Chicken and Broccoli Stir-fry
This Chicken and Broccoli Stir-fry is quick, flavorful, and nutritious! Tender chicken, crisp broccoli, and a savory garlic-ginger sauce make weeknight dinners a breeze.
Servings: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts cut into thin strips
- 2 cups broccoli florets
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- In a small bowl, combine the soy sauce, chicken broth, cornstarch, sesame oil, and sugar. Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer, season with salt and pepper, and cook for 4-5 minutes until golden and cooked through. Remove and set aside.
- In the same pan, add minced garlic and ginger. Stir-fry for about 30 seconds until fragrant without burning. Add broccoli florets and stir to coat. Cook for 3-4 minutes until broccoli is bright green and tender-crisp.
- Return the chicken to the pan with broccoli. Stir the sauce and pour over the ingredients. Cook for 2-3 minutes until the sauce thickens and coats everything evenly. Adjust salt and pepper to taste.
- Serve hot over steamed rice. Garnish with sesame seeds or sliced green onions if desired. Enjoy!
Equipment
- Large Skillet or Wok
- Small bowl
Notes
- Cut chicken breasts into uniform thin strips for even cooking.
- Use fresh ginger and garlic for the best flavor impact.
- Don’t overcrowd the pan; cook chicken in batches if needed to avoid steaming.
- Broccoli cooks quickly—watch closely to maintain crunch.
- Mix cornstarch with cold chicken broth before adding to sauce to prevent lumps.
