This Chicken and Broccoli Stir Fry is a speedy, delicious meal with an Asian flair. Even the pickiest husbands will go back for seconds!
Chicken and Broccoli Stir Fry
Bill grew up in a meat and potatoes family. Pizza was not a meal, but a snack. Ethnic foods were rarely served. Potatoes accompanied every meal.
So when we went on a vacation to Vancouver as newlyweds, I found it necessary to drag him to Chinatown to immerse him in the world of Asian cuisine. He didn’t go away hungry, but I heard a lot of grumbling.
Through the years, Bill has actually learned to enjoy my stir fries, though he eats them with a fork. This Chicken and Broccoli Stir Fry drew accolades, plus it’s a quick weeknight option.
Tips for Making a Chicken Stir Fry
I love making an easy entree, especially for dinner on a busy weekday. This stir fry can be easily adapted with your favorite vegetables and protein source.
- The ingredients that make up the stir fry sauce is my current go-to recipe with soy sauce, sesame oil, oyster sauce, garlic, ginger, etc. It reminds me of my first taste of real Chinese food as a teen.
- But the rest of the ingredients are up to you! This dish works with other meat besides chicken. Try thin slices of pork tenderloin or flank steak. Chopped chicken thighs would be delicious, too.
- I kept the vegetables very simple and just used broccoli florets. Other times, I empty the veggie bin and add thinly sliced cabbage, carrots, red bell pepper and some onions.
- It’s the delicious sauce that’s key. Make sure to make a simple pot of rice as a side dish. The perfect pairing with an Asian stir fry.
It starts off as one day a week and soon becomes a way of life… that is how it all began. Spending time Around the Family Table brings rewards, and reminds us to spend more time cooking, eating and conversing together.
We are excited to kick-off Weekday Supper Recipes full of inspiration. A full month of fabulous easy recipes every night of the week from our talented contributors. Today, I’m sharing this quick, flavorful chicken and broccoli stir fry! Hope you’ll give it a try!
You may need these supplies to make this chicken and broccoli stir fry recipe:
More Easy Dinner Ideas You’ll Love:
If you’re a stir fry fan, this Easy Asian Beef with Peppers is another winner. Chicken Chipotle Quesadillas are a delicious Tex-Mex option, and this Sun-Dried Tomato and Sausage Pasta with Broccoli has a bit of an Italian twist and is a frequent flyer at our house!
Photo of me with my mom and 3 sisters at what I think is The House of Lum Chinese restaurant in Aspen, Colorado, in the 1970’s. Obviously, having our dad take our photo was enough to cause some attitude!!
- 4 boneless, skinless chicken breasts, cubed (if they're large use 2-3)
- 2 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/4 teaspoon salt
- 1 tablespoon dry sherry
- 1 tablespoon dark sesame oil
- 1/3 cup water
- 3 tablespoons vegetable oil
- 2 heads broccoli, florets only
- 1/2-1 teaspoon crushed red pepper flakes, optional, to taste
- 1 tablespoon oyster sauce
- Cooked rice, to serve
- Marinate the chicken with half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of cornstarch, 1 teaspoon salt, sherry and sesame oil for approximately 15 minutes. Mix the rest of the cornstarch in 1/3 cup water.
- Heat a large nonstick frying pan over high heat. Add one tablespoon of the oil, then add broccoli and stir fry for about a minute. Add the remaining ginger, garlic, 2 tablespoons of water and 1/4 teaspoon of salt. Stir fry for about 2 more minutes...broccoli should remain bright green. Remove to plate.
- Reheat pan and all the remaining oil. Stir fry chicken with red pepper flakes till chicken is lightly browned on both sides, about 3 minutes. Add oyster sauce, then return broccoli to pan. Stir in remaining cornstarch and cook till thickens. Add water if sauce is too thick.
- Serve with rice.
Amount Per Serving: Calories: 413Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 1124mgCarbohydrates: 21gFiber: 1gSugar: 7gProtein: 39g