Chicken and Broccoli Stir Fry
A fast, dependable dinner with juicy chicken, crisp broccoli, mushrooms, onion, and a glossy savory sauce, all ready in about 30 minutes.
Equipment
- large heavy skillet
- wok
- Small bowl
- Whisk
Ingredients
Chicken and Broccoli
- 1 lb chicken breast (boneless skinless), cut into 3/4" pieces
- 2 Tbsp cooking oil (I used extra light olive oil), divided
- 1 lb broccoli cut into florets (about 5 cups)
- 1 small yellow onion sliced into strips
- 1/2 lb white button mushrooms thickly sliced
Stir Fry Sauce Ingredients
- 2/3 cup low sodium chicken broth
- 3 Tbsp low sodium soy sauce (use Tamari for gluten free), or added to taste
- 2 Tbsp light brown sugar packed (or honey to taste)
- 1 Tbsp corn starch
- 1 Tbsp sesame oil
- 1 tsp fresh ginger peeled and grated (lightly packed)
- 1 tsp garlic (2 small cloves), grated
- 1/4 tsp black pepper plus more to season chicken
Instructions
- In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside. You want the mixture smooth, with no starch hiding at the bottom. I like to give it a final whisk until it looks evenly tan and glossy.
- Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm. You should hear a steady sizzle when the chicken hits the pan. If you don’t, the pan needs another moment. For food safety, chicken should reach 165°F. See this food safety guidance if you want the official temperature chart.
- In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low. The mushrooms will give off some moisture first, then the pan will look drier again as things cook down. That’s normal. Crisp-tender is the goal, not soft.
- Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time. You’ll know it’s ready when the sauce looks glossy and lightly coats the vegetables instead of running like broth.
- Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice. This final step is quick, so don’t wander off. Once the chicken is back in, dinner is basically done.
Notes
Texture Tip: Cut the chicken into even, small pieces and keep the pan hot so the surface browns quickly instead of steaming.
Vegetable Tip: Keep the broccoli crisp-tender by avoiding an overcrowded pan. If needed, cook in batches for better browning.
Sauce Tip: Stir the sauce well right before pouring it in, because the corn starch can settle at the bottom and slow thickening.
Swap Tip: Tamari works in place of soy sauce for a gluten free option, and honey can replace the brown sugar if you prefer.
Make Ahead Tip: For the best texture, prep the chicken, vegetables, and sauce ahead of time, then cook just before serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Calories: 325kcalCarbohydrates: 21gProtein: 31gFat: 14gSaturated Fat: 2gCholesterol: 73mgSodium: 586mgPotassium: 1039mgFiber: 4gSugar: 10gVitamin A: 740IUVitamin C: 105mgCalcium: 68mgIron: 2mg
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