Chicken and Broccoli Stir Fry
Chicken and Broccoli Stir Fry can be ready for dinner in just 30 minutes! It's a healthy, satisfying, and easy meal that everyone loves.
Equipment
Ingredients
For the Sauce:
- 3 tablespoons low sodium soy sauce or tamari for a gluten free option
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ¾ cup chicken stock
- 1 teaspoon brown sugar
- 1 teaspoon sriracha sauce
- 3 cloves garlic minced or grated
- 1 tablespoon fresh ginger grated
For the Stir Fry:
- 2 tablespoons vegetable oil
- 1 ½ pounds (650g) chicken breasts cut into ¾ inch pieces
- ½ teaspoon ground black pepper
- 1 small yellow onion sliced
- 8 ounces (225g) button mushrooms sliced
- 1 pound (450g) broccoli florets
- 1 teaspoon toasted sesame seeds for garnish, optional
Instructions
- In a bowl or large measuring cup, whisk together the sauce ingredients. Start with the soy sauce, rice vinegar, and sesame oil, then add the cornstarch and stir well. Then add the chicken stock, brown sugar, sriracha, garlic, and ginger. Set aside.
- n a skillet over medium high heat, heat 1 tablespoon of oil, add the chicken and season it with black pepper. Cook the chicken until it’s done (about 3-4 minutes). Remove from the skillet onto a plate, and set aside.
- To the same skillet, add the remaining oil and add the onion and mushrooms. Saute for 2 minutes.
- Add the broccoli and cook for 2 more minutes. Add a splash of water (this will help soften the broccoli and at the same time you can deglaze the pan). Cook until the broccoli is tender but still crunchy.
- Reduce the heat to medium-low, and pour the sauce ingredients to the skillet (give them a quick mix before adding as the cornstarch can sink to the bottom), simmer the vegetables with the sauce for 2-3 minutes.
- Then add the chicken and cook until the chicken is just warmed up and coated in the sauce. Remove from heat, and serve over jasmine rice or noodles. Garnish with toasted sesame seeds.
Notes
- I like to use a cast iron skillet for this recipe, but you can use your favorite large skillet that is at least 12 inches. A wok can also be used! Avoid using a non-stick skillet for this recipe, since the whisk can run the coating on those pans.
- Don't overcook the chicken. Since the pieces are small, they really only need to cook for a few minutes.
- Taste and adjust the seasonings at the end. Additional soy sauce can be used if you want more salt.
Nutrition
Calories: 298kcal | Carbohydrates: 16g | Protein: 44g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 762mg | Potassium: 1308mg | Fiber: 4g | Sugar: 6g | Vitamin A: 762IU | Vitamin C: 107mg | Calcium: 84mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/chicken-and-broccoli-stir-fry/