Chicken And Broccoli Stirfry

4 - 6 serving(s)

Prep Time: 5 mins

Total Time: 20 mins

Cal/Serv: 376

Chicken & Broccoli Variations

• 1/2 cup low-sodium chicken broth
• 1/3 cup reduced-sodium soy sauce
• 3 cloves garlic, finely chopped
• 3 Tbsp. honey
• 2 Tbsp. cornstarch
• 1 Tbsp. finely grated peeled ginger
• 2 tsp. toasted sesame oil
• 1 Tbsp. neutral oil
• 1 lb. boneless, skinless chicken thighs or breasts, cut into 1/2" pieces
• 2 medium heads broccoli, cut into bite-sized florets
• Cooked brown or white rice and toasted sesame seeds, for serving

• Step 1In a small bowl, whisk broth, soy sauce, garlic, honey, cornstarch, ginger, and sesame oil until cornstarch is dissolved.
• Step 2In a large skillet or wok over high heat, heat neutral oil. Cook chicken, undisturbed, until it easily releases from pan, 1 to 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown on all sides and just cooked through, about 5 minutes more. Transfer to a plate.
• Step 3In same skillet over medium-low heat, toss broccoli in broth mixture. Cover skillet and let broccoli steam until crisp-tender, 2 to 3 minutes.
• Step 4Uncover and return chicken and any accumulated juices to skillet. Cook, stirring, until sauce is thickened and chicken and broccoli are well coated, 1 to 2 minutes more.
• Step 5Divide rice among plates or bowls. Spoon stir-fry over. Top with sesame seeds.

stir fried pieces of chicken and broccol

if you’d like to add some diversity to this dish, you can replace some of the broccoli with other veggies. Bell peppers, onions, snap peas, green beans, or even asparagus would all work well. The key to adding any vegetables to this dish is to cut them into equally sized pieces. This way, the dish will cook at the same time and you won’t end up with any undercooked, crunchy veggies or any wilted and sad bites.