Chicken and Broccoli Stir Fry

This Chicken and Broccoli Stir Fry gives a whole new meaning to the label “easy chicken dinner.” It’s a breeze to make, yet the end result is full of flavor and sure to satisfy! Plus, it’s a healthy chicken recipe to keep you on the right track with those New Year’s resolutions.

I’ve always loved stir-fry recipes. My mom made a loaded veggie stir-fry when I was growing up, so now I always crave it. Here, you get bite-sized chicken pieces pan-seared until they’re golden brown. Then broccoli is cooked until tender, and you toss the chicken and broccoli with a teriyaki-style sauce. It’s got such a tasty combination of flavors, and it’s sure to curb those Chinese take-out cravings – without all the frying and high calories.

And to make it that much healthier, go with brown rice, and you can even swap out that 1 Tbsp brown sugar with another 1 Tbsp honey. But whatever you do here, don’t leave out the corn starch! It is a key ingredient and this dish wouldn’t be the same without it. As I’ve mentioned before, I recommend using Argo Corn Starch. It’s a brand I’ve been using as long as I can remember, and I love their convenient stay-fresh containers with a resealable lid.

Why You’ll Love This Recipe

This Chicken and Broccoli Stir Fry is a perfect blend of simplicity and deliciousness. You’ll love how quickly it comes together on a busy weeknight, and the flavors are so satisfying without being heavy. Plus, the recipe is versatile, allowing you to make healthy swaps if you prefer.

Kitchen Equipment You’ll Need

• 12-inch nonstick skillet
• Measuring cups and spoons
• Mixing spoon
• Knife and cutting board

Ingredients:

• 2 cups broccoli florets
• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 2 teaspoons cornstarch
• 2 teaspoons finely chopped ginger
• 1 cup chicken broth
• 2 garlic cloves, finely chopped
• 3 tablespoons soy sauce
• 2 teaspoons sugar

Instructions:

1. Spray a 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic, and ginger. Fry for 2 to 3 minutes or until the chicken is brown.
2. Add 3/4 cup of the broth, the soy sauce, and sugar. Cover and cook over medium heat for 5 minutes, stirring twice.
3. Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in the center and broccoli is crisp-tender.
4. Mix cornstarch with the remaining 1/4 cup broth; stir into the chicken mixture. Cook, stirring frequently, until sauce is thickened.

Tips for Success

• Ensure your skillet is hot before adding the chicken to achieve a nice sear.
• Don’t overcook the broccoli; it should be crisp-tender.
• Stir the cornstarch mixture well to avoid lumps in the sauce.

Additional Tips or Variations

Feel free to add more vegetables like bell peppers or snow peas for extra color and nutrients. For a spicy kick, add a pinch of red pepper flakes. If you prefer a gluten-free option, use tamari instead of soy sauce.

Nutritional Highlights (Per Serving)

This stir fry is a well-balanced meal packed with protein from the chicken and fiber from the broccoli, making it a nutritious choice that is also low in calories.

Frequently Asked Questions (FAQ)

Can I use frozen broccoli? Yes, you can use frozen broccoli. Just make sure to thaw and drain it before adding to the skillet.

How can I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.

Can I make this dish vegetarian? Absolutely! Substitute the chicken with tofu or tempeh for a vegetarian version.

Conclusion

This Chicken and Broccoli Stir Fry is not only quick and easy to prepare, but it’s also a healthy and tasty dish that’s sure to become a family favorite. Give it a try and let us know how it turned out for you! We’d love to hear your feedback and any variations you tried in the comments below.