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Chicken and Broccoli Stir Fry
4.9 from 132 votes

Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry pairs bite-sized pieces of seasoned chicken thighs with crisp-tender broccoli florets in a sauce combining chicken stock, oyster sauce, rice wine vinegar, fresh ginger, garlic, and optional sriracha. The cornstarch coating helps brown the chicken and slightly thickens the sauce, producing a glossy finish. Toasted sesame seeds garnish this flavorful dish that balances savory and tangy notes with a hint of spice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Cuisine: Asian

Ingredients

  • ½ cup chicken stock
  • ¼ cup oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger freshly grated
  • 3 cloves garlic minced
  • 1 teaspoon sriracha optional
  • 1 pound chicken thighs cut into bite-size pieces, boneless, skinless
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 tablespoons cornstarch
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 3 cups broccoli florets
  • ½ teaspoon sesame seeds toasted

Instructions

    Cup of Yum
  1. FOR THE CHICKEN STOCK MIXTURE: In a small bowl, whisk together chicken stock, oyster sauce, vinegar, ginger, garlic and Sriracha, if using; set aside.
  2. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. In a medium bowl, combine chicken and cornstarch.
  4. Heat canola oil and sesame oil in a large skillet over medium high heat.
  5. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes. Stir in broccoli and CHICKEN STOCK MIXTURE until broccoli is just tender, about 3-4 minutes.
  6. Serve immediately, garnished with sesame seeds.