Description
This chicken and broccoli stir-fry is so good, it’ll make you forget takeout exists – faster to make than delivery, tastier than restaurant versions, and no tipping required!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 5 cups (340g) fresh broccoli florets, cut into bite-sized pieces
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated
- ½ cup (120ml) chicken broth, low-sodium preferred
- ¼ cup (60ml) low-sodium soy sauce
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes (optional, for heat)
- 2 green onions, thinly sliced for garnish
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Mix sauce ingredients in a small bowl: chicken broth, soy sauce, honey, cornstarch, rice vinegar, sesame oil, and red pepper flakes if using. Set aside.
- Pat chicken pieces dry with paper towels, then cut into even 1-inch cubes.
- Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 2 minutes, then stir and cook 3-4 minutes more until just cooked through. Transfer to a plate.
- Add remaining 1 tablespoon oil to the pan. Add broccoli and stir-fry for 3 minutes until bright green and beginning to soften.
- Add minced garlic and grated ginger to the broccoli, stirring constantly for 30 seconds until fragrant.
- Return chicken to the pan with the broccoli. Stir the sauce mixture again and pour over the chicken and broccoli.
- Cook, stirring continuously, until sauce bubbles and thickens, about 1-2 minutes.
- Remove from heat and sprinkle with sliced green onions and sesame seeds if using.
- Serve immediately over rice, noodles, or on its own.