This chicken and broccoli stir fry is so easy to make. It’s a great weeknight dinner option best served over rice. If you love Chinese food, I’m sure you’ve already heard about this stir fry. And this homemade version is as great, if not better than what you get from your favorite Chinese restaurant!
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:
3 tablespoons low sodium soy sauce (or Tamari for gluten-free)
1 tablespoon corn starch
⅔ c. low sodium chicken broth
1 tablespoon sesame oil
2 tablespoons light brown sugar – packed (or honey if you prefer)
¼ teaspoon black pepper – plus more to season chicken
1 teaspoon fresh ginger – peeled and grated
1 teaspoon garlic (2 small cloves) – grated
HOW TO MAKE CHICKEN AND BROCCOLI STIR FRY
Step 1: To make the sauce, whisk the sauce ingredients until the sugar and cornstarch are dissolved. To help the sugar dissolve faster, slightly warm the broth. Set aside.
Step 2: Into small bite-sized pieces that are no more than 3/4-inch thickness, cut the chicken and lightly season with pepper.
Step 3: Heat 1 tbsp oil in a wok or large, heavy skillet over medium-high heat. Once the oil is hot, add the chicken to the wok in a single layer and cook for about a minute, undisturbed. Then, stir fry for additional 5 minutes or until the chicken is completely cooked and golden brown.
Step 4: To a bowl, transfer the seared chicken and loosely tent to keep them warm.
Step 5: Add another 1 tbsp of oil to the now-empty wok/skillet. Then, add the broccoli florets, sliced onion, and sliced mushrooms. Stir fry the veggies for about 3 minutes or until the broccoli is crisp-tender and the mushrooms have softened. Then, adjust the heat to medium/low.
Step 6: Stir the sauce before pouring it over the veggies. Let it simmer for about 3 to 4 minutes or until the sauce has thickened. You can add water 1 tbsp at a time if the sauce is too thick until you reached your desired consistency.
Step 7: Place the chicken back in the pan and stir for 30 seconds more or until completely heated. If needed, add more soy sauce to taste.
Step 8: Remove from the heat when done and serve the chicken and broccoli stir fry 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:
- 3 tablespoons low sodium soy sauce (or Tamari for gluten-free)
- 1 tablespoon corn starch
- ⅔ c. low sodium chicken broth
- 1 tablespoon sesame oil
- 2 tablespoons light brown sugar – packed (or honey if you prefer)
- ¼ teaspoon black pepper – plus more to season chicken
- 1 teaspoon fresh ginger – peeled and grated
- 1 teaspoon garlic (2 small cloves) – grated
Instructions
Step 1: To make the sauce, whisk the sauce ingredients until the sugar and cornstarch are dissolved. To help the sugar dissolve faster, slightly warm the broth. Set aside.
Step 2: Into small bite-sized pieces that are no more than 3/4-inch thickness, cut the chicken and lightly season with pepper.
Step 3: Heat 1 tbsp oil in a wok or large, heavy skillet over medium-high heat. Once the oil is hot, add the chicken to the wok in a single layer and cook for about a minute, undisturbed. Then, stir fry for additional 5 minutes or until the chicken is completely cooked and golden brown.
Step 4: To a bowl, transfer the seared chicken and loosely tent to keep them warm.
Step 5: Add another 1 tbsp of oil to the now-empty wok/skillet. Then, add the broccoli florets, sliced onion, and sliced mushrooms. Stir fry the veggies for about 3 minutes or until the broccoli is crisp-tender and the mushrooms have softened. Then, adjust the heat to medium/low.
Step 6: Stir the sauce before pouring it over the veggies. Let it simmer for about 3 to 4 minutes or until the sauce has thickened. You can add water 1 tbsp at a time if the sauce is too thick until you reached your desired consistency.
Step 7: Place the chicken back in the pan and stir for 30 seconds more or until completely heated. If needed, add more soy sauce to taste.
Step 8: Remove from the heat when done and serve the chicken and broccoli stir fry over hot white rice. Enjoy!
