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.
Prep Time: 15mins
Cook Time: 15mins
Total Time: 30mins
1 1/4poundsboneless, skinless chicken thighs, cut into small 1-inch pieces
4clovesgarlic, minced & divided
1tablespoonginger, minced & divided
2tablespoonslow-sodium soy sauce
1/2tablespoon+ 1/4 teaspoon Kosher salt (not table salt)
2tablespoonsShaoxing wine (or dry sherry)
4tablespoonsvegetable oil, divided
1largehead of broccoli, chopped into bite-sized florets
1mediumsweet onion, cut into 1-inch pieces
1teaspoonchili garlic sauce
Cooked white rice, for serving
In a medium bowl, toss together the chicken, half the garlic and half the ginger, the 2 tablespoons soy sauce, 1/2 tablespoon Kosher salt, dry sherry, and sesame oil. Set aside.
Warm 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli, onion, chili garlic sauce, the remaining garlic, ginger, 1/4 teaspoon kosher salt, and 1/4 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 tablespoons 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 1/3 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.)
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.