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close-up of chicken and broccoli stir fry with rice on speckled plate
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Chicken and Broccoli Stir Fry

This chicken and broccoli stir fry with juicy chicken, crisp broccoli, and a homemade stir fry sauce is a perfect weeknight meal.
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Marinating time 10 minutes
Total Time 30 minutes
Servings 4
Calories 479kcal
Author Ryan Beck

Ingredients

  • 1 ½ lbs chicken breasts, cubed into 1 in pieces
  • 5 scallions, whites only, thinly sliced
  • 6 garlic cloves, minced
  • 1 ½ inch piece peeled fresh ginger, minced
  • 2 tablespoon soy sauce
  • 3 tablespoon sugar
  • 6 teaspoon cornstarch, separated
  • 1 teaspoon sea salt
  • 1 ½ tablespoon dry sherry
  • 1 ½ tablespoon dark sesame oil
  • ½ cup water
  • ½ - 1 teaspoon crushed red pepper flakes
  • 3 tablespoon vegetable or canola oil, divided
  • 2 medium broccoli heads, stems cut from florets (about 5-6 cups)
  • 2 tablespoon hoisin sauce
  • 2 tablespoon toasted sesame seeds
  • 1 cup Jasmine rice (cooked according to package)

Instructions

  • In a medium bowl, add the chicken, with diced scallions, half the minced garlic, half the minced ginger, soy sauce, sugar, 2 teaspoon cornstarch, salt, dry sherry and sesame oil. Stir to combine and let marinate at room temperature for 10 minutes. Mix the remaining 4 teaspoon cornstarch with ½ cup water.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon oil and the broccoli stems, cooking for 30 seconds. Add the florets, the remaining garlic, ginger and 2 tablespoon water. Season with salt and pepper. Cook until the florets are bright green but still crisp, about 2 minutes. Transfer to a plate.
  • Return the skillet to medium-high heat and add 2 tablespoon oil. Add the chicken and red pepper flakes. Cook for about 3 minutes on one side and then flip and brown the other side for about 2 minutes.
  • Add the broccoli, hoisin sauce and cornstarch mixture, bringing to a boil to thicken. Taste and adjust seasoning if needed. Serve over rice and garnish with some sesame seeds and green chopped scallions.

Notes

  • Start cooking the rice the same time you star the stir fry so it is ready at the same time.
  • Be consistent with the size you cut the chicken so it cooks evenly.
  • Cook the chicken in batches so you don’t overload the wok and cool it down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
  • You control the heat by the amount of crushed red pepper flakes. Add or remove by ¼ teaspoon increments, depending on how much heat you like.
  • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

Nutrition

Serving: 1g | Calories: 479kcal | Carbohydrates: 29g | Protein: 40g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 113mg | Sodium: 1386mg | Potassium: 384mg | Fiber: 4g | Sugar: 16g