Description
Chicken and broccoli stir fry comes together faster than takeout, delivering a quick and tasty dinner solution right in your kitchen. Crisp vegetables and tender chicken create a simple meal that satisfies hunger without complicated prep work.
Ingredients
Scale
Main Ingredients:
- 1 pound boneless skinless chicken thighs
- 5 cups broccoli florets
Supporting Ingredients:
- ¾ cup thinly sliced onion
- 4 clove garlic cloves
- 2 teaspoons minced fresh ginger
Seasoning and Sauce:
- 3 tablespoons cornstarch
- ¾ cup water
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon light brown sugar
- 2 teaspoons canola oil
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
Instructions
- Coat 1 pound of chicken thigh pieces thoroughly with 2 tablespoons cornstarch, ensuring each morsel gets a complete powdery layer.
- Heat 2 teaspoons canola oil in a large skillet at medium-high temperature (375°F), then sear chicken pieces until golden brown and fully cooked through, approximately 5-6 minutes.
- Transfer cooked chicken to a separate plate, keeping the delicious browned bits in the pan for extra flavor.
- Sauté ¾ cup thinly sliced onion with 2 teaspoons minced fresh ginger and 4 thinly sliced garlic cloves in the same skillet for 2 minutes until aromatic.
- Add 5 cups broccoli florets and ¾ cup water to the skillet, then cover and steam vegetables for 4-5 minutes until tender-crisp.
- Whisk together ¼ cup soy sauce, 1 tablespoon oyster sauce, 1 tablespoon light brown sugar, ¼ teaspoon red pepper flakes, ¼ teaspoon black pepper, and remaining 1 tablespoon cornstarch in a small bowl.
- Pour sauce mixture over broccoli and cook for 1-2 minutes until sauce thickens and glosses the vegetables.
- Return chicken to the skillet, gently tossing to coat everything evenly with the sauce and reheat for an additional 1 minute.
- Serve immediately over steamed rice or your favorite noodles, ensuring each portion gets an equal mix of chicken and broccoli.
Notes
- Coat the chicken in cornstarch for a crispy exterior that helps seal in moisture and creates a light, golden-brown crust.
- Use a high-heat cooking method like stir-frying to keep the broccoli bright green and maintain its crisp texture without overcooking.
- For a gluten-free version, swap regular soy sauce with tamari and ensure your oyster sauce is gluten-free.
- Cut chicken and broccoli into similar-sized pieces to ensure even cooking and a balanced bite in every forkful.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 213 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 75 mg