Chicken and Broccoli Stir Fry

Name: Chicken and Broccoli Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound boneless skinless chicken breast; 1 tablespoon + 1 teaspoon vegetable oil; 2 cups small broccoli florets; 1 cup sliced mushrooms; 2 teaspoons minced fresh ginger; 1 teaspoon minced garlic; 1/4 cup oyster sauce; 1/4 cup low sodium chicken broth or water; 1 teaspoon sugar; 2 teaspoons toasted sesame oil; 1 teaspoon soy sauce; 1 teaspoon cornstarch; salt and pepper to taste

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4.8

507 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
308 kcal
Course
Main Course
Cuisine
Asian

Chicken and Broccoli Stir Fry

Benson Pickett

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This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in less than 30 minutes!

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Ingredients

Servings

1 pound boneless skinless chicken breast cut into 1 inch pieces
1 tablespoon + 1 teaspoon vegetable oil
2 cups small broccoli florets
1 cup sliced mushrooms if you don't like mushrooms you can add more broccoli instead
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 cup oyster sauce
1/4 cup low sodium chicken broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
salt and pepper to taste

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Instructions

Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
Add the ginger and garlic to the pan and cook for 30 seconds more.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.

Notes

Leftover stir fry will stay fresh in the fridge in an airtight container for up to 4 days.
This recipe is a great option for meal prep. You can divide the chicken and veggies into smaller containers and add a scoop of rice for a satisfying lunch or dinner.
You can use frozen broccoli if needed with great results.

Nutrition Information

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Calories 308kcal (15%) Carbohydrates 15g (5%) Protein 37g (74%) Fat 12g (18%) Saturated Fat 2g (10%) Cholesterol 96mg (32%) Sodium 796mg (33%) Fiber 1g (4%) Sugar 6g (12%)