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Prepare the ingredients: Cut the boneless, skinless chicken breasts into 1-inch pieces. Cut the broccoli into bite-sized florets. Mince the garlic cloves and grate the fresh ginger.

Make the stir-fry sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, Sriracha, light brown sugar, and sesame oil. In a separate tiny bowl, whisk the cornstarch with the cold water to create a slurry. Set both aside.

Cook the chicken: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and stir-fry for 4 to 6 minutes, until browned and cooked through. Remove the chicken from the wok and set aside.

Stir-fry the broccoli: Add the broccoli florets to the same wok (add a splash more oil if needed). Stir-fry for 3 to 5 minutes, until tender-crisp. If desired, add a tablespoon or two of water and cover for 1-2 minutes to steam the broccoli slightly.

Combine and sauce: Return the cooked chicken to the wok with the broccoli. Give the prepared sauce a quick whisk, then pour it over the chicken and broccoli. Stir well to coat. Add the cornstarch slurry and stir constantly for 1 to 2 minutes, until the sauce thickens to your desired consistency.

Serve: Remove from heat. Divide the spicy chicken and broccoli stir-fry among 4 bowls, serving over warm cooked white rice. Garnish with toasted sesame seeds and thinly sliced green onions before serving.


Prepare the ingredients: Cut the boneless, skinless chicken breasts into 1-inch pieces. Cut the broccoli into bite-sized florets. Mince the garlic cloves and grate the fresh ginger.

Make the stir-fry sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, Sriracha, light brown sugar, and sesame oil. In a separate tiny bowl, whisk the cornstarch with the cold water to create a slurry. Set both aside.

Cook the chicken: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and stir-fry for 4 to 6 minutes, until browned and cooked through. Remove the chicken from the wok and set aside.

Stir-fry the broccoli: Add the broccoli florets to the same wok (add a splash more oil if needed). Stir-fry for 3 to 5 minutes, until tender-crisp. If desired, add a tablespoon or two of water and cover for 1-2 minutes to steam the broccoli slightly.

Combine and sauce: Return the cooked chicken to the wok with the broccoli. Give the prepared sauce a quick whisk, then pour it over the chicken and broccoli. Stir well to coat. Add the cornstarch slurry and stir constantly for 1 to 2 minutes, until the sauce thickens to your desired consistency.

Serve: Remove from heat. Divide the spicy chicken and broccoli stir-fry among 4 bowls, serving over warm cooked white rice. Garnish with toasted sesame seeds and thinly sliced green onions before serving.
