Chicken and Broccoli Stir-Fry
Transform your weeknight dinner routine with this vibrant and flavorful Chicken and Broccoli Stir-Fry! Packed with tender chicken, crisp broccoli, and a colorful medley of red bell peppers and carrots, this dish delivers a perfect balance of healthy vegetables and protein. A homemade sauce featuring soy and oyster sauce ensures bold, savory flavors that are perfectly complemented by the aromatic notes of garlic and ginger. Finished with a drizzle of sesame oil and sprinkled with fresh green onions, this stir-fry comes together in just 30 minutes, making it an ideal choice for busy schedules. Serve it over fluffy white rice for a satisfying, restaurant-quality meal that will quickly become a family favorite. Perfect for those searching for quick stir-fry recipes, easy chicken dinners, or healthy meal ideas!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 3 cups Broccoli florets
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 teaspoons Cornstarch
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 1 medium Red bell pepper, sliced
- 1 medium Carrot, thinly sliced
- 2 whole Green onions, sliced
- 1 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 servings Cooked white rice
Instructions
Slice the chicken breast into thin, bite-sized strips.
In a small bowl, whisk together soy sauce, oyster sauce, and cornstarch. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the pan. Stir-fry for about 4-5 minutes, or until the chicken is browned and cooked through. Remove from the pan and set aside.
In the same pan, heat the remaining tablespoon of vegetable oil.
Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the broccoli florets, sliced carrots, and red bell pepper to the pan. Stir-fry for about 2-3 minutes.
Pour in the water, cover the pan with a lid, and let the vegetables steam for another 2-3 minutes, or until they are tender-crisp.
Remove the lid and return the cooked chicken to the pan. Add the sauce mixture and toss everything to coat evenly.
Drizzle sesame oil over the stir-fry, and add salt and black pepper to taste.
Continue to stir-fry for another minute until the sauce thickens and evenly coats the chicken and vegetables.
Sprinkle sliced green onions on top, and give the stir-fry a final toss.
Serve the chicken and broccoli stir-fry hot over cooked white rice.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5846 mg | 254% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 12.1 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 336 mg | 26% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2099 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
