Chicken and Broccoli Stir Fry
A simple yet exquisite Chicken and Broccoli Stir Fry that brings warmth and joy to the dinner table, ready in just 25 minutes.
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces You can swap with tofu for a plant-based option.
- 2 cups fresh broccoli florets Snap peas or bell peppers could make delightful substitutes.
- 2 tablespoons vegetable oil Olive oil works, but watch the heat!
- 3 cloves garlic, minced Because everything's better with garlic.
- 1 tablespoon fresh ginger, grated A little kick that adds depth.
- 1/4 cup soy sauce Low sodium if you prefer, or try coconut aminos for a soy-free option.
- 1 tablespoon oyster sauce Or a vegetarian alternative.
- 1 teaspoon cornstarch To thicken that glorious sauce.
- Salt and pepper To taste.
Instructions
Preparation
- Start by chopping the chicken into bite-sized pieces and washing the broccoli florets. Mince the garlic and grate the ginger.
- In a medium bowl, combine diced chicken with half the soy sauce, ginger, and garlic. Allow it to marinate for about 10 minutes.
Cooking
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the marinated chicken to the pan, and let it sear until browned and cooked through, about 5–7 minutes.
- Toss in the broccoli and stir-fry for 3 minutes until it brightens and becomes tender-crisp.
- In a small bowl, whisk together the remaining soy sauce, oyster sauce, cornstarch, and a splash of water. Pour this mixture over the chicken and broccoli, stirring until it thickens.
- Sprinkle with salt and pepper to taste, then transfer to a serving plate.
Notes
For variations, consider adding nuts for crunch, spice it up with chili, or use different sauces. Serve with jasmine rice or noodles for a filling dinner.