sesame oil across the dish, giving a final gentle toss to distribute flavors evenly.
- Serve immediately over hot steamed rice, ensuring each portion has equal chicken and broccoli.
Notes
- Cut chicken into uniform pieces for even cooking, which helps ensure consistent texture and prevents some pieces from being over or undercooked.
- Use a high-heat cooking oil like peanut or vegetable oil to get that classic stir-fry sear without burning the ingredients.
- For a low-carb version, replace rice with cauliflower rice or serve over zucchini noodles to reduce overall carbohydrate content.
- Let your wok or skillet get really hot before adding ingredients to achieve that authentic stir-fry quick-sear technique that keeps vegetables crisp and meat tender.
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2.5 g
- Protein: 26 g
- Cholesterol: 65 mg