Ah, the rush of a busy weeknight—when time slips through your fingers like sand. That’s when this Quick and Easy Chicken and Broccoli Stir Fry swoops in like a superhero in an apron. With the crunch of broccoli and the savory whispers of soy sauce, it turns ordinary ingredients into a symphony of flavors—it’s a lifesaver on a plate, ready faster than you can say “takeout.
Steps
- Prepare the sauce by mixing all the sauce ingredients in a bowl, ensuring the sugar and cornstarch dissolve completely with the help of warm broth. Set aside.
- Cut chicken into small, bite-sized pieces, season lightly with black pepper, and heat oil in a large skillet over medium-high heat. Cook the chicken for 1 minute undisturbed, then stir-fry for another 5 minutes until golden brown and just cooked through. Remove the chicken from the pan and keep it warm.
- In the same skillet, add more oil and stir-fry broccoli florets, sliced onion, and mushrooms for about 3 minutes until the mushrooms are softened. Reduce the heat to medium-low.
- Stir the sauce again to ensure no settling of ingredients and pour it over the vegetables. Let it simmer for 3-4 minutes until the sauce thickens and the flavors of garlic and ginger mellow. Adjust the thickness of the sauce with water if needed.
- Return the chicken to the skillet and stir everything together for about 30 seconds until heated through. Adjust seasoning with more soy sauce if desired, then serve over hot rice, garnished with sesame seeds if preferred.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
- 2 tablespoons cooking oil (such as extra light olive oil), divided
- 1 pound broccoli, cut into florets (approximately 5 cups)
- 1 small yellow onion, sliced into strips
- 1/2 pound white button mushrooms, thickly sliced
- 2/3 cup low sodium chicken broth
- 3 tablespoons low sodium soy sauce (or Tamari for gluten-free), adjust to taste
- 2 tablespoons packed light brown sugar (or substitute with honey to taste)
- 1 tablespoon corn starch
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, peeled and grated (lightly packed)
- 1 teaspoon garlic (approximately 2 small cloves), grated
- 1/4 teaspoon black pepper, plus additional to season chicken
Nutritional Values
Total Calories: 1300kcal | Total Carbohydrates: 84g | Total Protein: 124g | Total Fat: 56g | Saturated Fat: 8g | Cholesterol: 292mg | Sodium: 2344mg | Potassium: 4156mg | Fiber: 16g | Sugar: 40g | Vitamin A: 2960IU | Vitamin C: 420mg | Calcium: 8mg | Iron: 8mg
FAQ
- Can I substitute chicken breast with other types of chicken?
- Yes, you can use chicken tenders or thighs instead of chicken breast for this stir fry. Both options will work well and offer slightly different textures and flavors.
- What vegetables can I use if I don’t have broccoli?
- If you don’t have broccoli, you can substitute it with snap peas or zucchini. Additionally, julienned carrots can be used in place of onions for variety.
- Can I make this recipe gluten-free?
- Absolutely. To make this stir fry gluten-free, use Tamari sauce instead of regular soy sauce, as it is typically gluten-free.
- How do I properly thicken the sauce?
- Use cornstarch as a thickener to keep the dish gluten-free. If needed, you can add water to thin the sauce or more soy sauce for additional flavor.
- What is the best way to prepare fresh ginger?
- The simplest method to peel fresh ginger is by using the edge of a teaspoon to scrape away the skin. This technique is quick and easy.
Tips
- Prepare Ingredients in Advance: Since stir frying is a fast cooking method, have all your ingredients chopped, measured, and ready to go before you start cooking. This ensures you can focus on the cooking process without any delays.
- Start with the Rice: If you plan to serve this stir fry with rice, begin cooking the rice first. This way, both the stir fry and the rice will be ready to serve simultaneously.
- Sear the Chicken: When cooking the chicken, allow it to sit undisturbed in the skillet for the first minute to ensure a nice sear. This will help enhance the flavor and texture of the chicken.
- Adjust Sauce Consistency: If the sauce becomes too thick, gradually add water until you achieve your preferred consistency. Taste and adjust the seasoning by adding more soy sauce if needed.
Equipment
- Large Heavy Skillet or Wok – Essential for stir-frying at high heat. A wok is particularly useful for distributing heat evenly.
- Grater or Microplane – For grating fresh ginger and garlic. This tool helps in achieving a fine texture.
- Whisk – Useful for combining sauce ingredients efficiently and ensuring cornstarch dissolves properly.
- Chef’s Knife – A quality knife is essential for cutting chicken and vegetables into uniform pieces for even cooking.
- Cutting Board – A sturdy cutting board is necessary for prepping ingredients.
