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Chicken and Broccoli Stir Fry
This Chicken and Broccoli Stir Fry is super easy to make, helps you use up leftovers, and the whole family will love it!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 -6 bowls
Calories: 240 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
For the sauce:
- ½ cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons brown sugar
- 2 large garlic cloves grated
- 2 teaspoons fresh ginger grated
- 3 tablespoons cornstarch
Stir-fry:
- 1 ½ lbs chicken breasts cubed
- salt & pepper for seasoning
- 2 tablespoons oil divided
- 2 broccoli crowns chopped into florets or,
- 12 oz bag florets thawed
- rice for serving
Instructions
Prep:
- Begin to cook 4 servings of rice following the package directions.
- In a lidded jar, combine all the sauce ingredients. Seal with the lid and shake vigorously.
- Cut chicken breast into 1-inch pieces and season with salt and pepper on all sides. Set aside.
Cup of Yum
Stir-fry:
- Heat a large nonstick pan over medium-high heat. Once hot, add 1 tablespoon of the oil. Add the chicken pieces to the pan and cook them for 5 to 7 minutes, flipping them halfway through. Once cooked, remove them from the pan onto a plate and set them aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of oil to the pan and once it is hot, add the broccoli florets. Cook, stirring occasionally, until the broccoli is tender, about 4 minutes. If using frozen broccoli florets, you can microwave them for the time listed on the bag, and add them to the pan hot with the chicken.
- Return the chicken to the pan with the broccoli. Pour the sauce over the chicken and broccoli and stir to coat everything with the sauce. Bring the mixture to a boil, reduce the heat to low, and simmer it, stirring, for 1 minute or until the sauce thickens slightly.
- Serve the chicken and broccoli with the cooked rice.
Notes
- The sauce must come to a boil in order for the cornstarch to work as a thickening agent. Once it starts to boil, reduce the heat to a simmer. If you want more sauce, add up to ½ cup warm water to the pan and mix to combine.
Nutrition Information
Serving
1 bowl
Calories
240kcal
(12%)
Carbohydrates
9g
(3%)
Protein
27g
(54%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
73mg
(24%)
Sodium
1645mg
(69%)
Potassium
793mg
(23%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5665IU
(113%)
Vitamin C
45mg
(50%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6 bowls
Amount Per Serving
Calories 240
% Daily Value*
| Serving | 1 bowl | |
| Calories | 240kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 73mg | 24% |
| Sodium | 1645mg | 69% |
| Potassium | 793mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5665IU | 113% |
| Vitamin C | 45mg | 50% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.