Description
This Chicken and Broccoli Stir Fry recipe is a quick and flavorful dish that combines tender chicken pieces with crisp broccoli florets in a savory sauce. Perfect for a busy weeknight dinner!
Ingredients
– 2 teaspoons canola oil
– 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
– 3 tablespoons cornstarch, divided
– 3/4 cup thinly sliced onion
– 2 teaspoons minced fresh ginger
– 4 cloves garlic, thinly sliced
– 5 cups broccoli florets
– 3/4 cup water
– 1/4 cup soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon light brown sugar
– 1/4 teaspoon crushed red pepper flakes, or to taste
– 1/4 teaspoon freshly ground black pepper
Instructions
1. In a medium bowl, toss the chicken pieces with 2 tablespoons of cornstarch until evenly coated.
2. Heat canola oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from skillet and set aside.
3. In the same skillet, add the onion, ginger, and garlic. Cook until fragrant.
4. Add broccoli florets and water to the skillet, cover, and cook until broccoli is tender-crisp.
5. In a small bowl, mix soy sauce, oyster sauce, brown sugar, red pepper flakes, black pepper, and 1 tablespoon of cornstarch. Pour over broccoli mixture and stir until thickened.
6. Return the cooked chicken to the skillet and stir until everything is well coated in sauce.
7. Serve hot over rice or noodles.
Notes
– For a spicier version, increase the amount of crushed red pepper flakes.
– You can add other vegetables like bell peppers or snap peas for added color and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 920mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 120mg