Description
Skip the takeout and master this 20-minute Healthy Chicken and Broccoli Stir Fry that’s packed with protein, crisp veggies, and tastes even better than restaurant versions.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups (340g) broccoli florets, cut into bite-sized pieces
- 1 medium red bell pepper, sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons avocado or olive oil, divided
- 2 green onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
- 1/4 cup (60ml) low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup (60ml) chicken broth or water
- 1/2 teaspoon red pepper flakes (optional, for heat)
Instructions
- Prepare all ingredients: Cut chicken into even pieces, chop vegetables, and whisk sauce ingredients together in a small bowl until cornstarch is dissolved.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 2 minutes until golden, then stir and cook 2-3 more minutes until just cooked through. Transfer to a plate.
- In the same pan, add remaining tablespoon of oil. Cook onions for 2 minutes, then add garlic and ginger, stirring for 30 seconds until fragrant.
- Add broccoli florets and bell pepper slices, stir-frying for 3-4 minutes until broccoli is bright green and crisp-tender.
- Return chicken to the pan. Give sauce another quick whisk and pour into the pan. Toss everything together and simmer for 1-2 minutes until sauce thickens and coats everything evenly.
- Remove from heat, sprinkle with green onions and sesame seeds. Serve immediately over rice, cauliflower rice, or noodles of your choice.