Chicken and Broccoli Stir Fry
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
308 kcal
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Course
Main Course
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Cuisine
Asian
Chicken and Broccoli Stir Fry
Description
This stir fry combines bite-sized chicken breast pieces sautéed until golden with broccoli florets and mushrooms cooked to tender-crisp. Fresh ginger and garlic add fragrance and warmth. The sauce blends oyster sauce, soy sauce, chicken broth, sesame oil, and a touch of sugar to balance flavors. A cornstarch slurry thickens the sauce slightly on the pan.
The technique of cooking vegetables first then the chicken separately helps maintain texture and separation of flavors. Returning the vegetables to the pan before coating with sauce creates a well-integrated dish with shiny, flavorful coating.
This dish can be served over rice or noodles for a full meal and is suitable for preparing in advance. It reheats well when stored properly. Substitutions such as frozen broccoli are possible without losing quality. The recipe also balances seasoning with simple pantry ingredients and fresh aromatics.
Leftovers keep up to four days refrigerated and can be portioned for convenient meals. The method of wiping the pan to avoid burnt bits and careful batch cooking of chicken pieces ensures even cooking without overcrowding.
Ingredients
- 1 pound chicken breast cut into 1 inch pieces, boneless, skinless
- 1 tablespoon vegetable oil
- 2 cups broccoli florets small
- 1 cup mushroom if you don't like mushrooms you can add more broccoli instead, sliced
- 2 teaspoons ginger fresh, minced
- 1 teaspoon garlic minced
- 1/4 cup oyster sauce
- 1/4 cup chicken broth low sodium or water
- 1 teaspoon sugar
- 2 teaspoons sesame oil toasted
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- salt to taste
- black pepper to taste
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
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe works well for meal prep; divide into portions with rice for easy meals.
- Frozen broccoli can be used if fresh is unavailable; it performs fine in the stir fry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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