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Chicken and Broccoli Stir-Fry

A quick and easy chicken and broccoli stir-fry that brings the essence of home-cooked love with a fresh twist, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breasts, cut into 2-bite chunks Opt for organic, free-range chicken for better flavor.
  • 4 tablespoons vegetable oil, divided High-quality oil like avocado or peanut oil is recommended.
  • 3 tablespoons cornstarch, divided For creating a crispy exterior.
  • 3/4 teaspoon kosher salt, divided Essential for enhancing flavor.
  • 4 cups broccoli florets Use fresh for the best texture.
  • 1/2 cup chicken broth Low-sodium is best; can substitute vegetable broth.
Aromatics and Sauces
  • 2 cloves garlic, minced Fresh garlic adds aromatic punch.
  • 1 tablespoon fresh ginger, minced Brings a zesty kick.
  • 1 tablespoon soy sauce A must-have for umami flavor.
  • 1 tablespoon oyster sauce Adds richness; can be omitted.
  • 1 teaspoon honey Balances savory notes.
  • 1 teaspoon sesame oil Optional for distinctive flavor.
  • 1/2 teaspoon black pepper Freshly ground for optimal taste.

Method
 

Preparation
  1. In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch and 1/2 teaspoon of kosher salt.
  2. Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat.
Cooking
  1. Add the chicken in a single layer and let it cook undisturbed for about 5 minutes until golden-brown.
  2. Flip the chicken and push to one side of the pan.
  3. In the empty space, add the minced garlic and ginger, cooking for about 30 seconds until fragrant.
  4. In a small bowl, stir the remaining 2 tablespoons of cornstarch into the chicken broth until dissolved, then add to the skillet along with the broccoli, soy sauce, oyster sauce, honey, sesame oil, and black pepper.
  5. Stir everything well, cover the pan, and cook for another 3-5 minutes until the broccoli is bright green and crisp-tender.
  6. Ensure the chicken reaches an internal temperature of 165°F and broccoli is to your liking.
Serving
  1. Serve your chicken and broccoli on rice or noodles hot.

Notes

For the crispiest chicken, avoid overcrowding the pan. Leftovers are great in salads or wraps. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.