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Chicken and Broccoli Stir Fry Recipe

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This Chicken and Broccoli Stir Fry is a quick, nutritious, and flavorful dish featuring tender chicken breast, crisp-tender broccoli, mushrooms, and onions stir-fried in a savory sauce made from low sodium soy sauce, ginger, garlic, and a touch of brown sugar. Ready in just 30 minutes, it’s perfect for a healthy weeknight meal served over hot rice.

Ingredients

Protein

  • 1 lb chicken breast (boneless, skinless, cut into 3/4″ pieces)

Vegetables

  • 1 lb broccoli (cut into florets, about 5 cups)
  • 1 small yellow onion (sliced into strips)
  • 1/2 lb white button mushrooms (thickly sliced)

Sauce

  • 2/3 cup low sodium chicken broth
  • 3 Tbsp low sodium soy sauce (use Tamari for gluten free)
  • 2 Tbsp light brown sugar (packed, or honey to taste)
  • 1 Tbsp corn starch
  • 1 Tbsp sesame oil
  • 1 tsp fresh ginger (peeled and grated, lightly packed)
  • 1 tsp garlic (2 small cloves, grated)
  • 1/4 tsp black pepper

Oil for cooking

  • 2 Tbsp cooking oil (extra light olive oil, divided)

Instructions

  1. Make the Sauce: In a small bowl, combine chicken broth, soy sauce, brown sugar, corn starch, sesame oil, grated ginger, grated garlic, and black pepper. Whisk thoroughly to dissolve the sugar and corn starch completely, using warm broth to speed up dissolution. Set the sauce mixture aside.
  2. Prepare Chicken: Cut the chicken breast into bite-sized pieces no larger than 3/4 inch thick. Season lightly with black pepper. Heat a large, heavy skillet or wok over medium-high heat and add 1 tablespoon of extra light olive oil. Place the chicken pieces in a single layer and let cook undisturbed for 1 minute to develop a good sear. Stir fry the chicken for an additional 5 minutes, or until golden brown and cooked through. Remove the cooked chicken from the skillet and keep it loosely covered to stay warm.
  3. Stir Fry Vegetables: Using the same skillet, add the remaining 1 tablespoon of oil along with the broccoli florets, sliced onions, and sliced mushrooms. Stir fry for about 3 minutes, or until the mushrooms are softened and the broccoli is crisp-tender. Then reduce the heat to medium-low.
  4. Add Sauce: Stir the prepared sauce again briefly in case the corn starch has settled. Pour the entire sauce mixture over the vegetables and allow it to simmer for 3-4 minutes until the sauce thickens and the flavors of garlic and ginger mellow. If the sauce becomes too thick, thin it by adding water one tablespoon at a time.
  5. Combine and Serve: Return the cooked chicken to the skillet with the vegetables and sauce. Stir everything together and cook for another 30 seconds until the chicken is heated through. Taste and add more soy sauce if needed for seasoning. Serve immediately over hot cooked rice for a complete meal.

Notes

  • Use Tamari instead of regular soy sauce for a gluten-free version.
  • Honey can replace brown sugar if preferred, adjust to taste.
  • Do not overcrowd the pan when cooking chicken to ensure proper searing.
  • Adjust sauce thickness by adding water if it becomes too thick during simmering.
  • Serve with steamed rice or noodles for a filling meal.

Find it online: https://lauracooks.com/chicken-and-broccoli-stir-fry-recipe/