Asian chicken broccoli stir-fry (Print Version)
# Ingredients:
→ Stir-fry sauce
01 -
3 tablespoons (45ml) low-sodium soy sauce
02 -
1 teaspoon (5ml) rice vinegar
03 -
1 teaspoon (5ml) toasted sesame oil
04 -
1 teaspoon cornstarch
05 -
3/4 cup (180ml) chicken broth
06 -
1 teaspoon (5g) brown sugar
07 -
1 teaspoon (5g) sriracha sauce, adjust to taste
08 -
3 cloves garlic, minced
09 -
1 tablespoon fresh ginger, grated
→ Main ingredients
10 -
2 tablespoons vegetable or canola oil
11 -
1.5 lbs (650g) boneless skinless chicken breast, cut into bite-sized pieces
12 -
1/2 teaspoon freshly ground black pepper
13 -
1 small yellow onion, thinly sliced
14 -
8 oz (225g) mushrooms, sliced
15 -
1 lb (450g) broccoli florets, cut into bite-sized pieces
16 -
1 teaspoon toasted sesame seeds for garnish (optional)
# Instructions:
01 -
In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, and cornstarch until well combined and no cornstarch lumps remain. Add the chicken broth, brown sugar, sriracha, minced garlic, and grated ginger. Stir well and set aside.
02 -
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Season the chicken pieces with black pepper. When the oil is hot, add the chicken and cook for 3-4 minutes until golden brown on the outside but not quite cooked through. Transfer to a plate and set aside.
03 -
Add the remaining tablespoon of oil to the same pan. Add the sliced onions and cook for 1 minute until they begin to soften. Add the mushrooms and cook for another 2-3 minutes until they release their moisture and begin to brown. Add the broccoli florets and 2 tablespoons of water. Cover the pan and steam for about 3 minutes until the broccoli is bright green and crisp-tender.
04 -
Give the sauce mixture a quick stir (as the cornstarch may have settled) and pour it into the pan with the vegetables. Bring to a simmer and cook for 1-2 minutes until the sauce begins to thicken. Return the chicken to the pan along with any accumulated juices. Stir to coat everything in the sauce and continue cooking for another 2 minutes until the chicken is fully cooked and everything is hot. Sprinkle with toasted sesame seeds before serving if desired.
# Notes:
01 -
This quick and healthy chicken and broccoli stir-fry makes a perfect weeknight dinner. Serve over steamed rice or noodles to soak up the delicious sauce. The dish comes together in just 30 minutes and leftovers keep well in the refrigerator for up to 3 days.