Stir Fry Chicken and Broccoli
Whip up a restaurant-quality meal in just 25 minutes with this Stir Fry Chicken and Broccoli recipe, a perfect blend of tender chicken strips, crisp broccoli, and a savory homemade stir-fry sauce bursting with flavors of soy, oyster sauce, garlic, and ginger. This wholesome, one-pan dish is a quick and easy dinner solution that’s packed with protein, vibrant vegetables, and a glossy, flavorful sauce that clings to every bite. Highlighted by the nutty aroma of sesame oil and a sprinkle of optional scallions for garnish, this Asian-inspired chicken and broccoli stir fry is perfect served over steamed rice or noodles, making it a family-friendly go-to or a meal-prep staple. Whether you're craving a healthy and delicious weeknight dinner or a lunch that’s loaded with flavor, this stir fry delivers big taste with minimal effort!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 4 cups Broccoli florets
- 3 cloves Garlic
- 0.25 cup Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 0.33 cup Chicken broth
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Ginger
- 2 tablespoons Scallions (optional)
Instructions
Cut the chicken breast into thin, bite-sized strips. Season with salt, pepper, and 1/2 teaspoon of cornstarch. Set aside.
Chop the broccoli into small florets and mince the garlic and ginger.
In a small bowl, mix soy sauce, oyster sauce, sesame oil, chicken broth, and the remaining 1/2 teaspoon of cornstarch. Stir until smooth and set aside as the stir-fry sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 4-5 minutes until golden brown and cooked through. Remove the chicken and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet, then toss in the garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the broccoli florets and stir-fry for 3-4 minutes until bright green and tender-crisp. If needed, add a splash of water to help steam the broccoli.
Return the cooked chicken to the skillet. Pour the prepared stir-fry sauce over the chicken and broccoli.
Stir everything together and continue cooking for 2 minutes until the sauce thickens and coats the chicken and broccoli.
Garnish with chopped scallions if desired. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 25.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6138 mg | 267% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 5.2 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1707 mg | 36% | |
*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.
