Quick Chicken and Broccoli Stir Fry
Chicken broccoli stir fry, made super simple with vibrant veggies in an irresistible honey-ginger-garlic sauce. Delish & done in 25 minutes!
Ingredients
- 2 boneless, skinless chicken breasts
- 3 Tablespoons cornstarch divided
- kosher salt and black pepper
- avocado, canola, or vegetable oil
- 3-4 cups broccoli florets any tough stems removed
- 1/3 cup low-sodium chicken broth
- 1/4 cup honey
- 3 Tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger or a cube, see note
- 1/2 teaspoon garlic powder
- rice, noodles, sesame seeds, etc. for serving
Instructions
- Cut chicken into bite-sized pieces (about 1”) and place in a large bowl. Sprinkle with 2 Tablespoons of the cornstarch, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss until the chicken is evenly coated.2 boneless, skinless chicken breasts, 3 Tablespoons cornstarch, kosher salt and black pepper
- Set a large wok or skillet over medium-high heat. Add a generous drizzle of avocado, canola, or vegetable oil. When it starts to shimmer, add broccoli and cook, tossing frequently, for 3-4 minutes, until it is vibrantly green with a tender-crisp texture. Remove to a paper towel-lined plate and set aside.avocado, canola, or vegetable oil, 3-4 cups broccoli florets
- After removing the broccoli, add half the chicken to the skillet. Cook for 2-3 minutes without touching, until one side is golden, then turn frequently as it browns for another couple of minutes, until each piece is cooked through. Transfer cooked chicken to the plate with the broccoli. Repeat with remaining chicken.
- While the chicken cooks, make the sauce. Combine broth, honey, soy sauce, vinegar, sesame oil, ginger, garlic powder, and remaining 1 Tablespoon cornstarch in a large liquid measuring cup. Whisk and set aside.1/3 cup low-sodium chicken broth, 1/4 cup honey, 3 Tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, 1/2 teaspoon garlic powder
- After all the chicken is cooked and transferred out to a plate, pour in the sauce. Scrape the bottom of the pan to loosen any stuck-on bits. Bring the liquid to a simmer and let it bubble for 2-3 minutes, stirring frequently, until it thickens a bit.
- Return chicken and broccoli to the pan and stir well to coat.
- After another 1-2 minutes, or as soon as the sauce is thickened as much as you like and the chicken is warmed through, turn off the heat.
- Serve right away over rice or noodles, with a generous sprinkle of sesame seeds, if desired. Enjoy!rice, noodles, sesame seeds, etc.
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Notes
- Sauce: If the sauce separates a lot, give it another quick stir or whisk before pouring over the chicken.
- Sub for Rice Vinegar: Apple cider vinegar is a good substitute if needed.
- Options for the Ginger: I nearly always use a cube of frozen ginger—one small cube is typically equal to 1 tsp. fresh grated, and they are sold in a small tray near veggies in most freezer aisles.
- Storage: Leftovers keep at least 3-4 days. Store individual servings in airtight containers in the refrigerator.
- Reheating: Warm in the microwave or over medium-low heat on the stovetop. Add a very small splash of water or broth only if the sauce still seems too thick after heating.
Nutrition Estimate
Calories: 252 kcal, Carbohydrates: 27 g, Protein: 28 g, Fat: 4 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Trans Fat: 0.01 g, Cholesterol: 72 mg, Sodium: 738 mg, Potassium: 711 mg, Fiber: 2 g, Sugar: 19 g, Vitamin A: 459 IU, Vitamin C: 62 mg, Calcium: 44 mg, Iron: 1 mg