Description
This Chicken & Broccoli Stir Fry is a quick and flavorful dish perfect for weeknight dinners. Tender chicken pieces are seared to golden perfection and tossed with crunchy broccoli, onions, and bell peppers in a savory honey-soy sauce thickened with cornstarch. Serve it over cooked rice for a complete and satisfying meal.
Ingredients
Scale
Protein & Vegetables
- 2 Tablespoons peanut oil
- 1 lb. boneless skinless chicken breasts
- Salt, to taste
- White pepper, to taste
- 3 cups broccoli florets, washed and patted dry
- 1 yellow onion, sliced
- 1 bell pepper, sliced
Sauce
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water
- 1 ½ cups chicken broth
- 1/4 cup soy sauce
- 1/3 cup packed brown sugar
- 1 ½ tablespoons honey
- 2 cloves garlic, minced
For Serving
- 3 cups cooked rice, any kind
Instructions
- Prepare Sauce Mixtures: Combine cornstarch and 3 tablespoons cold water in a covered container and shake well; set aside. In a separate medium bowl, mix the chicken broth, soy sauce, brown sugar, honey, and minced garlic; set aside.
- Prep Chicken: Cut chicken breasts into bite-sized pieces and pat dry. Season with salt and white pepper.
- Cook Chicken: Heat peanut oil over medium-high heat until shimmering. Add chicken pieces and sear without moving for about 3 minutes. Rotate chicken pieces to cook other sides until golden brown and cooked through, about 2-3 more minutes. Remove chicken from the pan and set aside.
- Cook Vegetables: Lower heat to medium. Add more oil if necessary. Add broccoli florets and sliced onions to the pan and toss to coat with oil. Cook for about 3 minutes, until slightly softened. Add sliced bell pepper and cook for an additional 1-2 minutes.
- Add Sauce: Pour the reserved sauce mixture into the pan and bring it to a gentle boil. Let it simmer for 2-3 minutes to reduce slightly. Give the cornstarch mixture a shake, then slowly stir it into the sauce. Continue to simmer gently until the sauce thickens to your liking. Reduce heat to low.
- Finish and Serve: Return the cooked chicken to the pan and stir to coat in the sauce. Heat through for a couple of minutes. Serve the stir fry over cooked rice.
Notes
- Use vegetable or olive oil as a substitute for peanut oil if needed.
- For perfectly cooked rice, rinse rice under cold water before cooking and use a 1:2 rice-to-water ratio. Cook over low heat and let it steam covered after turning off heat for fluffy rice.
- Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
- This recipe makes 4 servings including the rice.
- Adjust seasoning with salt and white pepper according to taste preference.
