Chicken and Broccoli Stir-fry
Chicken and Broccoli Stir-fry
Ingredients
For the Chicken Marinade
- 1 1/4 pounds chicken breast, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Stir-fry
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 carrot, peeled and thinly sliced
- 1 red bell pepper, cored and sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
For the Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes, optional
For Serving
- 4 cups cooked white rice, for serving
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare the other ingredients.
⏱️ 5 min
- 2
Prepare all your vegetables: cut broccoli into florets, thinly slice the carrot, core and slice the red bell pepper, mince the garlic, and grate the fresh ginger. Having all ingredients prepped and ready is key for stir-frying.
⏱️ 10 min
- 3
In a medium bowl, whisk together the chicken broth, 1/4 cup soy sauce, brown sugar, rice vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and red pepper flakes (if using) until the sugar is dissolved and the mixture is smooth. Set aside.
⏱️ 2 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook for 3-4 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 5 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets, carrots, and red bell pepper. Stir-fry for 3-5 minutes until the vegetables are tender-crisp. Add the minced garlic and grated ginger and stir-fry for another 30 seconds until fragrant.
⏱️ 5 min
- 6
Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick whisk again and pour it over the chicken and vegetables. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
⏱️ 3 min
- 7
Serve immediately over hot cooked white rice, garnished with toasted sesame seeds.
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Broccoli Stir-fry
Ingredients
For the Chicken Marinade
- 1 1/4 pounds chicken breast, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Stir-fry
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 carrot, peeled and thinly sliced
- 1 red bell pepper, cored and sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
For the Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes, optional
For Serving
- 4 cups cooked white rice, for serving
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare the other ingredients.
⏱️ 5 min - 2
Prepare all your vegetables: cut broccoli into florets, thinly slice the carrot, core and slice the red bell pepper, mince the garlic, and grate the fresh ginger. Having all ingredients prepped and ready is key for stir-frying.
⏱️ 10 min - 3
In a medium bowl, whisk together the chicken broth, 1/4 cup soy sauce, brown sugar, rice vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and red pepper flakes (if using) until the sugar is dissolved and the mixture is smooth. Set aside.
⏱️ 2 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook for 3-4 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 5 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets, carrots, and red bell pepper. Stir-fry for 3-5 minutes until the vegetables are tender-crisp. Add the minced garlic and grated ginger and stir-fry for another 30 seconds until fragrant.
⏱️ 5 min - 6
Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick whisk again and pour it over the chicken and vegetables. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
⏱️ 3 min - 7
Serve immediately over hot cooked white rice, garnished with toasted sesame seeds.