Description
This Stir Fry Chicken with Broccoli recipe is a flavorful and quick Asian-inspired dish featuring tender chicken pieces marinated with savory sauces, stir-fried with fresh broccoli and aromatic garlic and ginger. Perfect for a nutritious weeknight dinner, it delivers a balanced combination of protein and vegetables with a deliciously thickened sauce.
Ingredients
Scale
Marinade/Velveting
- 1 pound chicken breasts chopped into 1 ½-inch pieces
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon Japanese rice wine or dry sherry
- 1 teaspoon Asian chili sauce or Sriracha
- 1 teaspoon baking soda
Sauce
- 1/3 cup low sodium chicken broth
- 1/4 cup oyster sauce
- 3 tablespoons brown sugar
- 1 tablespoon Japanese rice wine or dry sherry
- 3 teaspoons Asian chili sauce or Sriracha
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- 1/2 teaspoon pepper
Stir Fry
- 4–6 cloves garlic minced
- 1 tablespoon minced ginger
- 4–5 cups broccoli florets, cut into bit size pieces
- 2 tablespoons water
- 2 tablespoons vegetable or peanut oil (divided)
Instructions
- Marinate chicken: Add all the marinade/velveting ingredients into a large freezer bag or bowl and whisk to combine. Add the chicken pieces and turn until evenly coated. Let the chicken marinate at room temperature for 30 minutes while preparing the broccoli and aromatics.
- Prepare sauce: Meanwhile, whisk together all the sauce ingredients in a medium bowl and set aside.
- Cook chicken: Heat 1 tablespoon vegetable or peanut oil in a large nonstick skillet over medium-high heat until very hot. Add the marinated chicken and stir fry until golden but not cooked through, about 3 minutes. Remove the chicken to a plate.
- Stir fry broccoli and aromatics: Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat until hot and sizzling. Add the broccoli florets and stir fry for 30 seconds. Add 2 tablespoons water, minced garlic, and minced ginger and stir fry for 1 minute.
- Finish cooking: Return the chicken to the skillet. Whisk the sauce again to recombine and pour it into the skillet. Cook, stirring constantly, until the sauce thickens, the chicken is cooked through, and the broccoli is tender but crisp, about 2 minutes.
- Serve: Serve immediately with steamed rice. Optionally garnish with sliced green onions and sesame seeds for added flavor and texture.
Notes
- Use low sodium chicken broth to better control saltiness in the dish.
- Choose high-quality oyster sauce like Lee Kum Kee or Kikkoman for the best flavor.
- Do not substitute rice wine with rice vinegar; they have different flavor profiles.
- If fresh garlic and ginger are unavailable, substitute with 1 teaspoon each garlic powder and ginger powder added to the sauce.
- Do not cut chicken pieces smaller than 1 inch to prevent drying out during cooking.
- You can swap broccoli with other vegetables or combine with favorites like bell peppers or snap peas.
- Maintain a hot but not smoking skillet to achieve perfect stir fry without burning.
- Use neutral oils like vegetable or peanut oil rather than olive oil for proper high-heat cooking.
- Avoid overcooking chicken by finishing it in the sauce after browning.
- Undercook broccoli slightly during stir frying as it continues cooking in the sauce.
- Adjust heat levels by adding more chili sauce or Sriracha according to your preference.
- This stir fry freezes well when cooled completely and stored in airtight containers for up to 3 months.
- All ingredients can be prepped ahead to make cooking faster on the day of serving.
