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 broccoli and chicken stir fry, how to make chicken and broccoli stir fry, how to stir fry chicken and broccoli, stir fry chicken and broccoli
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 4servings
Calories 345kcal
Author Beth Pierce
Ingredients
Stir Fry Sauce
1cuplow-sodium chicken broth
3tablespoonslow-sodium soy sauce
1tablespoonrice vinegar
1tablespoongrated ginger
2tablespoonshoneyor mirin
3clovesgarlic minced
1teaspoonsrirachaor chili paste
½teaspoonsesame oil
1 ½teaspoonscornstarch
Chicken and Broccoli
1lb.boneless skinless chicken breast or skinless chicken thighs cut in bite-size piece
Kosher salt and fresh ground black pepper to taste
2tablespoonscornstarch
3tablespoonsvegetable oil
1small onion cut in half moon strips
1lb.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
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.