Chicken and Broccoli Stir-Fry

• Chicken
• 1 ¼ lb boneless skinless chicken thighs or breasts, sliced thin
• 1 tbsp soy sauce
  Swaps for soy sauce

  Instead of soy sauce

  • Tamari: The same amount. Richer and a little less salty.
  • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.

  More for soy sauce

  Cooking for an allergy? Check every label.

• 1 tsp cornstarch
  Swaps for cornstarch

  Instead of cornstarch

  • All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
  • Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
  • Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.

  All 4 swaps for cornstarch

  Cooking for an allergy? Check every label.

• Sauce
• ⅓ cup chicken broth
  Swaps for chicken broth

  Instead of broth

  • Vegetable broth: The same amount. Lighter and slightly sweeter.
  • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
  • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

  More for broth

• 3 tbsp low-sodium soy sauce
  Swaps for low-sodium soy sauce

  Instead of soy sauce

  • Tamari: The same amount. Richer and a little less salty.
  • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.
  • Regular soy sauce: About ⅔ the amount, topped up with water. The same flavor at about the same saltiness.

  More for soy sauce

  Cooking for an allergy? Check every label.

• 1 tbsp oyster sauce
  Swaps for oyster sauce

  Instead of oyster sauce

  • Vegetarian mushroom "oyster" sauce: The same amount. Very close; made from mushrooms, no shellfish.
  • Hoisin + soy sauce: Half hoisin, half soy sauce. Sweeter and a little spiced.

  More for oyster sauce

• 1 tbsp honey or brown sugar
• 1 tsp rice vinegar
  Swaps for rice vinegar

  Instead of vinegar

  • Apple cider or white wine vinegar: About ¾ the amount, plus a pinch of sugar. Rice vinegar is milder and slightly sweet; seasoned rice vinegar also has sugar and salt.
  • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

  More for vinegar

• 1 tsp toasted sesame oil
• 2 tsp cornstarch
  Swaps for cornstarch

  Instead of cornstarch

  • All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
  • Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
  • Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.

  All 4 swaps for cornstarch

  Cooking for an allergy? Check every label.

• Stir-fry
• 2 tbsp vegetable oil, divided
  Swaps for vegetable oil

  Instead of vegetable oil

  • Another neutral oil: The same amount. No difference.
  • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
  • Light olive oil: The same amount. "Light" olive oil tastes mild.

  All 4 swaps for vegetable oil

• 4 cups broccoli florets, bite-size (about 1 large head)
• 2 tbsp water
• 3 cloves garlic, minced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 1 tbsp fresh ginger, minced or grated
  Swaps for fresh ginger

  Instead of ginger

  • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
  • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

  More for ginger

• 2 green onions, sliced
  Swaps for green onions

  Instead of green onions

  • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
  • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
  • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

  More for green onions

• cooked rice, for serving

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 165°F inside (check with a thermometer).