Chicken and Broccoli Stir-Fry
- 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
- 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.
- 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).