Looking for a delicious and easy-to-make meal? This Chicken and Broccoli Stir Fry recipe is the perfect dish for any occasion. Packed with flavor and ready in no time, it’s a crowd-pleaser that will become a staple in your kitchen.
Why You’ll Love This Recipe?
- Great flavors that combine tender chicken, crunchy broccoli, and a savory sauce.
- Quick prep time makes it ideal for busy weeknights or meal prep.
- Versatile dish that can be customized with your favorite veggies or protein.
Ingredient Notes:
- Teaspoons canola oil: Used for stir-frying the ingredients.
- Boneless skinless chicken thighs: Provide a juicy and flavorful protein option.
- Cornstarch: Helps thicken the sauce.
- Onion, ginger, garlic: Add depth of flavor to the dish.
- Broccoli florets: Add a crunchy texture and are packed with nutrients.
- Water, soy sauce, oyster sauce, brown sugar: Create a delicious sauce.
- Crushed red pepper flakes, black pepper: Add a bit of heat and spice.
Step-by-Step Instructions:
- In a bowl, toss the chicken with cornstarch until coated.
- Heat oil in a pan and cook the chicken until browned.
- Add onion, ginger, garlic, and broccoli, cook until tender.
- Mix water, soy sauce, oyster sauce, brown sugar, pepper flakes, and black pepper, then pour over the chicken and veggies.
- Stir and cook until the sauce thickens.
- Serve hot over rice or noodles.
Helpful Tips:
- For a vegetarian version, swap chicken with tofu or mushrooms.
- Add more veggies like bell peppers or snow peas for extra nutrition and color.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Marinate the chicken in soy sauce and cornstarch for extra flavor.
- Blanch the broccoli before stir-frying for a vibrant green color and crisp texture.
Serving Suggestions:
Serve this Chicken and Broccoli Stir Fry with steamed rice or noodles for a complete meal. Pair it with a side of pickled cucumbers or a refreshing cucumber salad.
Storage and Reheating Tips:
To store, place the stir fry in a container and refrigerate. Reheat in a pan or microwave, adding a splash of water to revive the sauce and prevent drying out.
Frequently Asked Questions:
- Can I use chicken breast instead of thighs? Yes, but thighs are more flavorful and tender.
- Is oyster sauce necessary? It adds a unique umami flavor, but you can omit it.
- Can I make this dish ahead of time? Yes, it reheats well and is great for meal prep.
- How spicy is this dish with red pepper flakes? Adjust the amount to your preference for heat.
Conclusion:
Try this Chicken and Broccoli Stir Fry recipe for a quick, flavorful, and satisfying meal. Don’t forget to share your feedback and enjoy the delicious flavors of this dish!
Print
Chicken and Broccoli Stir Fry
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Description
This delicious Chicken and Broccoli Stir Fry is a quick and easy meal packed with flavor. Tender chicken pieces and crisp broccoli florets are coated in a savory sauce that will have you coming back for more.
Ingredients
– 2 teaspoons canola oil
– 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
– 3 tablespoons cornstarch, divided
– 3/4 cup thinly sliced onion
– 2 teaspoons minced fresh ginger
– 4 clove garlic cloves, thinly sliced
– 5 cups broccoli florets
– 3/4 cup water
– 1/4 cup soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon light brown sugar
– 1/4 teaspoon crushed red pepper flakes, or to taste
– 1/4 teaspoon freshly ground black pepper
Instructions
1. In a bowl, toss the chicken pieces with 2 tablespoons of cornstarch until coated.
2. Heat the canola oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the onion, ginger, and garlic. Cook until fragrant.
4. Add the broccoli and water to the skillet. Cover and cook until the broccoli is tender.
5. In a small bowl, mix together the soy sauce, oyster sauce, brown sugar, red pepper flakes, black pepper, and remaining tablespoon of cornstarch. Pour over the broccoli and cook until the sauce thickens.
6. Add the chicken back to the skillet and stir until everything is well coated.
7. Serve the Chicken and Broccoli Stir Fry hot over rice or noodles.
Notes
- Feel free to add in other vegetables like bell peppers or snap peas for extra color and nutrients.
- For a spicier kick, increase the amount of crushed red pepper flakes to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5v
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg