Chicken Broccoli Stir-fry
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
635 kcal
-
Course
Main Course, Dinner
Chicken Broccoli Stir-fry
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This Chicken Broccoli Stir Fry is fabulous! A delicious and fast weeknight winner. Tender chicken, bright broccoli and a delicious sauce, dinner is going to be lit!
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Ingredients
- 1.5 lb chicken breast cut into bite sized pieces
- 3 green onions sliced thinly
- 3 cloves garlic minced, divided
- 2 tablespoons fresh ginger grated, divided
- 1 tablespoon soy sauce
- 2 tablespoons granulated white sugar
- 2 tablespoons cornstarch divided
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 1/4 cup water
- 3 tablespoons vegetable oil
- 6 cups broccoli cut into florets
- 2 tablespoons hoisin sauce
Garnish
- 1 teaspoon sesame seeds toasted (see notes)
Serving suggestion:
- 4 cups cooked rice
Instructions
- In a medium bowl, mix together the green onions, 1 tsp of the garlic, all of the ginger, soy sauce, sugar, 1 tsp of the cornstarch, 1 tsp of salt, and the sesame oil.
- Add the chicken and mix, and marinate for 15-20 minutes.
- Make a thin slurry by mixing the remaining cornstarch with 1/4 cup water.
- Heat a large nonstick skillet over medium high heat. Add 1 tablespoon of the oil.
- Add the broccoli , and stir-fry for 30 seconds.
- Add the remaining garlic, ginger, 2 Tbs of water, and season with 1/4 tsp salt, and pepper.
- Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate and keep warm.
- Get the skillet good and hot again, and then heat 2 more Tbs oil.
- Add the chicken and stir fry until the chicken is cooked, and golden brown
- Return the broccoli to the pan, add the hoisin and toss to heat through. Stir in the cornstarch slurry and cook until thickened.
- Add more water if need to thin the sauce, if necessary.
- Serve with toasted sesame seeds and rice.
- Devour!
Notes
- Top Tips
- The best way too cook a good stir fry is to use a medium-high heat. The point of stir-frying is to cook at high heat for a short time. You’ll need a hot wok or skillet to get best results.
- Don’t overcook the broccoli. We’re going for crisp broccoli, and tender chicken pieces here!
- When chopping the chicken, cut pieces as close to the same size as possible – it helps with making sure the chicken cooks evenly
- Add more water if necessary to thin the sauce.
- Additions/Substitutions
- If you don’t love broccoli, use sugar snap peas, or cauliflower in this recipe. Your snap peas only need a couple of minutes to cook properly.
- Add some red bell peppers and make the color pop!
- If you like a bit of heat, add some red pepper flakes.
- Storing Leftovers
- Store leftovers in an airtight container in the refrigerator – lunch for work the next day!
- To Prep Ahead
- Marinate the chicken the night before. Chop and prep the garlic, ginger and measure out the soy and hoisin sauces. Cut the broccoli into florets. Pre-cook the rice.
- Continue with recipe at the point where you heat the oil in a wok (step 4 in the recipe).
Nutrition Information
Show Details
Calories
635kcal
(32%)
Carbohydrates
69g
(23%)
Protein
45g
(90%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Cholesterol
109mg
(36%)
Sodium
1209mg
(50%)
Potassium
1183mg
(34%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
990IU
(20%)
Vitamin C
126.2mg
(140%)
Calcium
106mg
(11%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 69g | 23% |
| Protein | 45g | 90% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1209mg | 50% |
| Potassium | 1183mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 126.2mg | 140% |
| Calcium | 106mg | 11% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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