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!
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 TipsThe 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 evenlyAdd more water if necessary to thin the sauce.Additions/SubstitutionsIf 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 LeftoversStore leftovers in an airtight container in the refrigerator – lunch for work the next day!To Prep AheadMarinate 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).