Chicken and Broccoli Stir Fry
Skip the restaurant and make this classic Chicken and Broccoli Stir Fry recipe at home! It's quick, easy, and absolutely loaded with the best Asian flavors.
Servings: 4
Ingredients
- 1¼ lbs. boneless, skinless chicken thighs cut into small 1-inch pieces, breasts also work
- 4 cloves garlic minced & divided
- 1 tbsp ginger minced & divided
- 2 tbsp low-sodium soy sauce for gluten free use tamari
- ½ tbsp +¼ tsp coarse salt not table salt
- 2 tbsp Shaoxing wine*
- 2 tbsp sesame oil
- 4 tbsp vegetable oil divided
- 1 large head of broccoli chopped into bite-sized florets
- 1 medium sweet onion cut into 1" pieces
- 1 tsp chili garlic sauce
- ¼ cup water
- ¼ cup brown sugar
- 1 tbsp cornstarch
- ⅓ cup water for added flavor, use chicken broth
- 4 scallions diced
- cooked white rice for serving
Instructions
- In a medium bowl, toss together the chicken, half the garlic and half the ginger, 2 tbsp soy sauce, ½ tbsp coarse salt, Shaoxing wine, and sesame oil. Set aside.
- Warm 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli, onion, chili garlic sauce, the remaining garlic, ginger, ¼ teaspoon coarse salt, and ¼ cup water.
- Stir-fry until the onions have softened and the broccoli is bright green and crisp-tender, about 4 minutes, adding a tablespoon of water to prevent sticking, if necessary. Transfer to a bowl.
- Pour the remaining 2 tbsp vegetable oil in the skillet; add the chicken mixture. Stir continuously until the chicken is brown and cooked through, about 6 minutes.
- Add in the brown sugar and mix through.
- Return the cooked vegetables to the skillet and toss to heat through.
- In a small bowl, whisk together the cornstarch and ⅓ cup water; stir it into the skillet, bring to a boil to thicken (add a couple more tablespoons of water to make a bit more sauce, if desired).
- Remove from heat and toss in the diced scallions. Serve over cooked white rice.
Video
Notes
*This is a secret weapon in Asian cooking and I always have it in my cupboard. Mirin or dry sherry are great substitutes. If you can't consume alcohol, use low-sodium chicken broth in place of the cooking wine in the marinade and also in place of the water, but keep in mind the flavor won't be as robust.
Nutrition
Calories: 515kcal | Carbohydrates: 35g | Protein: 33g | Fat: 28g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 492mg | Potassium: 1013mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1102IU | Vitamin C: 143mg | Calcium: 130mg | Iron: 3mg