Chicken and broccoli stir-fry

Oh yes 😌 chicken and broccoli stir-fry—fast, flavorful, and totally customizable. Here’s a classic, restaurant-style version:

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🥦🍗 Chicken & Broccoli Stir-Fry

Ingredients (2–3 servings)

Protein & Veggies

• 1 lb chicken breast or thighs, thinly sliced
• 3 cups broccoli florets
• 1 carrot, thinly sliced (optional)
• 1 bell pepper, sliced (optional)
• 2–3 cloves garlic, minced
• 1-inch ginger, grated or minced (optional)

Sauce

• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (optional)
• 1 tbsp hoisin sauce (optional for sweetness)
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
• ½ tsp sugar (optional)
• Black pepper, to taste

Other

• 1–2 tbsp vegetable oil for stir-frying
• Cooked rice or noodles for serving

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Instructions

1. Prep everything
   Slice chicken thinly. Chop broccoli and other veggies. Whisk sauce ingredients in a small bowl.
2. Cook chicken
   Heat oil in a wok or large pan over medium-high heat. Stir-fry chicken until browned and almost cooked through (~4–5 min). Remove and set aside.
3. Cook vegetables
   Add a bit more oil if needed. Stir-fry broccoli, carrots, and bell peppers 3–4 min until bright and slightly tender. Add garlic and ginger; cook 30 sec.
4. Combine
   Return chicken to the pan. Pour in sauce and cornstarch mixture. Stir quickly until sauce thickens and coats everything (~1–2 min).
5. Serve
   Serve hot over rice or noodles. Optional: sprinkle sesame seeds or sliced green onions on top.

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Pro Tips

• High heat = crisp-tender veggies
• Cut chicken thin and uniform for even cooking
• For extra flavor, marinate chicken 15–30 min in 1 tbsp soy sauce + 1 tsp cornstarch
• Swap or add veggies: snap peas, mushrooms, zucchini, or baby corn

If you want, I can give a keto-friendly version, ginger-garlic honey glaze, or a one-pan freezer meal prep version 😏.

Do you want me to do one of those twists?