Chicken and Broccoli Stir Fry
User Reviews
5
2 reviews
Excellent
Chicken and Broccoli Stir Fry
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This Chinese chicken and broccoli stir fry recipe is better than restaurant takeout -- and it's ready in less than 30 minutes!
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Ingredients
- ½ cup soy sauce plus more for serving, less-sodium
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar packed
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger or about 1 teaspoon ground ginger, minced or grated
- 1 garlic minced, clove
- 2 tablespoons cornstarch
- ½ lb. broccoli florets about 4 cups, cut into 1-inch pieces
- 1 ½ lb. chicken thighs trimmed of fat and cut into ¾-inch pieces, skinless, boneless; or chicken breasts
- 3 tablespoons vegetable oil
- ½ cup water or low-sodium chicken broth
- kosher salt to taste
- white rice for serving, cooked
- soy sauce sliced green onion, toasted sesame seeds, chopped peanuts, optional garnish
- green onion
- sesame seeds
- peanuts
- cashews
- crushed red pepper flakes
Instructions
- In a large mason jar or in a small bowl, shake or whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic and cornstarch until the cornstarch is completely dissolved. Set aside.
- Place chicken in a large bowl. Add about ¼ cup of the soy sauce mixture to the chicken and toss to coat. Set aside, reserving the remaining sauce to use later.
- Heat 1 tablespoon of vegetable oil in a large cast iron skillet or wok over medium-high heat. Add the broccoli and stir-fry until crisp-tender, about 4 minutes. Remove to a plate and set aside.
- Wipe the pan clean, add the remaining 2 tablespoons of oil, and heat the oil over high heat. Once the skillet is very hot, add the chicken mixture, leaving most of the marinade in the bowl (discard this marinade). Spread out the chicken in the pan, and then let it sit, undisturbed, for about a minute so that the chicken can get nice and brown. Flip the chicken and cook through, tossing occasionally, for about 5 to 6 minutes.
- Add water or chicken broth, reserved soy sauce mixture, and broccoli to the skillet. Bring to a simmer and cook over high heat, stirring, for 30 seconds – 1 minute; then turn off the heat. The sauce will continue to thicken as it sits. Taste and season with salt if necessary. Serve over rice and garnish with optional toppings.
Notes
- Chicken Broccoli Mushroom Stir Fry: replace some of the broccoli with sliced fresh mushrooms. Saute the two vegetables together in the skillet.
- Thinly-sliced carrots or bell peppers would also be a nice addition to the stir-fry.
- Chicken Cashew and Broccoli Stir Fry: toss some roasted cashews into the skillet at the very end, or just garnish the dish with cashews before serving. They add a nice, buttery, toasty crunch!
- For a sweeter sauce, add 1-2 more tablespoons of brown sugar. You can also stir about 1-2 tablespoons of hoisin sauce into the skillet towards the end for a richer, sweeter flavor.
- Swap out the chicken and use shrimp or thinly-sliced flank steak in this easy stir fry recipe.
- Make it spicy with the addition of crushed red pepper flakes or a splash of sriracha hot sauce.
- Store fresh ginger root in the freezer so that it's always available when you need to grate off a little bit for a recipe! You can also substitute with dried ground ginger here.
- Make sure that your skillet is really hot when you add the chicken. You want the chicken to cook quickly over very high heat so that it stays juicy and tender, rather than cooking longer and becoming dry and tough.
- If your skillet or wok isn't big enough to comfortably cook the chicken spread out in a single layer, then work in batches and cook half of the meat at a time. Otherwise you'll steam the chicken instead of getting a nice, brown sear on the outside.
- For a thicker sauce, let it cook an extra minute or so, but remember -- the sauce will continue to thicken slightly as it cools. If you find that the sauce gets too thick, you can always thin it out again by adding a splash of water or broth.
Nutrition Information
Show Details
Serving
1/4 of the stir fry
Calories
394kcal
(20%)
Carbohydrates
17g
(6%)
Protein
39g
(78%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
109mg
(36%)
Sodium
1281mg
(53%)
Potassium
884mg
(19%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
404IU
(8%)
Vitamin C
53mg
(59%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1/4 of the stir fry | |
| Calories | 394kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 39g | 78% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1281mg | 53% |
| Potassium | 884mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 404IU | 8% |
| Vitamin C | 53mg | 59% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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