This chicken and broccoli stir fry has been one of my ultimate favorite Chinese dishes. Super easy to throw together, quick, and guarantee a filling, delicious meal served over hot white rice.
Ingredients
Chicken and Broccoli:
2 tablespoons cooking oil – I use Avocado Oil – Divided
1 pound boneless, skinless chicken breast – cut into ¾-inch pieces
1 pound broccoli (about 5 c.) – cut into florets
½ pound white button mushrooms – thickly sliced
1 small yellow onion – sliced into strips
Stir Fry Sauce:
1 teaspoon garlic (2 small cloves) – grated
3 tablespoons low sodium soy sauce (or Tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon corn starch
1 teaspoon fresh ginger – peeled and grated
2 tablespoons light brown sugar – packed (or use honey if desired)
¼ teaspoon black pepper – plus more to season chicken
⅔ c. low sodium chicken broth
HOW TO MAKE CHICKEN AND BROCCOLI STIR FRY
Sauce:
Step 1: Place the sauce ingredients in a small bowl. Mix well until the sugar and cornstarch have dissolved. To help dissolve the sugar faster, slightly warm the broth. Set aside.
Chicken:
Step 2: Into small bite-sized pieces, cut the chicken to no more than 3/4-inch thickness. Then, lightly season the chicken pieces with pepper.
Step 3: Heat 1 tbsp oil in a wok or large, heavy skillet over medium-high heat. Once hot, add the pieces of chicken in a single layer and sear for about a minute, undisturbed. Then, stir fry the chicken pieces for another 5 minutes or until completely cooked and golden brown.
Step 4: To a bowl, transfer the cooked chicken pieces and loosely tent to keep them warm.
Vegetables:
Step 5: Add another 1 tbsp oil to the same wok/skillet. Then, add the broccoli florets, sliced onion, and sliced mushrooms. Stir fry for about 3 minutes or until the broccoli is crisp-tender and the mushrooms have softened. Then, adjust the heat to medium/low.
Assemble:
Step 6: Stir the sauce and pour it over the veggies. Let it simmer for about 3 to 4 minutes or until the sauce has thickened and the flavor of the ginger and garlic have blended. You can add water a tbsp at a time if the sauce is too thick until you reached your desired consistency.
Step 7: Add the chicken to the pan, stir, and cook for 30 seconds more. If needed, add more soy sauce.
Step 8: Serve the chicken and broccoli stir fry immediately over hot white rice. Enjoy!
Ingredients
- Chicken and Broccoli:
- 2 tablespoons cooking oil – I use Avocado Oil – Divided
- 1 pound boneless, skinless chicken breast – cut into ¾-inch pieces
- 1 pound broccoli (about 5 c.) – cut into florets
- ½ pound white button mushrooms – thickly sliced
- 1 small yellow onion – sliced into strips
- Stir Fry Sauce:
- 1 teaspoon garlic (2 small cloves) – grated
- 3 tablespoons low sodium soy sauce (or Tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon corn starch
- 1 teaspoon fresh ginger – peeled and grated
- 2 tablespoons light brown sugar – packed (or use honey if desired)
- ¼ teaspoon black pepper – plus more to season chicken
- ⅔ c. low sodium chicken broth
Instructions
Sauce:
Step 1: Place the sauce ingredients in a small bowl. Mix well until the sugar and cornstarch have dissolved. To help dissolve the sugar faster, slightly warm the broth. Set aside.
Chicken:
Step 2: Into small bite-sized pieces, cut the chicken to no more than 3/4-inch thickness. Then, lightly season the chicken pieces with pepper.
Step 3: Heat 1 tbsp oil in a wok or large, heavy skillet over medium-high heat. Once hot, add the pieces of chicken in a single layer and sear for about a minute, undisturbed. Then, stir fry the chicken pieces for another 5 minutes or until completely cooked and golden brown.
Step 4: To a bowl, transfer the cooked chicken pieces and loosely tent to keep them warm.
Vegetables:
Step 5: Add another 1 tbsp oil to the same wok/skillet. Then, add the broccoli florets, sliced onion, and sliced mushrooms. Stir fry for about 3 minutes or until the broccoli is crisp-tender and the mushrooms have softened. Then, adjust the heat to medium/low.
Assemble:
Step 6: Stir the sauce and pour it over the veggies. Let it simmer for about 3 to 4 minutes or until the sauce has thickened and the flavor of the ginger and garlic have blended. You can add water a tbsp at a time if the sauce is too thick until you reached your desired consistency.
Step 7: Add the chicken to the pan, stir, and cook for 30 seconds more. If needed, add more soy sauce.
Step 8: Serve the chicken and broccoli stir fry immediately over hot white rice. Enjoy!
