Description
A flavorful and easy-to-make Chicken and Broccoli Stir Fry featuring tender chicken, fresh vegetables, and a savory sauce served over perfectly cooked rice. This quick stir fry is great for a nutritious weeknight dinner.
Ingredients
Scale
Protein and Vegetables
- 2 tablespoons peanut oil
- 1 lb. boneless skinless chicken breasts
- Salt to taste
- White pepper to taste
- 3 cups broccoli florets, washed and patted dry
- 1 yellow onion, sliced
- 1 bell pepper, sliced
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 ½ cups chicken broth
- 1/4 cup soy sauce
- 1/3 cup packed brown sugar
- 1 ½ tablespoons honey
- 2 cloves garlic, minced
For Serving
- 3 cups cooked rice
Instructions
- Prepare the Sauce: Combine 3 tablespoons cornstarch with 3 tablespoons cold water in a covered container and shake well. Set aside in a cool place. In a medium bowl, mix together remaining sauce ingredients: chicken broth, soy sauce, brown sugar, honey, and minced garlic. Set this mixture aside.
- Cook the Chicken: Cut chicken breasts into bite-sized pieces and pat dry. Season with salt and white pepper. Heat peanut oil in a skillet over medium-high heat until shimmering. Add chicken pieces and let sear without moving for about 3 minutes. Rotate chicken pieces to brown all sides, cooking for an additional 2 to 3 minutes until golden and cooked through. Remove chicken from skillet and set aside.
- Cook the Vegetables: Reduce heat to medium and add a little more oil if needed. Add broccoli florets and sliced onions to the skillet, tossing to coat. Cook for 3 minutes until slightly softened. Add sliced bell peppers and continue cooking for 1 to 2 minutes more.
- Add the Sauce: Pour the prepared sauce mixture into the skillet and bring to a gentle boil. Allow the sauce to simmer and reduce for 2 to 3 minutes. Shake the cornstarch mixture again and gradually stir it into the simmering sauce. Continue cooking and stirring until the sauce thickens to desired consistency, then reduce heat to low.
- Finish with Chicken: Return the cooked chicken to the skillet. Stir well to combine and heat through, coating the chicken with the sauce. Serve the stir fry hot over cooked rice.
Notes
- Frozen broccoli can be used; just thaw and pat dry before cooking.
- Feel free to add julienned carrots, water chestnuts, celery, kale, or other vegetables for extra flavor and texture.
- Toppings like green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds add nice crunch.
- To reduce sodium, use low sodium soy sauce and/or reduced sodium chicken broth.
- After cooking chicken, deglaze skillet with 1/2 cup dry white wine and reduce by half before adding vegetables for extra depth of flavor.
- Try a variation using ground beef instead of chicken for a different twist.
- For perfectly cooked rice: boil 2 cups water with 2 chicken bouillon cubes, add 1 cup long grain white rice, bring back to boil, cover tightly and simmer on low for 15 minutes. Remove from heat and let stand covered for 10 minutes before serving. This yields 3 cups cooked rice.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Nutrition info includes the rice and is an estimate that may vary by ingredient brands.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 14 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
