Chicken and Broccoli Stir Fry
User Reviews
4.9
45 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
520 kcal
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Course
Main Course
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Cuisine
American
Chicken and Broccoli Stir Fry
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This Chicken and Broccoli Stir Fry is a healthy dinner idea that is super easy to make! There is plenty of delicious sauce to serve with rice or noodles.
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Ingredients
- 2 Tablespoons peanut oil can sub vegetable or olive oil.
- 1 lb. boneless skinless chicken breasts
- Salt/White Pepper to taste
- 3 cups broccoli florets washed and patted dry
- 1 yellow onion sliced
- 1 bell pepper sliced
Sauce
- 3 Tablespoons cornstarch + 3 tbsp. cold water
- 1 ½ cups chicken broth
- 1/4 cup soy sauce
- 1/3 cup packed brown sugar
- 1 ½ tablespoons honey
- 2 cloves garlic minced
For Serving
- 3 cups cooked rice any kind. See notes.
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Instructions
Prep Work
- Combine cornstarch + 3 Tablespoons water in a covered container and shake to combine. Set aside in a cool place.
- Combine remaining sauce ingredients in a medium bowl and set aside. Prepare additional ingredients before beginning.
Cook the Chicken
- Cut the chicken into bite-sized pieces and pat completely dry. Season with salt/white pepper. Heat peanut oil over medium-high heat. Once heated and glistening, add the chicken. Let it sear, undisturbed, for about 3 minutes, then rotate and allow the other sides to cook through and turn golden, about 2-3 more minutes. Remove and set aside.
Cook the Vegetables
- Reduce heat to medium and add a splash more oil if needed. Add the broccoli and onions and toss to coat. Cook for 3 minutes, until slightly softened. Add the bell peppers and cook for 1-2 minutes.
Add the Sauce
- Add sauce mixture and bring to a gentle boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and give it a shake. Slowly stir it into the sauce. Let it continue to bubble gently until desired thickness is obtained. Reduce heat to low.
Add the Chicken Back
- Stir in the chicken and let it heat through. Serve over rice! *See notes for my process on making perfectly cooked, flavorful rice.
Notes
- Pro Tips:
- My process for perfectly cooked rice:
- Storage:
- Frozen broccoli may also be used. Thaw and pat dry and proceed as outlined in the recipe.
- Ingredient additions include: Julienned carrots, water chestnuts, celery, kale, and more.
- Topping options include: Green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, and sliced almonds.
- To control sodium in this recipe: Consider using low sodium soy sauce and/or reduced sodium broth.
- After cooking the chicken, feel free to deglaze the skillet with 1/2 cup dry white wine, (such as Chardonnay, Pinot Grigio, and Sauvignon Blanc) reduce by half over medium heat, then add the broccoli/onions.
- Feel free to try my variation of this recipe that uses Ground Beef.
- Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
- Add 1 cup of white long grain rice and let the liquid come back up to a boil.Cover tightly and reduce heat to a gentle simmer for 15 minutes. (I set my heat to low.)
- Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
- This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
- Note that other varieties of rice may require different liquid measurements and/or cooking times.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)
- The Nutrition Information is per serving, there are 4 servings in this recipe, and the rice is included. Note that the nutritional information is an estimate and can vary based on ingredient brands used, etc.
Nutrition Information
Show Details
Calories
520kcal
(26%)
Carbohydrates
74g
(25%)
Protein
32g
(64%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
1301mg
(54%)
Potassium
861mg
(25%)
Fiber
4g
(16%)
Sugar
29g
(58%)
Vitamin A
1393IU
(28%)
Vitamin C
103mg
(114%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 74g | 25% |
| Protein | 32g | 64% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 1301mg | 54% |
| Potassium | 861mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 1393IU | 28% |
| Vitamin C | 103mg | 114% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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