Description
This stir fry is packed with tender chicken, crisp broccoli, and a savory sauce that’s both delicious and easy to make.
Ingredients
Units
Scale
For the Stir Fry:
- 1 lb (450 g) chicken breast or thighs (cut into bite-sized pieces)
- 2 cups broccoli florets
- 2 tbsp vegetable oil (divided)
- 1 clove garlic (minced)
- 1 tsp fresh ginger (grated)
- 1/4 cup sliced green onions (optional, for garnish)
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/4 cup chicken broth (or water)
- 1 tbsp rice vinegar (optional, for tang)
- 1 tbsp honey or brown sugar
- 1/2 tsp sesame oil (optional, for flavor)
- Red pepper flakes (optional, for heat)
Instructions
Prepare the Sauce:
- Mix the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, chicken broth, rice vinegar, honey, sesame oil, and red pepper flakes (if using). Set aside.
Cook the Chicken:
- Heat the Pan:
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
- Cook the Chicken:
- Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan and set aside.
Cook the Broccoli:
- Sauté the Broccoli:
- Add the remaining 1 tbsp of oil to the same pan. Add the broccoli and stir-fry for 2-3 minutes.
- Add Garlic and Ginger:
- Add the minced garlic and grated ginger to the pan. Cook for 1 minute, stirring constantly, until fragrant.
Combine and Finish:
- Add Chicken and Sauce:
- Return the chicken to the pan. Pour the sauce over the chicken and broccoli. Stir well to coat everything evenly.
- Simmer:
- Cook for 2-3 minutes, or until the sauce thickens and the broccoli is tender but still crisp.
Serve:
- Garnish and Serve:
- Garnish with sliced green onions if desired. Serve hot over steamed rice, noodles, or quinoa.
Notes
- For extra vegetables, add sliced carrots, bell peppers, or snap peas to the stir fry.
- If using frozen broccoli, thaw and drain before cooking to avoid extra moisture in the pan.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.