Chicken and Broccoli Stir-Fry Recipe
This flavorful chicken and broccoli stir-fry is perfect served over steamed rice, with a rich sauce that coats everything beautifully. Quick to prepare and packed with deliciousness, it’s a great weeknight meal.
Print Pin Servings: 4 people
Calories: 324kcal
Ingredients
For the Stir-Fry:
- 1 lb boneless, skinless chicken breast, cut into 3/4-inch pieces
- 2 tbsp cooking oil (I used extra light olive oil), divided
- 1 lb broccoli, cut into florets (about 5 cups)
- 1 small yellow onion, sliced into strips
- ½ lb white button mushrooms, thickly sliced
For the Stir-Fry Sauce:
- ⅔ cup low-sodium chicken broth
- 3 tbsp low-sodium soy sauce (Tamari for gluten-free option), or more to taste
- 2 tbsp packed light brown sugar (or honey to taste)
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tsp fresh ginger, peeled and grated
- 1 tsp garlic (2 small cloves), grated
- ¼ tsp black pepper, plus more to season chicken
Instructions
- Make the Sauce: In a small bowl, whisk together all the sauce ingredients until the sugar and cornstarch dissolve (warm broth helps dissolve the sugar faster). Set aside.
- Cook the Chicken: Cut the chicken into small bite-sized pieces (about 3/4-inch thick). Season lightly with black pepper. Heat a large skillet or wok over medium-high heat. Add 1 Tbsp oil and let it heat up. Add the chicken in a single layer and cook without stirring for 1 minute to sear it. Stir-fry for another 5 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set aside, covering loosely to keep warm.
- Cook the Vegetables: In the same skillet, add the remaining 1 Tbsp oil. Add the broccoli florets, onion strips, and sliced mushrooms. Stir-fry for 3 minutes or until the mushrooms soften and the broccoli is crisp-tender. Reduce the heat to medium-low.
- Add the Sauce: Stir the sauce quickly to make sure the cornstarch hasn't settled, then pour it over the vegetables. Let it simmer for 3-4 minutes or until the sauce thickens and the garlic and ginger flavors mellow. If the sauce is too thick, add a tablespoon of water at a time to thin it out.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, stirring for about 30 seconds or until the chicken is heated through. Taste and add more soy sauce if desired.
- Serve: Serve the stir-fry over hot rice and enjoy!
Nutrition
Calories: 324kcal | Carbohydrates: 22g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 589mg | Potassium: 1040mg | Fiber: 5g | Sugar: 11g | Vitamin A: 741IU | Vitamin C: 106mg | Calcium: 69mg | Iron: 3mg
