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Weeknight Stir-Fry · Chicken & Broccoli

Chicken and Broccoli Stir-Fry

Tender chicken and bright green broccoli in a glossy garlic-ginger sauce, faster than takeout. Have everything chopped before you turn on the stove and dinner is ready in minutes.

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Prep
20 min
Cook
12 min
Total
32 min
Serves
4
Level
Easy

Ingredients

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

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

Steps

  1. Toss the sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a bowl. Let it sit while you prep everything else.
  2. Stir all the sauce ingredients together in a small bowl or measuring cup until the cornstarch dissolves.
  3. 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.
  4. 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.
  5. Uncover, push the broccoli aside and add the garlic and ginger to the cleared spot. Stir them for 30 seconds until fragrant.
  6. Return the chicken, stir the sauce again (the cornstarch settles) and pour it in. Toss until the sauce bubbles and turns glossy.
  7. Sprinkle with green onions and serve over rice.

Tip: Chicken slices more neatly if it's partly frozen for 15 minutes first.

Tip: Stir-frying goes fast, so have every ingredient chopped and the sauce mixed before you start.

Tip: For gluten-free, use tamari and a gluten-free oyster sauce.

Storage: Refrigerate up to 3 days. Reheat in a skillet or microwave until steaming hot.

Estimated nutrition per serving: 320 calories · protein 32 g · carbohydrates 15 g · fiber 3 g · sugars 6 g · fat 14 g (saturated 3 g) · sodium 1,020 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 16 of 16 ingredients.