DinnerMain Course

Chicken and Broccoli Stir-Fry

Name: Chicken and Broccoli Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 450 g chicken breast cut into 1-inch pieces; 500 g broccoli cut into florets; 60 ml soy sauce; 60 ml chicken broth; 1 tbsp honey; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp cornstarch; 3 clove garlic minced; 1 tbsp ginger grated; 2 tbsp vegetable oil; 1 tsp sesame seeds (optional)

This quick and easy chicken and broccoli stir-fry is a perfect weeknight meal. Tender chicken and crisp broccoli florets are tossed in a savory, slightly sweet sauce. Serve it over steamed rice for a complete and satisfying dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 347 kcal

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gchicken breast, cut into 1-inch pieces
500 gbroccoli, cut into florets
3 clovegarlic, minced
1 tbspginger, grated
2 tbspvegetable oil

sauce

60 mlsoy sauce
60 mlchicken broth
1 tbsphoney
1 tbsprice vinegar
1 tspsesame oil
1 tbspcornstarch

garnish

1 tspsesame seeds(optional)

Equipment

large skillet · wok · whisk · small bowl

The method

Step by step

1
In a small bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, sesame oil, and cornstarch for the sauce. Set aside.
About 2 min
Cook’s note: Make sure the cornstarch is fully dissolved to prevent lumps.
2
Heat half of the vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
Cook’s note: Ensure the pan is hot before adding the chicken to get a good sear.
3
Add the chicken to the hot pan and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
About 7 min
Cook’s note: Do not overcrowd the pan; cook the chicken in batches if necessary.
4
Add the remaining vegetable oil to the same pan. Add the broccoli florets and stir-fry for 3-5 minutes until tender-crisp.
About 5 min
Cook’s note: If the broccoli starts to dry out, add a tablespoon of water and cover briefly to steam.
5
Add the minced garlic and grated ginger to the pan with the broccoli. Stir-fry for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Return the cooked chicken to the pan with the broccoli.
7
Give the prepared sauce a quick whisk, then pour it over the chicken and broccoli. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.
About 2 min
Cook’s note: The sauce will thicken quickly due to the cornstarch.
8
Remove from heat and serve immediately, garnished with sesame seeds if desired.
Cook’s note: Best served over steamed white or brown rice.

Per serving

Nutrition

74%Score

Calories: 347.1kcal
Protein: 39.9g
Carbs: 17.3g
Fat: 13.5g
Fibre: 3.6g
Sugar: 6.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover stir-fry in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop over medium heat until warmed through.