15 Minutes Chicken and Broccoli Stir Fry
User Reviews
5
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Prep Time
7 mins
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Cook Time
7 mins
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Total Time
15 mins
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Servings
4 people
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Calories
250 kcal
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Course
Side Dish, Main Course
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Cuisine
Asian
15 Minutes Chicken and Broccoli Stir Fry
Description
The recipe begins with preparing a smooth sauce from water, chopped garlic, ginger, soy sauce, Chinese cooking wine (or substitutes like Mirin or dry sherry), brown sugar, and cornstarch to thicken. The stir fry uses a wok or large skillet preheated until smoking hot, then coated in sesame oil before adding cubed chicken breast. The chicken is tossed until starting to turn pink before seasoning with salt and black pepper.
Broccoli florets are added and cooked while stirring frequently until tender, about 2 to 3 minutes. Then the prepared sauce is poured in and stirred continuously until thickened, creating a sticky glaze over the chicken and vegetables. The dish is ready to serve immediately, optionally garnished with green onions and sesame seeds for color and subtle added flavor.
This stir fry pairs well with brown rice or, for a lower-carb option, cauliflower fried rice. Adjusting sauce thickness and quantity allows control over whether the dish is more dry or saucy, depending on preference.
Substitutes for the Chinese cooking wine include Mirin, dry sherry, or rice wine, making the sauce adaptable. Nutritional information varies by ingredients used and is only an estimate.
Ingredients
- 1 lbs chicken breast cut into bit size cubes
- 1 big broccoli florets
- 1 tablespoon sesame oil
- 2 teaspoon black pepper adjust quantity as per spice tolerance levels, ground
- Pinch salt
For the sauce-
- ¾ cup water
- 1 tablespoon garlic chopped
- 1 tablespoon ginger chopped
- ½ cup Chinese cooking wine (sub with Mirin or dry sherry or plain rice wine)
- 1 ½ tablespoon brown sugar
- 2 ½ tablespoon soy sauce low sodium
- 1 ½ tablespoon corn starch
For garnish
- sesame seeds optional, finely sliced
- green onions optional, finely sliced
Instructions
First make the sauce
- In a small bowl whisk together water, Chinese wine vinegar, garlic ginger, brown sugar, low sodium light soy sauce, corn starch into lump free sauce. Keep it ready near the stove.
Stir-Fry
- Heat up a wok or large skillet to smoking hot. Heat sesame oil in the pan.
- Add chicken to hot oil and toss (or if your tossing skills are challenged like me just stir, stir and stir :D) for few seconds until chicken begins to turn pink.
- Sprinkle salt and pepper powder over the chicken and stir again.
- Add broccoli florets and cook stirring frequently, until tender, about 2-3 minutes. Don’t forget to stir.
- Pour in the stir fry sauce and mix stir. Keep stirring frequently and once the sauce thickens in 2-3 minutes the dish is ready.
- This stir fry broccoli and chicken goes well with brown rice. For low-carb options used cauliflower fried rice.
- Serve immediately, garnished with sesame seeds and green onions if desired.
Notes
- Chinese cooking wine can be replaced with Mirin, dry sherry, or rice wine as per availability or preference.
- You can control the dish’s moisture by varying the water amount in the sauce for a drier or saucier stir fry.
- This dish pairs well with brown rice or cauliflower fried rice for a low-carb alternative.
- Nutritional information provided should be considered approximate since it depends on exact ingredients and brands used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 250kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 474mg | 20% |
| Potassium | 491mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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