Description
This Chicken and Broccoli Stir Fry is a quick and flavorful meal featuring tender chicken breast, crisp broccoli, mushrooms, and onions tossed in a savory, slightly sweet sauce made with soy sauce, ginger, garlic, and sesame oil. Perfect for a healthy weeknight dinner, it’s stir-fried to perfection in a skillet or wok and served best over hot rice.
Ingredients
Scale
Protein
- 1 lb chicken breast (boneless skinless), cut into 3/4″ pieces
Vegetables
- 1 lb broccoli, cut into florets (about 5 cups)
- 1 small yellow onion, sliced into strips
- 1/2 lb white button mushrooms, thickly sliced
Sauce
- 2/3 cup low sodium chicken broth
- 3 Tbsp low sodium soy sauce (use Tamari for gluten free, or adjust 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
Other
- 2 Tbsp cooking oil (extra light olive oil recommended), divided
- Additional black pepper to season chicken
Instructions
- Make the Sauce: In a small bowl, whisk together chicken broth, soy sauce, light brown sugar, corn starch, sesame oil, grated ginger, grated garlic, and 1/4 teaspoon black pepper until sugar and corn starch are fully dissolved. Using warm broth can help dissolve the sugar faster. Set the sauce mixture aside.
- Prepare Chicken: Cut the chicken breast into bite-sized pieces, roughly 3/4 inch thick. Lightly season the chicken with black pepper. Heat 1 tablespoon of cooking oil in a large heavy skillet or wok over medium-high heat. Add the chicken pieces in a single layer and let them sear undisturbed for 1 minute to develop a golden crust. Stir-fry the chicken for an additional 5 minutes until the pieces are golden brown and cooked through. Remove the chicken from the skillet and place it in a bowl; loosely cover to keep warm.
- Stir Fry Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add broccoli florets, sliced onion strips, and sliced mushrooms. Stir-fry the vegetables for about 3 minutes, or until the mushrooms soften and the broccoli becomes crisp-tender. Then reduce the heat to medium-low to prepare for the sauce.
- Add Sauce: Stir the prepared sauce to re-suspend any settled starch, then pour it over the vegetables in the skillet. Allow the mixture to simmer gently for 3 to 4 minutes, or until the sauce thickens and the garlic and ginger mellow in flavor. If the sauce becomes too thick, thin it by adding water one tablespoon at a time until desired consistency is reached.
- Combine and Serve: Return the cooked chicken to the skillet and stir everything together for about 30 seconds, just until the chicken is heated through and coated with sauce. Taste and add more soy sauce if needed. Serve the chicken and broccoli stir fry hot over freshly cooked rice for a complete meal.
Notes
- To make this recipe gluten-free, use Tamari or a gluten-free soy sauce alternative.
- For a lower sodium version, ensure you use low sodium chicken broth and soy sauce, and taste before adding extra salt.
- Honey can be substituted for brown sugar for a different sweetness profile.
- Cook chicken in a single layer without overcrowding the pan to ensure proper searing and caramelization.
- Adjust vegetables or add others like bell peppers or snap peas to vary the dish.
- Serve over steamed white or brown rice or noodles for a hearty meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: chicken stir fry, broccoli stir fry, Asian chicken recipe, quick dinner, healthy stir fry
