Chicken and Broccoli Stir Fry

Make this easy Chicken and Broccoli Stir Fry with an easy, slightly sweet, spicy ginger honey stir fry sauce. Skip the drive to pick up carry-out and bring the authentic taste of this good stir fry right to your own kitchen.

Course main meal chicken

Cuisine Asian

Keyword chicken and broccoli, easy chicken and broccoli stir fry, how to stir fry chicken and broccoli

Prep Time 15

Cook Time 15

Servings servings

Calories 345kcal

Author Beth Pierce

Ingredients

Stir Fry Sauce

1 cup low sodium chicken broth
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon grated ginger
2 tablespoons honey or mirin
3 cloves garlic minced
1 teaspoon sriracha or chili paste
½ teaspoon sesame oil
1 ½ teaspoons cornstarch

Chicken and Broccoli

1 lb. boneless skinless chicken breast or skinless chicken thighs cut in bite size piece
Kosher salt and fresh ground black pepper to taste
2 tablespoons cornstarch
3 tablespoons vegetable oil
1 small onion cut in half moon strips
1 lb. broccoli florets cut into bite size

Instructions

Whisk together the chicken broth, soy sauce, rice vinegar, ginger, honey, garlic, sriracha, sesame oil, and cornstarch. Set that aside for a few minutes.
Season the chicken pieces with salt and pepper. Combine chicken and 2 tablespoons cornstarch in a zipper bag or bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chicken in a single layer, cooking until golden brown on both sides and cooked through. Plate the chicken. If necessary, add 1 more tablespoon of oil and cook the remaining chicken, and plate it.
Add 1 tablespoon oil to the same skillet over medium heat. Add onion and cook for 1-2 minutes, stirring several times. Add the broccoli to the skillet with the onion. Cook for 1-2 minutes, stirring several times. Plate the vegetables.
Whisk the sauce that you set aside to make sure the cornstarch has not settled to the bottom. Add it to the skillet and cook over medium heat until slightly thickened. Add the cooked chicken and vegetables back to the skillet. Cook for 1-2 minutes or until the chicken is heated through.
Serve over rice or Asian noodles.

Notes

Dry the broccoli after washing and cut the crown into bite-size florets.
Cut the chicken breast into small thin bite-size uniform pieces so they cook quickly and evenly.
Shake the cornstarch and chicken in a plastic zipper bag to coat.
Stir fry moves very quickly, so all your attention should be on the dish so you don't overcook the chicken, broccoli, or sauce.
Broccoli takes just a couple of minutes to cook crisp-tender.
Try adding a variety of veggies like bell peppers, carrots, mushrooms, snap peas, baby corn, cauliflower rice, or scallions.
For even more flavor, add roasted peanuts or roasted cashews
For best results, serve promptly.
If you like a little kick, add a few red pepper flakes, a little more sambal oelek (chili paste), or a little more sriracha.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

Nutrition