Chicken and Broccoli Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
336 kcal
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Course
Main Course
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Cuisine
Asian
Chicken and Broccoli Stir Fry
Description
The recipe starts with sautéing sliced onions and garlic in olive oil until fragrant but not caramelized. Chicken thigh pieces coated lightly in cornstarch are then browned in the same pan, which helps develop texture and seals in juices. A sauce combining soy sauce, honey, and chili paste is added, coating the chicken with a balance of salty, sweet, and mildly spicy notes.
Broccoli florets are placed on top and the pan is covered briefly to steam the broccoli just until bright green and slightly tender, preserving crispness and nutrients. After uncovering, stirring and simmering briefly thickens the sauce and melds the flavors. The final dish combines tender chicken with fresh textured vegetables and a shinier, flavorful sauce.
This stir fry can be served alone or paired with white rice to soak up the sauce, making a quick, well-rounded meal. Boneless skinless chicken breasts may be used as a substitute but require careful attention to avoid overcooking since they cook faster than thighs.
Ingredients
- 1 ½ tablespoon olive oil divided
- 1 medium onion sliced into thin strips, about 1 ½ cups
- 4 cloves garlic minced
- 1 ½ pound chicken thigh cut into 2 inch pieces, boneless, skinless
- 1 ½ teaspoons cornstarch
- ⅓ cup soy sauce less sodium
- 2 tablespoons honey
- 1 tablespoon chili paste
- 3 cups broccoli bite size pieces, florets
- white rice for serving, optional, cooked
Instructions
- Heat a large stainless steel skillet over medium-high heat. Add ½ tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.
- Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.
- While the chicken is cooking, stir together the soy sauce, honey, and chili paste. Add the sauce to the skillet and stir to combine.
- Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.
Make-Ahead Directions
- Store this in an airtight container for up to 3 days. Reheat in the microwave or on the stove. This can be stored in one large container or portioned into individual servings for storage and reheating.
Notes
- Chicken breasts can be used instead of thighs but watch cooking time closely to avoid drying out.
- The recipe is published with permission from The Weekday Lunches & Breakfasts Cookbook.
- Nutrition information is calculated without the optional rice serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336 | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 36g | 72% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 161mg | 54% |
| Sodium | 885mg | 37% |
| Potassium | 737mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 64.5mg | 72% |
| Calcium | 63mg | 6% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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