Chicken broccoli stir fry: the weeknight dinner champion you didn’t know you needed! Are you tired of the same old dinner routine? Craving something healthy, flavorful, and incredibly quick to prepare? Then look no further! This recipe is about to become your new go-to meal.
Stir-fries, in general, have a rich history rooted in Asian cuisine, particularly Chinese cooking techniques. The method of quickly cooking ingredients in a wok over high heat has been perfected over centuries, resulting in dishes that are both nutritious and bursting with flavor. While the exact origins of chicken broccoli stir fry are more modern, it cleverly blends the traditional stir-fry method with readily available ingredients, making it a global favorite.
What’s not to love? The tender chicken, crisp-tender broccoli, and savory sauce create a symphony of textures and tastes that will tantalize your taste buds. It’s a complete meal in one pan, packed with protein and vegetables, making it a healthy and satisfying option. Plus, it’s incredibly versatile! You can easily customize it with your favorite vegetables, sauces, and spices to create a dish that perfectly suits your preferences. Get ready to experience the magic of a quick, easy, and delicious meal that will leave you feeling energized and satisfied!
Ingredients:
- Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- Broccoli: 1 large head of broccoli, cut into florets
- Soy Sauce: 1/2 cup low-sodium soy sauce
- Oyster Sauce: 2 tablespoons oyster sauce
- Sesame Oil: 1 tablespoon sesame oil
- Cornstarch: 2 tablespoons cornstarch
- Chicken Broth: 1/4 cup chicken broth
- Brown Sugar: 1 tablespoon brown sugar
- Garlic: 4 cloves garlic, minced
- Ginger: 1 tablespoon fresh ginger, minced
- Red Pepper Flakes: 1/4 teaspoon (or more, to taste)
- Vegetable Oil: 2 tablespoons vegetable oil (or canola oil)
- Sesame Seeds: 1 tablespoon sesame seeds, for garnish (optional)
- Green Onions: 2 green onions, thinly sliced, for garnish (optional)
- Cooked Rice: For serving
Preparing the Chicken and Sauce:
- First, let’s get the chicken ready. In a medium bowl, combine the cubed chicken with 1 tablespoon of cornstarch. Toss well to ensure each piece is coated. This will help the chicken get nice and crispy when we stir-fry it.
- Now, let’s make the stir-fry sauce. In a separate bowl, whisk together the soy sauce, oyster sauce, sesame oil, chicken broth, brown sugar, and the remaining 1 tablespoon of cornstarch. Make sure there are no lumps of cornstarch. This sauce is the key to that delicious, savory flavor! Set this aside for later.
Stir-Frying the Chicken and Broccoli:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. It’s important to get the wok really hot before adding the chicken. This will help it sear properly and prevent it from sticking.
- Add the chicken to the hot wok in a single layer. Don’t overcrowd the wok, or the chicken will steam instead of sear. If necessary, cook the chicken in batches. Stir-fry the chicken for about 3-5 minutes, or until it’s browned on all sides and cooked through. Remove the chicken from the wok and set it aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic and ginger, as this will make them bitter.
- Add the broccoli florets to the wok. Stir-fry for about 5-7 minutes, or until the broccoli is tender-crisp. You want the broccoli to still have a little bite to it. If the broccoli starts to stick to the wok, add a tablespoon or two of water and continue to stir-fry.
- Add the cooked chicken back to the wok with the broccoli.
- Pour the stir-fry sauce over the chicken and broccoli. Stir-fry for about 1-2 minutes, or until the sauce has thickened and coats the chicken and broccoli evenly.
- Stir in the red pepper flakes, if using. Adjust the amount to your liking, depending on how spicy you want the dish.
Serving:
- Remove the chicken broccoli stir-fry from the heat.
- Garnish with sesame seeds and sliced green onions, if desired.
- Serve immediately over cooked rice. I like to use brown rice or jasmine rice, but any type of rice will work.
Tips for the Best Chicken Broccoli Stir-Fry:
- Use high heat: Stir-frying is all about cooking quickly over high heat. This helps to sear the ingredients and create that signature stir-fry flavor.
- Don’t overcrowd the wok: Overcrowding the wok will lower the temperature and cause the ingredients to steam instead of sear. Cook in batches if necessary.
- Prepare all ingredients in advance: Stir-frying is a fast-paced cooking method, so it’s important to have all of your ingredients prepped and ready to go before you start cooking. This includes chopping the vegetables, mincing the garlic and ginger, and measuring out the sauce ingredients.
- Adjust the sauce to your liking: The sauce recipe is just a starting point. Feel free to adjust the ingredients to your liking. For example, you can add more or less brown sugar depending on how sweet you want the dish. You can also add other ingredients like hoisin sauce or rice vinegar.
- Add other vegetables: Feel free to add other vegetables to the stir-fry, such as carrots, bell peppers, or snap peas.
- Make it vegetarian: To make this dish vegetarian, simply substitute the chicken with tofu or tempeh.
- Make it gluten-free: To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
Variations:
- Spicy Chicken Broccoli Stir-Fry: Add more red pepper flakes or a dash of chili oil to the sauce for a spicier dish. You can also add a chopped chili pepper to the wok along with the garlic and ginger.
- Honey Garlic Chicken Broccoli Stir-Fry: Add 1-2 tablespoons of honey to the sauce for a sweeter and stickier stir-fry.
- Lemon Chicken Broccoli Stir-Fry: Add the zest and juice of one lemon to the sauce for a bright and citrusy flavor.
- Cashew Chicken Broccoli Stir-Fry: Add 1/2 cup of roasted cashews to the stir-fry at the end for a crunchy and nutty flavor.
- Peanut Chicken Broccoli Stir-Fry: Add 2 tablespoons of peanut butter to the sauce for a rich and nutty flavor.
Storage and Reheating:
- Storage: Store leftover chicken broccoli stir-fry in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat the stir-fry in a skillet over medium heat, or in the microwave. If reheating in a skillet, add a tablespoon or two of water or broth to prevent the stir-fry from drying out.
Serving Suggestions:
- Serve over cooked rice (white, brown, or jasmine rice all work well).
- Serve with noodles (lo mein, chow mein, or rice noodles).
- Serve with a side of steamed vegetables.
- Serve with an egg roll or spring roll.
- Top with sesame seeds and sliced green onions for garnish.
Detailed Explanation of Ingredients:
- Chicken: I prefer using boneless, skinless chicken breasts for this recipe because they are lean and cook quickly. However, you can also use chicken thighs if you prefer. Just make sure to cut them into bite-sized pieces.
- Broccoli: Fresh broccoli is best for this recipe, but you can also use frozen broccoli florets if you’re short on time. Just make sure to thaw them completely before adding them to the wok.
- Soy Sauce: I recommend using low-sodium soy sauce to control the amount of salt in the dish. You can also use tamari if you’re gluten-free.
- Oyster Sauce: Oyster sauce adds a rich, savory flavor to the stir-fry. If you don’t have oyster sauce, you can substitute it with hoisin sauce or a combination of soy sauce and brown sugar.
- Sesame Oil: Sesame oil adds a nutty aroma and flavor to the stir-fry. A little goes a long way, so don’t use too much.
- Cornstarch: Cornstarch is used to thicken the sauce and to help the chicken get crispy.
- Chicken Broth: Chicken broth adds moisture and flavor to the sauce. You can also use vegetable broth if you prefer.
- Brown Sugar: Brown sugar adds a touch of sweetness to the sauce. You can also use honey or maple syrup if you prefer.
- Garlic and Ginger: Garlic and ginger are essential ingredients in stir-fries. They add a pungent and aromatic flavor to the dish. Make sure to mince them finely so they cook evenly.
- Red Pepper Flakes: Red pepper flakes add a touch of heat to the stir-fry. Adjust the amount to your liking.
- Vegetable Oil: Vegetable oil is used for stir-frying. You can also use canola oil or peanut oil
Conclusion:
And there you have it! This Chicken Broccoli Stir Fry isn’t just another weeknight meal; it’s a flavor explosion waiting to happen. I truly believe this recipe is a must-try for anyone looking for a quick, healthy, and incredibly satisfying dinner. The combination of tender chicken, perfectly cooked broccoli, and that savory-sweet sauce is simply irresistible. It’s the kind of dish that even picky eaters will happily devour, and honestly, who doesn’t love a meal that brings everyone to the table with smiles?
But beyond the deliciousness, what makes this recipe so special is its versatility. Feel free to get creative and adapt it to your own tastes and dietary needs. Craving a little extra heat? Add a pinch of red pepper flakes or a dash of sriracha to the sauce. Want to sneak in some extra veggies? Bell peppers, snap peas, or even shredded carrots would be fantastic additions. For a vegetarian option, simply swap out the chicken for tofu or tempeh – both work beautifully and soak up the sauce just as well.
Speaking of serving suggestions, this Chicken Broccoli Stir Fry is incredibly versatile. Serve it over a bed of fluffy white rice, brown rice for a healthier option, or even quinoa for a protein-packed meal. For a low-carb alternative, try serving it over cauliflower rice or zucchini noodles. And if you’re feeling fancy, garnish it with some toasted sesame seeds and chopped green onions for a restaurant-worthy presentation.
But the possibilities don’t stop there! This stir fry is also fantastic as a filling for lettuce wraps, a topping for noodles, or even as a component in a larger meal prep plan. Make a big batch on Sunday and enjoy it for lunch throughout the week. It reheats beautifully and tastes just as good the next day.
I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, a lifesaver on busy weeknights, and a delicious way to incorporate more vegetables into your diet. So, what are you waiting for? Gather your ingredients, fire up your wok (or skillet!), and get ready to experience the magic of this incredible Chicken Broccoli Stir Fry.
I’m so excited for you to try this recipe! And more importantly, I’m eager to hear about your experience. Did you make any modifications? Did you add any secret ingredients? What did your family think? Please, please, please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. I truly believe that cooking is a collaborative process, and I can’t wait to hear your unique take on this classic dish. So go ahead, give it a try, and let’s create some delicious memories together! Don’t forget to rate the recipe once you’ve made it! Happy cooking!
Chicken Broccoli Stir Fry: Quick, Healthy & Delicious Recipe
Quick and easy Chicken Broccoli Stir-Fry! Tender chicken and crisp-tender broccoli coated in a savory, flavorful sauce. Perfect served over rice for a delicious weeknight meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large head of broccoli, cut into florets
- 1/2 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 1/4 cup chicken broth
- 1 tablespoon brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon red pepper flakes (or more, to taste)
- 2 tablespoons vegetable oil (or canola oil)
- 1 tablespoon sesame seeds, for garnish (optional)
- 2 green onions, thinly sliced, for garnish (optional)
- Cooked rice, for serving
Instructions
- Prepare the Chicken: In a medium bowl, combine the cubed chicken with 1 tablespoon of cornstarch. Toss well to coat.
- Make the Sauce: In a separate bowl, whisk together the soy sauce, oyster sauce, sesame oil, chicken broth, brown sugar, and the remaining 1 tablespoon of cornstarch until smooth. Set aside.
- Stir-Fry Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken in a single layer (cook in batches if necessary). Stir-fry for 3-5 minutes, or until browned and cooked through. Remove from the wok and set aside.
- Stir-Fry Aromatics: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger and stir-fry for about 30 seconds, or until fragrant.
- Stir-Fry Broccoli: Add the broccoli florets to the wok. Stir-fry for about 5-7 minutes, or until tender-crisp. Add a tablespoon or two of water if the broccoli starts to stick.
- Combine and Sauce: Add the cooked chicken back to the wok with the broccoli. Pour the stir-fry sauce over the chicken and broccoli. Stir-fry for about 1-2 minutes, or until the sauce has thickened and coats everything evenly.
- Spice it Up: Stir in the red pepper flakes, if using.
- Serve: Remove from heat. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately over cooked rice.
Notes
- High Heat is Key: Use high heat for proper searing and stir-fry flavor.
- Don’t Overcrowd: Cook the chicken in batches if needed to avoid steaming.
- Prep Ahead: Have all ingredients prepped before starting.
- Adjust Sauce: Customize the sauce to your liking.
- Add Veggies: Feel free to add other vegetables like carrots, bell peppers, or snap peas.
- Vegetarian Option: Substitute tofu or tempeh for the chicken.
- Gluten-Free Option: Use tamari instead of soy sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in a skillet over medium heat (add a little water or broth if needed) or in the microwave.