Chicken and Broccoli Stir Fry

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A fast weeknight stir fry featuring tender chicken, crisp broccoli, and a well-balanced soy–sesame sauce that thickens just enough to coat every bite. Ready in 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Chinese

Diet: Gluten Free, Low Calorie

Servings: people

Calories: 407kcal

Author: Gabriela

Ingredients

For the Stir Fry

1 pound chicken breast cut into strips
1 pound broccoli florets
4 tablespoons neutral oil divided
1 tablespoon sesame seeds for garnish

For The Sauce

6 tablespoons soy sauce
½ cup water
1 tablespoon packed brown sugar or 2 tablespoons honey
1 ½ tablespoons cornstarch
2 tablespoons sesame oil
2 cloves garlic grated (or 1 teaspoon garlic powder)
1 teaspoon fresh ginger grated (or 1 teaspoon ground ginger)

Instructions

Cook Broccoli: Heat 2 tablespoons oil in a large skillet or wok over medium heat. Add the broccoli florets and cook for 5 to 7 minutes, stirring occasionally, until tender-crisp. Remove the broccoli from the pan and set aside on a plate.
Prepare the Sauce: In a small bowl, whisk together soy sauce, water, brown sugar, cornstarch, sesame oil, garlic, and ginger until smooth. Set aside.
Cook Chicken: Add the remaining 2 tablespoons of oil to the same skillet over medium-high heat. Add the chicken strips in a single layer and cook until browned and cooked through, about 6 to 8 minutes.
Finish the Dish: Pour the prepared sauce over the chicken. Stir well to coat. Return the cooked broccoli to the pan and toss everything together. Cook for another 2 to 3 minutes, until the sauce thickens and coats the chicken and broccoli evenly.
Transfer to a serving platter and sprinkle with sesame seeds.

Notes

Ginger substitution: Use 1 teaspoon ground ginger in place of 1 teaspoon fresh ginger. Add it directly to the sauce mixture.
Garlic substitution: Use 1 teaspoon garlic powder in place of 2 fresh cloves.
If the sauce thickens too much, add 1 to 2 tablespoons water to loosen it.
For best texture, do not overcrowd the pan when cooking the chicken.
Serve hot over steamed rice or noodles.

Nutrition