Chicken Broccoli Stir-fry
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!
Servings 4
Calories 635kcal
Ingredients
- 3 green onions sliced thinly
- 3 cloves garlic minced, divided
- 2 tablespoons fresh ginger grated, divided
- 1 tablespoon soy sauce
- 2 tablespoons white sugar
- 2 tablespoons cornstarch divided
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 1.5 lb chicken breast cut into bite sized pieces
- 1/4 cup water
- 3 tablespoons vegetable oil
- 6 cups broccoli cut into florets
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 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 3 green onions, 1 tsp of the 3 cloves garlic, all of the 2 tablespoons fresh ginger, 1 tablespoon soy sauce, 2 tablespoons white sugar, 1 tsp of the 2 tablespoons cornstarch,1 teaspoon salt and 1 tablespoon sesame oil
- Add the 1.5 lb chicken breast and mix, and marinate for 15-20 minutes.
- Make a thin slurry by mixing the remaining 2 tablespoons cornstarch with 1/4 cup water.
- Heat a large nonstick skillet over medium high heat. Add 1 tablespoon of the 3 tablespoons vegetable oil.
- Add 6 cups broccoli, and stir-fry for 30 seconds.
- Add the remaining 3 cloves garlic, 2 tablespoons fresh ginger, 2 Tbs of water, and season with 1/4 teaspoon salt and 1/4 teaspoon 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 2 tablespoons hoisin sauce 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 1 teaspoon sesame seeds and 4 cups cooked 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
Calories: 635kcal | Carbohydrates: 69g | Protein: 45g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 1209mg | Potassium: 1183mg | Fiber: 5g | Sugar: 11g | Vitamin A: 990IU | Vitamin C: 126.2mg | Calcium: 106mg | Iron: 2.3mg
