Sometimes you just want a quick fix for dinner or the AIO bowl type of thing. This chicken and broccoli stir-fry recipe is the perfect entree for those kinds of meals. It’s quick to make (faster if you used frozen broccoli) and contains few ingredients than most other stir-fry dishes.
![Chicken and broccoli stir-fry recipe](https://howdaily.com/wp-content/uploads/2017/08/chicken-broccoli-stir-fry-640x960.jpg?x67400)
Plus, both chicken and broccoli are healthy, especially for those on a special diet or meal restrictions. Don’t want to use cornstarch, omit it, and reduce the amount of liquid, just throw sesame oil straight into the pan for its aroma.
I always pre-cook my broccoli beforehand with chicken stock to have their scent fully immersed before the final mix-in. Plus, doing this way I can control how crisp/soft my broccoli going to be. Cause sometimes, with frozen broccoli, you do have to cook longer in an account of the temperature.
![Healthy chicken and broccoli stir fry](https://howdaily.com/wp-content/uploads/2017/08/healthy-chicken-broccoli-stir-fry-640x960.jpg?x67400)
This dish is simple to make since most of the ingredients are the norm in my kitchen, it’s a quick fix meal for our family. But if you do grocery shopping, raw broccoli and fresh chicken always taste better.
![Stir-fried chicken broccoli](https://howdaily.com/wp-content/uploads/2017/08/stir-fried-chicken-broccoli-800x534.jpg?x67400)
This dish could be served with steam or fried rice or go over pasta fairly well. For pasta, just stir-fry the cooked pasta at the very end (after the broccoli) and you’ll have something like the hibachi chicken noodle. Enjoy
![Stir-fried chicken broccoli](https://howdaily.com/wp-content/uploads/2017/08/stir-fried-chicken-broccoli-150x150.jpg?x67400)
Recipe for Chicken and Broccoli Stir-fry
Ingredients
- 1 lb chicken ribs meat or breast
- 5 cups broccoli florets
- 2 cups mixed vegetable optional- reduce broccoli if used
- 3 scallion
- 2 cloves garlic
- 2 Tbsp soy sauce
- 1 tsp sugar
- 1 cup chicken stock
- 1 Tbsp veggies oil
- 2 Tbsp oyster sauce
- 1 Tbsp roasted sesame
Sauce
- 1 Tbsp cornstarch
- 1/2 cup unsalted chicken stock
- 1 Tbsp sesame oil
- 1 tsp mushroom seasoning
Instructions
- Wash and cut the chicken to your prefer size (e.g. 1-inch cube, chunk, etc.)
- Crush or mince garlic.
- Chop and Separate the green and white parts of scallion.
- Chop broccoli into equal pieces.
- In your wok or saute pan over high heat, add 1 Tbsp veggies oil and half the crushed garlic. Stir to lightly brown the garlic.
- Add broccoli (and optional veggies mix if used) and 1 Tbsp oyster sauce. Stir quickly to mix well about 2 minutes.
- Add 1 cup of chicken stock and cook until broccoli a little bit harder than desired tenderness(cover for 2 minutes if need).
- Stir a few times in between and Transfer broccoli (with liquid and all) to another container.
- Put that same wok/saute pan back onto heat source.
- Add 1 Tbsp of veggies oil, remaining crushed garlic and the chopped white part of scallion.
- Saute a few minutes till garlic brown and scallion soften, then add chicken.
- Now add 2 Tbsp soy sauce and 1 tsp sugar. Stir chicken well to mix.
- When the chicken is brown a little bit and its liquid reduced (not burnt), add the liquid from the cooked broccoli. Stir and cook for 3-5 minutes until chicken are fully-cooked.
- Meanwhile, prepare the sauce by whisking all the sauce ingredients in a separate container till fully mix.
- Add back the broccoli, stir a few times to mix with chicken.
- Pour the prepared sauce (while stirring its container to make sure no cornstarch residue on bottom) into wok/sauce pan.
- Stir the chicken and sauce mixture well to fully incorporate. You will notice that the sauce become thick and more sauce-like now.
- Remove from heat and sprinkle some roasted sesame or ground pepper.
- Serve hot.
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