Broccoli and chicken stir fry

Chicken and broccoli stir in a white bowl with broccoli, fresh broccoli, and kitchen towel

Broccoli and chicken stir fry

This Chicken and broccoli stir fry is a good stir fry dish that's always a winner when it comes to quick, flavorful, and nutritious meals.

Course Dinner

Cuisine Asian

Prep Time 25

Cook Time 30

Total Time 55

Servings Servings

Calories 638kcal

Author Savory Thoughts

Cost $17.82

Equipment

Wok or Large Pan

Ingredients

1 ½ lb. chicken breast sliced into thin strips
1 head of broccoli cut into bite-sized florets or 1 ½ lbs.
4 green onions chopped (whites and greens separated)
1 habanero pepper finely diced (or more if you love the heat!)
2- inch piece of ginger minced
2 tablespoon oyster sauce
½ cup soy sauce for the sauce plus 2 tablespoon soy sauce for the chicken
1 ½ tablespoon sesame oil
2 tablespoon cooking oil for the chicken vegetable, avocado, or peanut oil
½ cup water for the sauce
4 teaspoon cornstarch divided
Sesame seeds for garnish, optional
Salt and pepper

Instructions

Prep Everything First: Wash and pat the chicken breast dry with a clean paper towel. Slice the chicken thinly so it cooks quickly.
Mince the ginger and dice the habanero finely. Be careful when handling habaneros—wash your hands afterward to avoid spicy surprises!
Slice or chop the green onions, separating the white and green parts. We will add the green parts later towards the end of the cooking process. This will provide some richness in color to the dish chicken and broccoli stir fry.
Cut the broccoli florets and set them aside. Be sure to wash the broccoli first before cooking.
In a medium-sized measuring glass cup (equivalent to 4 cups total), pour in ½ cup of water, soy sauce, sesame oil, oyster sauce, sugar, and cornstarch, and mix well to combine.
Season and Cook the Chicken:
Heat 2 tablespoons of cooking oil in a large pan or wok over medium-high heat.
Lightly season the chicken with salt and pepper, 2 tablespoons of soy sauce, and 2 tablespoons of cornstarch. Add the sliced chicken and cook for 6-8 minutes, stirring occasionally to avoid sticking. Continue to cook until it’s golden brown and cooked through. Only cook a small batch at a time.
Repeat the process with the remaining chicken. Remove the cooked chicken breast from the pan and set aside.
Stir Fry the Aromatics & Veggies:
In the same pan or wok, add a little more oil if needed, then toss in the ginger, habanero pepper, and white parts of the green onions. Sauté for about 30 seconds or until fragrant.
Add the broccoli florets and stir fry for 1-2 minutes.
cover and let the broccoli steam for 2 minutes until it’s tender-crisp.
Bring It All Together:
Return the cooked chicken to the pan.
Stir in the oyster sauce and soy sauce mixture. Mix well so everything gets coated. Reduce the heat to medium-low.
Once the sauce has thickened and the meat and vegetables are cooked, sprinkle in the green parts of the onions and stir one last time. Serve & Enjoy

Notes

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Calories are estimated per serving.

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Nutrition