Description
Skip the takeout and make this 30-minute Healthy Chicken Stir-Fry with Broccoli that’s better than your favorite restaurant version and packed with protein-rich chicken and crisp veggies in a savory sauce.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into thin strips
- 4 cups (340g) broccoli florets, cut into bite-sized pieces
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and the cornstarch slurry. Set aside.
- Pat chicken strips dry with paper towels and season lightly with salt and pepper.
- Heat 1 tablespoon oil in a large wok or skillet over high heat until shimmering. Add chicken in a single layer and let sear for 1 minute before stirring. Cook for 2-3 minutes until golden but not fully cooked. Transfer to a plate.
- Return wok to high heat and add remaining oil. Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Add carrots and stir-fry for 1 minute. Add broccoli with 2 tablespoons water, cover for 1 minute to steam slightly.
- Remove lid, add bell peppers, and stir-fry for another 2 minutes until vegetables are bright and crisp-tender.
- Return chicken and any accumulated juices to the wok. Pour sauce over everything and toss continuously as it thickens, about 1-2 minutes.
- Once sauce is glossy and coats the ingredients, taste and adjust seasonings if needed.
- Transfer to serving dish and garnish with sesame seeds and sliced green onions.
- Serve immediately over steamed rice or your preferred base.