Chicken and Broccoli Stir Fry
This Chicken and Broccoli Stir Fry is a quick and nutritious dinner choice that comes together effortlessly. With a flavorful sauce that pairs perfectly with rice or noodles, this dish is both satisfying and versatile.
Ingredients
- 1 lb. boneless skinless chicken breasts
- 2 tablespoons peanut oil or vegetable or olive oil
- Salt and white pepper to taste
- 3 cups broccoli florets washed and patted dry
- 1 yellow onion thinly sliced
- 1 bell pepper thinly sliced
- For the Sauce:
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water
- 1 ½ cups chicken broth
- ¼ cup soy sauce
- ⅓ cup packed brown sugar
- 1 ½ tablespoons honey
- 2 cloves garlic minced
- For Serving:
- 3 cups cooked rice or any preferred variety
Instructions
- Prep Work:
- In a small container, combine cornstarch with cold water and shake to mix. Set this aside in a cool place.
- In a medium-sized bowl, combine the remaining sauce ingredients. Set aside. Ensure all other ingredients are prepared before beginning the cooking process.
- Cooking the Chicken:
- Cut the chicken into bite-sized pieces and pat them dry. Season with salt and white pepper. Heat the peanut oil over medium-high heat until it is hot and shimmering.
- Add the chicken to the pan, allowing it to sear without stirring for about 3 minutes. Turn the pieces to cook the other sides, achieving a golden-brown color, about 2-3 minutes more. Remove from the pan and set aside.
- Cooking the Vegetables:
- Reduce the heat to medium. If necessary, add a small amount of oil to the pan. Add the broccoli and onion, tossing to coat in the oil. Cook for about 3 minutes, allowing them to soften slightly.
- Add the bell pepper and continue to cook for an additional 1-2 minutes.
- Adding the Sauce:
- Pour the prepared sauce into the pan and bring it to a gentle boil. Let it simmer for 2-3 minutes.
- Shake the cornstarch mixture and gradually stir it into the sauce. Let it continue to simmer until the sauce reaches the desired thickness. Reduce the heat to low.
- Reintroducing the Chicken:
- Add the cooked chicken back into the pan, stirring to combine. Let the chicken heat through in the sauce. Serve the stir fry over the prepared rice.
Notes
Pro Tips:
Frozen broccoli can be substituted for fresh. Simply thaw and pat dry before using.
You can add a variety of ingredients such as julienned carrots, water chestnuts, celery, or kale to customize the dish.
For additional toppings, consider using green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds.
To reduce sodium, opt for low-sodium soy sauce or broth.
For an extra depth of flavor, deglaze the skillet after cooking the chicken with ½ cup dry white wine (such as Chardonnay, Pinot Grigio, or Sauvignon Blanc). Allow it to reduce by half over medium heat before adding the vegetables.
Frozen broccoli can be substituted for fresh. Simply thaw and pat dry before using.
You can add a variety of ingredients such as julienned carrots, water chestnuts, celery, or kale to customize the dish.
For additional toppings, consider using green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds.
To reduce sodium, opt for low-sodium soy sauce or broth.
For an extra depth of flavor, deglaze the skillet after cooking the chicken with ½ cup dry white wine (such as Chardonnay, Pinot Grigio, or Sauvignon Blanc). Allow it to reduce by half over medium heat before adding the vegetables.