Chicken Broccoli Stir-fry
Yield: 4 Servings
Calories: 862kcal
This delicious and healthy chicken broccoli stir-fry is quick and easy to make. Perfect for a weeknight dinner, this dish is sure to become a family favorite!
Ingredients
Chicken Marinade
- 1 pound (454 g) boneless skinless chicken breast, or thighs, ½" thick slices
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (3 g) cornstarch
- ½ teaspoon (2.5 ml) sesame oil
- ¼ teaspoon black pepper
Stir-fry Sauce
- ½ cup (120 ml) unsalted chicken stock , or broth
- ¼ cup (60 ml) soy sauce
- 2 tablespoons (45 ml) oyster sauce
- 1 tablespoon (15 ml) rice vinegar
- 2 teaspoons (10 ml) honey, or sugar
- 1 tablespoon (9 g) cornstarch
Chicken and Broccoli Stir-fry
- 1 tablespoon (15 ml) vegetable oil
- 1 teaspoon (5 ml) sesame oil
- 5 cups (312 g) broccoli florets, about 2" pieces
- ¼ cup (60 ml) water
- 2 teaspoons (6 g) minced garlic
- 1 teaspoon (2 g) minced ginger
- ⅓ teaspoon (1 g) sesame seeds, (optional)
Instructions
- Marinate the Chicken - In a medium bowl, combine sliced chicken, soy sauce, cornstarch, sesame oil, and pepper. Marinate for 10 minutes. Meanwhile, prepare the other ingredients.
- Make the Sauce - In a medium bowl, whisk together the chicken stock, soy sauce, oyster sauce, rice vinegar, and honey. Whisk in cornstarch until no lumps remain. Set aside.
- Cook the Chicken - Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and sesame oil. Once hot and shimmering, carefully add the chicken in a single layer. Cook without moving until browned, about 2 minutes. Stir-fry until no longer pink, 1 to 2 minutes. Transfer to a clean plate.
- Cook the Broccoli - Add the broccoli and water to the pan. Stir-fry until the florets are bright green and the water has evaporated, about 2 minutes. Reduce the heat to medium. Cook the garlic and ginger until fragrant, 30 seconds.
- Thicken the Sauce - Whisk the stir-fry sauce. Make a well in the center of the pan, then add the sauce, and stir continuously until thickened, about 1 minute. Add the chicken to the pan and stir to combine. Cook until the broccoli is tender and the chicken is warm, about 1 to 2 minutes.
- To Serve - Garnish with sesame seeds (if using) and serve immediately.
Notes
- Recipe Yield: 4 cups
- Serving Size: 1 cup
- Using Chicken Thighs: Purchase 1 1/4 to 1 1/2 pounds. Trim off the excess fat.
- Make it Gluten-Free: Use oyster sauce like Lee Kum Kee Green Label or Kikkoman. Use tamari or coconut aminos for soy sauce.
- Storing: Refrigerate in an airtight container for up to 3 days.
- Reheating: Cover and microwave on high setting in 15 to 30-second increments until hot.
Nutrition
Calories: 862kcal | Carbohydrates: 63g | Protein: 119g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 290mg | Sodium: 5928mg | Potassium: 3397mg | Fiber: 13g | Sugar: 21g | Vitamin A: 2974IU | Vitamin C: 413mg | Calcium: 289mg | Iron: 7mg
Recipe Link
Recipe Video