Description
A quick and flavorful stir-fry recipe combining tender chicken breast and crisp broccoli florets in a savory homemade sauce. Perfect for a nutritious and satisfying dinner that comes together in just 25 minutes.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 4 cups broccoli florets
- 2 tablespoons vegetable oil, divided
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup chicken broth or water
Sauce Ingredients
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, brown sugar, rice vinegar, and sesame oil until the mixture is smooth and well combined. Set aside.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breasts and cook until they are browned and cooked through, approximately 5 to 6 minutes. Remove the chicken from the pan and set aside.
- Sauté aromatics: In the same pan, add the remaining 1 tablespoon of oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant, being careful not to burn them.
- Steam the broccoli: Add the broccoli florets and the chicken broth or water to the pan. Cover and let the broccoli steam for 2 to 3 minutes, until it’s tender-crisp.
- Combine and stir-fry: Return the cooked chicken to the pan with the broccoli. Pour the prepared sauce over the ingredients and stir-fry everything together for another 2 to 3 minutes. The sauce will thicken and coat the chicken and broccoli beautifully.
- Serve: Serve the chicken and broccoli stir-fry hot, ideally over steamed rice or noodles, for a complete meal.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- Adjust the sauce ingredients to taste, especially the sugar and soy sauce for sweetness and saltiness.
- Add a pinch of red pepper flakes for a spicy kick.
- Fresh broccoli is preferred, but frozen broccoli florets can be used if steamed briefly beforehand.
- Serve immediately to enjoy the crispness of the broccoli and to prevent the chicken from drying out.
