Print: Chicken and Broccoli Stir-Fry

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Chicken and Broccoli Stir-Fry

Ingredients · Serves 4 · Prep 20 min · Total 32 min

Chicken
1 ¼ lb boneless skinless chicken thighs or breasts, sliced thin
1 tbsp soy sauce
1 tsp cornstarch
Sauce
⅓ cup chicken broth
3 tbsp low-sodium soy sauce
1 tbsp oyster sauce
1 tbsp honey or brown sugar
1 tsp rice vinegar
1 tsp toasted sesame oil
2 tsp cornstarch
Stir-fry
2 tbsp vegetable oil, divided
4 cups broccoli florets, bite-size (about 1 large head)
2 tbsp water
3 cloves garlic, minced
1 tbsp fresh ginger, minced or grated
2 green onions, sliced
cooked rice, for serving

Chicken and Broccoli Stir-Fry

Steps

Toss the sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a bowl. Let it sit while you prep everything else.
Stir all the sauce ingredients together in a small bowl or measuring cup until the cornstarch dissolves.
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 stir-fry until no longer pink and it reaches 165°F (74°C). Move it to a plate.
Add the remaining oil and the broccoli to the pan and stir-fry 1 minute. Add 2 tablespoons water, cover and steam until bright green and crisp-tender.
Uncover, push the broccoli aside and add the garlic and ginger to the cleared spot. Stir them for 30 seconds until fragrant.

Chicken and Broccoli Stir-Fry

Steps, continued

Return the chicken, stir the sauce again (the cornstarch settles) and pour it in. Toss until the sauce bubbles and turns glossy.
Sprinkle with green onions and serve over rice.
Cook to 165°F inside (check with a thermometer).