Chicken and Broccoli Stir-Fry
Skip the takeout menu tonight: bite-size chicken, crisp-tender broccoli, onion and mushrooms in a glossy brown sauce. The sauce is just broth, low-sodium soy sauce, brown sugar, cornstarch, garlic and ginger, whisked together before you start cooking.
Serve it over jasmine rice and dinner is done in about half an hour.
Do not crowd the pan
If your skillet is small, cook the chicken first and set it aside, then stir-fry the vegetables. A crowded pan steams instead of searing, and the broccoli turns soft.
Give the sauce a quick whisk before pouring it in, because the cornstarch settles. When chicken is on the shopping list, browse my chicken dinner recipes.
PrintChicken and Broccoli Stir-Fry
Chicken and broccoli stir-fried in a savory brown sauce and served over rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Ingredients
- 1 lb (450 g) boneless skinless chicken breast, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 1/2 tsp sesame oil
- 1/2 tsp salt
- 1/8 tsp black pepper
- 4 - 5 cups fresh broccoli florets (about 1 large head)
- 1 medium onion, sliced into strips
- 8 oz (225 g) mushrooms, sliced (optional)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3/4 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- Cooked jasmine or white rice, for serving
Instructions
- Whisk the broth, soy sauce, brown sugar, cornstarch and 1 tsp each of the ginger and garlic until smooth. Set aside.
- Heat the olive oil and sesame oil in a wok or large skillet over medium-high heat.
- Season the chicken with the salt and pepper and cook until lightly browned and mostly cooked through, 4-6 minutes. Remove if the pan is crowded.
- Add the broccoli, onion and mushrooms and stir-fry 4-5 minutes until crisp-tender. Add the remaining garlic and ginger and stir 30 seconds.
- Return the chicken, whisk the sauce and pour it in. Cook 3-5 minutes, stirring, until the sauce thickens.
- Serve over rice.
Notes
For a thicker sauce, stir in 1 tsp cornstarch dissolved in 1 tbsp cold water. Adjust the brown sugar and soy sauce to taste.
Frequently Asked Questions
Can I use frozen broccoli?
It works if you thaw it fully and pat it dry so it sears instead of steaming.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days and reheat in a hot skillet.
My sauce is too thin. What can I do?
Stir in 1 teaspoon of cornstarch dissolved in 1 tablespoon of cold water and let it bubble briefly. You can also adjust the brown sugar and soy sauce to taste.
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