Chicken Broccoli Stir Fry
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A quick and saucy stir-fry that is better than takeout and ready in just 20 minutes. It features tender chicken breast and crisp-tender broccoli florets in a classic savory brown sauce.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 215 g
- 30 g
- 9 g
- 2 g
- 80 g
- 25 g
- 8 g
- 120 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.01 kg before cooking, which is about 250 g per serving.
Steps
In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, cornstarch, and sesame oil until the sugar and cornstarch are dissolved. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet in a single layer. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the same skillet. Add the broccoli florets and a splash of water. Cover with a lid for 1-2 minutes to steam the broccoli until it is crisp-tender and bright green.
Remove the lid and add the minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant.
Add the cooked chicken back into the skillet with the broccoli.
Give the sauce mixture a quick whisk and pour it over the chicken and broccoli.
Toss everything together and cook for 1-2 minutes until the sauce has thickened and coats the ingredients evenly.
Serve immediately over steamed white rice or noodles.
Notes
For a spicier kick, add red pepper flakes to the sauce. You can substitute the chicken with shrimp or tofu if preferred.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 324
- Protein
- 39 g
- Carbs
- 13 g
- Fat
- 13 g
- Fiber
- 2 g
Where the calories come from
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