Chicken Broccoli Stir Fry
Make Chicken Broccoli Stir Fry for a quick and healthy weeknight takeout at home! Juicy chicken and crisp broccoli all tossed in a stir fry sauce for a meal that everyone will love.
Servings: 4
Cost: $10.43, $2.61 per Servings
Ingredients
For the Stir fry:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 Tablespoon Olive Oil divided
- 4 cups broccoli florets
- 1 small Yellow Onion chopped
For the Sauce:
- ⅔ cup Water
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 Tablespoon sesame oil
- ¼ teaspoon Ground Ginger
- 1 teaspoon Minced Garlic
- ½ teaspoon Black Pepper
Serving:
- Sesame seeds for garnish optional
Instructions
- In a small bowl, whisk together ? cup water, ¼ cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons cornstarch, 1 tablespoon sesame oil, ¼ teaspoon ground ginger, 1 teaspoon minced garlic, and ½ teaspoon black pepper. Set aside.
- Heat ½ tablespoon olive oil in a large wok or skillet over medium-high heat. Add 1 pound boneless skinless chicken breasts cut into bite-sized pieces and spread them out into a single layer.
- Let the chicken cook for 1 minute without moving it so it gets a good sear, then continue to stir fry for 5-6 minutes until cooked through and golden brown.
- Remove the chicken from the pan to a separate plate and set aside.
- Add the remaining ½ tablespoon olive oil to the pan. Add 4 cups broccoli florets and 1 small chopped yellow onion to the pan and sauté for 3-4 minutes until the onion is soft and the broccoli is tender but still crisp.
- Pour the prepared sauce over the broccoli and onions. Stir fry for another 2-3 minutes until the sauce thickens and coats everything evenly.
- Return the chicken back to the pan. Stir for approximately 30 seconds until the chicken is coated with the sauce and is heated through.
- Serve garnished with sesame seeds, if desired and enjoy!
Video
Notes
Cut florets into similar sizes for even cooking. Watch the broccoli closely while it cooks so that it doesn't get overcooked and mushy.
The cornstarch thickens the sauce. For a thicker sauce, you can increase to 1 1/2 tablespoons.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 282kcal | Carbohydrates: 19g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 977mg | Potassium: 794mg | Fiber: 3g | Sugar: 9g | Vitamin A: 603IU | Vitamin C: 85mg | Calcium: 67mg | Iron: 2mg
