Weeknight Stir-Fry · Chicken & Broccoli
Chicken and Broccoli Stir-Fry
Screen stays on while you cook
Before you start
Gather your ingredients
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.
Cooking for an allergy? Check every label.
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.
Cooking for an allergy? Check every label.
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.
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.
Cooking for an allergy? Check every label.
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.
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.
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.
Cooking for an allergy? Check every label.
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.
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.
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.
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.
Step 1 of 7
Toss the sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a bowl. Let it sit while you prep everything else.
Step 2 of 7
Stir all the sauce ingredients together in a small bowl or measuring cup until the cornstarch dissolves.
Step 3 of 7
Heat 1 tablespoon oil in a 12-inch skillet over high heat until shimmering. Add the chicken in a single layer and let it brown without stirring for 2 minutes, then until no longer pink and it reaches 165°F (74°C). Move it to a plate.
stir-fry (how to stir-fry)
Stir-fry Cook small, even pieces over very high heat, keeping them moving, so they cook in minutes and stay crisp. 1. Cut everything and mix the sauce before you turn on the heat; it goes fast.2. Heat a wok or large skillet over high heat until a drop of water sizzles away at once.3. Add a high-heat oil, then the food that takes longest, in batches.4. Keep the food moving with a spatula, tossing every few seconds.5. Add the quick-cooking things and the sauce last and toss until glossy. Done when: Vegetables are bright and crisp-tender, meat is just cooked, and the sauce clings instead of pooling. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat.How to stir-fry: mistakes to avoid165°F
Step 4 of 7
Add the remaining oil and the broccoli to the pan and 1 minute. Add 2 tablespoons water, cover and steam until bright green and crisp-tender.
stir-fry (how to stir-fry)
Stir-fry Cook small, even pieces over very high heat, keeping them moving, so they cook in minutes and stay crisp. 1. Cut everything and mix the sauce before you turn on the heat; it goes fast.2. Heat a wok or large skillet over high heat until a drop of water sizzles away at once.3. Add a high-heat oil, then the food that takes longest, in batches.4. Keep the food moving with a spatula, tossing every few seconds.5. Add the quick-cooking things and the sauce last and toss until glossy. Done when: Vegetables are bright and crisp-tender, meat is just cooked, and the sauce clings instead of pooling. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat.How to stir-fry: mistakes to avoidStep 5 of 7
Uncover, push the broccoli aside and add the garlic and ginger to the cleared spot. Stir them for 30 seconds until fragrant.
Step 6 of 7
Return the chicken, stir the sauce again (the cornstarch settles) and pour it in. Toss until the sauce bubbles and turns glossy.
Step 7 of 7
Sprinkle with green onions and serve over rice.
All done
Enjoy!
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