Print

Chicken and Broccoli Stir-Fry

Print Recipe

Chicken and broccoli stir-fried in a savory brown sauce and served over rice.

Ingredients

Scale
  • 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

  1. Whisk the broth, soy sauce, brown sugar, cornstarch and 1 tsp each of the ginger and garlic until smooth. Set aside.
  2. Heat the olive oil and sesame oil in a wok or large skillet over medium-high heat.
  3. 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.
  4. 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.
  5. Return the chicken, whisk the sauce and pour it in. Cook 3-5 minutes, stirring, until the sauce thickens.
  6. 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.

Find it online: https://www.receipster.com/better-than-takeout-chicken-broccoli-stir-fry/