Chicken and Broccoli Stir Fry
Chicken and Broccoli Stir Fry is a delicious and easy-to-make dish that combines the perfect balance of flavors and textures. In this recipe, succulent chicken pieces are seared until golden brown. Then toss in a flavorful sauce made with soy sauce, oyster sauce, rice vinegar, brown sugar, honey, and water. The sauce adds a sweet and savory flavor to the dish that pairs perfectly with the tender-crisp broccoli. The stir fry also includes garlic and ginger, which enhances the overall taste of the dish. This Chicken and Broccoli Stir Fry is the perfect meal for a quick weeknight dinner or a cozy weekend at home.
Tips to help you make stir fry at home that is better than takeout
Making stir fry at home can be a great way to enjoy a hot and healthy meal while also saving money. However, it can be tricky to make it taste as good as takeout. Here are some tips to help you make stir fry at home that is better than takeout:
- Use high-quality ingredients: Start with fresh vegetables and high-quality meat or tofu. If possible, choose organic ingredients to avoid pesticides and other chemicals.
- Prep your ingredients in advance: Cut your vegetables and meat or tofu into small, bite-sized pieces before you start cooking. This will help them cook more evenly and quickly.
- Ust the right pan: Stir fry is best cooked in a wok or a large, deep frying pan. Make sure your pan is hot before you start cooking and that you have plenty of space to move your ingredients around.
- Don’t overcrowd the pan: If you add too many ingredients to the pan at once, they will steam instead of stir-fry. Cook in small batches instead. However, in this recipe, I added a little bit of water to steam the broccoli and cook them until they turned bright green. This will prevent overcooking the vegetables.
- Use the right oil: Use a high-heat oil such as canola, vegetable, or peanut oil. Avoid using olive oil, which has a lower smoke point.
- Get the seasoning right: Use soy sauce, oyster sauce, garlic, ginger, and other seasonings to create a flavorful sauce for your stir fry. Experiment with different combinations to find your favorite.
OTHER RECIPE IDEAS YOU MIGHT WANT TO TRY:
Ingredients notes
SAUCE:
- Soy sauce: I used low-sodium soy sauce
- Water: I added water to balance the flavor
- Rice vinegar: For a tangy flavor
- Oyster sauce: Give the dish an umami flavor
- Honey and brown sugar: To contrast the acidity from the vinegar
SLURRY:
- Cornstarch and water: To thicken the sauce
MEAT:
- Boneless, skinless, chicken breast: Cut the chicken into an inch cubes
- Oil: Use a high smoke point oil like canola, vegetable, or peanut oil
- Salt and pepper: Season the chicken with salt and pepper
- Cornstarch: Coat the chicken with cornstarch, this will help the chicken to stay moist and tender
VEGETABLES:
- Broccoli: Cut the broccoli into florets
- Ginger: Finely minced
- Garlic: Finely minced
ADD AT THE END:
- Green onions
- Red pepper flakes
- Sesame seeds
Time needed: 30 minutes
HOW TO MAKE THE CHICKEN AND BROCCOLI STIR FRY
- SAUCE:
In a measuring cup or small bowl, combine soy sauce, water, rice vinegar, oyster sauce, honey, and brown sugar. Stir until the sugar is dissolved. In another bowl, combine cornstarch and water, then stir until the cornstarch is dissolved. Set them aside.
- CHICKEN:
Cut the chicken into bite-sized pieces. Season with salt and pepper, then add cornstarch to coat the chicken. Heat a wok or large pan with oil over medium-high. Add the chicken pieces, do not crowd the pan, and cook the chicken until golden brown. Set them aside.
- STIR FRY:
In the same wok or pan, add the ginger and garlic, and saute until aromatic. Add the broccoli, splash of water, then cover to steam and cook the broccoli until they turn bright green. Add the chicken and sauce, and stir to combine. Add the slurry, green onion, red pepper flakes, and sesame seeds. Stir constantly until the sauce is thickened. Serve with steamed rice.
Frequently Asked Questions
You can store it in an airtight container in the fridge for up to 3 days. If you want to store it for a longer time, you can freeze it for up to 2 months. Make sure to thaw it in the fridge overnight before reheating it.
You can store the leftovers in an airtight container in the fridge for up to 3 days and reheat it in the microwave or on the stove when you’re ready to eat it again. You can also use the leftovers as a filling for wraps or sandwiches.
You can use tofu, seitan, or tempeh as a meat substitute. Make sure to cook them until they are browned and crispy before adding them to the stir fry.
You can use other vegetables such as cauliflower, green beans, snow peas, or bell peppers as substitutes for broccoli. Just make sure to cut them into small pieces so that they cook evenly and quickly.
Recommended Recipes
Chicken and Broccoli Stir Fry
Equipment
- Wok or large pan
- Wok turner spatula
- Mixing bowls
- knife
- cutting board
- Measuring cups
- Measuring spoons
- Serving platter
Ingredients
FOR THE SAUCE
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon honey
CHICKEN
- 2 pounds boneless, skinless, chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup cornstarch
- oil, for frying
SLURRY
- 2 tablespoons water
- 1 tablespoon cornstarch
VEGGIES
- 2 cups broccoli florets
- 1 tablespoon minced ginger
- 3 garlic cloves, minced
ADD AT THE END OF COOKING
- 2 stalks green onions, sliced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sesame seeds
Instructions
FOR THE SAUCE
- In a measuring cup or small bowl, combine soy sauce, water, rice vinegar, oyster sauce, honey, and brown sugar. Stir until the sugar is dissolved. In another bowl, combine cornstarch and water, then stir until the cornstarch is dissolved. Set them aside. See NOTE #1
FOR THE CHICKEN
- Cut the chicken into bite-sized pieces. Season with salt and pepper, then add cornstarch to coat the chicken. Heat a wok or large pan with oil over medium-high. Add the chicken pieces, do not crowd the pan, and cook the chicken until golden brown. Set them aside. See NOTE #2
STIR FRYING
- In the same wok or pan, add the ginger and garlic, and saute until aromatic. Add the broccoli, splash of water, then cover to steam and cook the broccoli until they turn bright green. Add the chicken and sauce, and stir to combine. Add the slurry, green onion, red pepper flakes, and sesame seeds. Stir constantly until the sauce is thickened. Serve with steamed rice.
Video
Notes
Equipment
