Description
This Easy Chicken Broccoli Stir Fry is a quick and flavorful weeknight meal featuring tender chicken strips and crisp-tender broccoli cooked in a savory, slightly sweet stir-fry sauce. Made with simple ingredients and a homemade sauce, it’s perfect for a healthy, satisfying dinner that comes together in under 30 minutes.
Ingredients
Scale
Chicken & Vegetables
- 1 ¼ pounds boneless and skinless chicken breast or thighs
- 1 pound broccoli florets, cut into small pieces (5 to 6 cups)
- 2 tablespoons cornstarch
- 1 tablespoon low sodium soy sauce
- 3 tablespoons neutral oil (vegetable or avocado oil)
Stir Fry Sauce
- 6 garlic cloves, minced
- 3 tablespoons minced fresh ginger (thumb-size piece)
- 1 cup chicken or vegetable stock
- 2 tablespoons dark soy sauce or tamari
- 2 tablespoons low sodium soy sauce
- 2 tablespoons Shaoxing wine (or substitute dry sherry, mirin, or rice wine vinegar)
- 1 tablespoon toasted sesame oil
- 2 tablespoons sugar
- ¼ to ½ teaspoon ground white pepper
Instructions
- Marinate Chicken: Slice the chicken against the grain into thin strips. In a bowl, combine the chicken with 2 tablespoons cornstarch, 1 tablespoon light soy sauce, and 1 tablespoon oil. Mix well and marinate for at least 30 minutes, or refrigerate if marinating longer.
- Make Stir Fry Sauce: Combine all stir-fry sauce ingredients in a medium saucepan over medium heat. Stir while heating until the sugar dissolves, then remove from heat.
- Prepare Cornstarch Slurry: In a small bowl, mix 1 tablespoon cornstarch with 3 tablespoons cold water. Set aside.
- Cook Chicken: Heat a large heavy skillet or wok over high heat. Add 1 tablespoon oil. Arrange marinated chicken in a single layer and cook undisturbed for 1 minute until the underside browns. Toss and continue cooking for 3-5 more minutes until chicken is almost cooked through. Remove chicken from pan and set aside.
- Cook Broccoli: Add another tablespoon of oil to the hot pan. Add broccoli florets and stir frequently until they turn bright green and are crisp-tender, about 3-5 minutes.
- Combine Chicken and Broccoli: Return chicken to the pan; toss with broccoli for about 1 minute to combine.
- Add Sauce and Thicken: Pour in the prepared stir-fry sauce. Stir the cornstarch slurry again, then slowly add it to the pan. Stir constantly until the sauce thickens and coats the chicken and broccoli evenly.
- Serve: Serve the stir fry immediately for best flavor and texture.
Notes
- Storing: Leftovers keep in an airtight container in the fridge up to 4 days. Broccoli may lose crispness but remains safe to eat. Freeze in freezer-safe containers for up to 3 months, though broccoli texture will change.
- Shaoxing Wine Substitutes: If unavailable, use dry sherry or mirin (reduce sugar by 1 tablespoon if using mirin). Rice wine vinegar is another option but may require adjusting sugar to balance flavor.
- Gluten-Free Tip: Use gluten-free soy sauce or tamari to make this dish gluten-free.
- Best Pan: Use a wok or any heavy-bottomed skillet (cast iron, stainless steel, carbon steel). Avoid nonstick pans for stir-frying to allow proper browning and heat.
- If sticking occurs, maintain high heat and add more oil to help ingredients move freely.
