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Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry

The key to this recipe is using fresh ingredients and cooking them at high heat to retain their flavor and texture. I start by marinating the chicken in a mixture of soy sauce, honey, and garlic for added flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 170
Ingredients Method Notes

Ingredients
  

  • Chicken and Broccoli:
  • 1.5 lbs chicken thighs or breast, (boneless skinless), cut into bite size pieces
  • 2 tablespoon cooking oil, divided
  • 1 lb broccoli, cut into florets (about 5 cups)
  • 1 small yellow onion, sliced into strips
  • 8 oz. baby Bella mushrooms, thickly sliced
  • Stir Fry Sauce Ingredients:
  • ⅔ cup low sodium chicken broth
  • 3 tablespoon low sodium soy sauce, or added to taste
  • 2 tablespoon light brown sugar, packed
  • 1 tablespoon corn starch
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger, peeled and grated (lightly packed)
  • 2 garlic cloves, minced or pressed
  • Freshly ground black pepper to taste
  • A pinch of kosher salt or ¼ tsp

Method
 

  1. In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and cornstarch. Set sauce aside.
  2. Cut chicken into small bite-sized pieces (no more than ¾” thick) and season lightly with salt and pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 tablespoon oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 6 - 8 minutes or until golden brown just cooked through then remove to a plate.
  3. In the same skillet, add another 1 tablespoon oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.
  4. Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened . To thin the sauce, add water a tablespoon at a time.
  5. Return chicken to the pan and stir for another 60 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot white rice.
  6. I hope you enjoy this easy and tasty chicken and broccoli stir fry recipe. Let me know in the comments on Youtube if you try it out and how it turns out for you. Happy cooking!
  7. Tips for making the perfect Chicken and Broccoli Stir Fry:
  8. Use a large, heavy skillet or wok. This will allow you to cook the chicken and vegetables evenly and quickly. A heavy skillet will also help to prevent burning or sticking.
  9. Cut the chicken into small, bite-sized pieces. This will help the chicken to cook quickly and evenly. It's important to not overcrowd the pan when cooking the chicken to ensure that it gets a good sear and doesn't steam.
  10. Season the chicken lightly with salt and pepper. This will help to enhance the flavor of the chicken and add some extra seasoning to the dish.
  11. Cook the vegetables until they are crisp-tender. Overcooking the vegetables can cause them to become mushy and lose their nutritional value.
  12. Don't be afraid to add more soy sauce or other seasonings to taste. Everyone's taste buds are different, so feel free to adjust the seasonings to your liking.
  13. Serve the chicken and broccoli stir fry over hot white rice. The rice will help to absorb the delicious sauce and make for a filling and satisfying meal.
  14. With these tips in mind, you'll be able to create a perfect chicken and broccoli stir fry every time. Enjoy!

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.