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Enjoy a delicious and quick Chicken and Broccoli Stir-Fry cooked in a savory tangy sauce, perfect for a satisfying meal.
Can't you hear the skillet already a sizzlin'?! It's Chicken and Broccoli Stir-Fry time! Get your mouth watering for a big pile of juicy chicken and tender broccoli all cooked in a tangy, savory sauce! Below the pile is another large helping of soft Jasmine rice... the perfect companion to bring all the flavors together! This dish is one-pot, ready in under thirty minutes, and oh, so filling! You'll be wishing and hoping that every day is Chicken and Broccoli Stir-Fry day!
Ingredients
- 1 pound chicken breasts boneless and skinless, cubed
- 3 scallions white parts only, thinly sliced on a bias
- 2 tablespoons sugar
- 1 tablespoon dark sesame oil
- 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 2 cloves garlic minced, divided
- 1 tablespoon plus 1 teaspoon cornstarch
- kosher salt to taste
- freshly ground black pepper to taste
- 1/3 cup plus 2 tablespoons water plus more to taste, divided
- 3 tablespoons vegetable oil divided
- 5-6 cups broccoli florets and sliced stalks keep the 2 cuts separate
- 1-inch piece fresh ginger peeled and minced
- red chili flakes optional, to taste
- 1 tablespoon hoisin sauce
- jasmine rice optional, to taste, cooked, for serving
- toasted sesame seeds optional, to taste, for serving
Directions
- In a medium bowl, toss the chicken with the scallion whites, the sugar, the sesame oil, the sherry, the soy sauce, 1/2 of the garlic, 1 teaspoon of the cornstarch, the salt, and the pepper.
- Allow the chicken to marinate at room temperature for 15 minutes.
- While the chicken marinates, in a small bowl, mix the remaining cornstarch and 1/3 cup of the water together and reserve.
- In large nonstick skillet over high heat, heat 1 tablespoon of the oil.
- Add the broccoli stems to the oil and stir-fry for 30 seconds.
- Add the florets, the remaining garlic, the ginger, the remaining water, the salt, and the black pepper to the broccoli stem mixture and stir-fry until the broccoli is bright green but still crisp, about 2 minutes.
- Transfer the broccoli mixture to a plate.
- To the same skillet, add the remaining oil, the marinated chicken, and the red chili flakes and stir-fry until the chicken loses its raw color and starts to brown, about 3 minutes.
- Add the hoisin sauce and the broccoli mixture into the skillet with the chicken mixture. Toss to heat through.
- Stir the reserved cornstarch mixture into the stir-fry mixture.
- Bring the stir-fry mixture to a boil and cook until the sauce has thickened. If the sauce needs to be thinner, add more of the water.
- Taste the stir-fry and season with the salt and the pepper, if needed.
- Divide the rice among 4 plates, top with the stir-fry, and sprinkle with the sesame seeds.
- Serve.
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