Here’s a simple, flavorful recipe for Chicken and Broccoli Stir-Fry—quick, healthy, and perfect for a weeknight dinner.
Ingredients (Serves 4)
- 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced (optional for color)
- 2–3 cloves garlic, minced
- 1 tbsp fresh ginger, minced (optional but recommended)
- 2–3 tbsp vegetable oil or sesame oil
- For the sauce:
- ¼ cup soy sauce
- 2 tbsp oyster sauce (optional, can use more soy sauce instead)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp brown sugar or honey
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
- Salt and pepper, to taste
- Cooked rice or noodles, for serving
- Sesame seeds for garnish (optional)
Instructions
- Prep the chicken:
- Slice chicken thinly against the grain. Season lightly with salt and pepper.
- Blanch the broccoli (optional but recommended):
- Boil broccoli florets in water for 1–2 minutes until bright green and slightly tender. Drain and rinse with cold water to stop cooking. This keeps them crisp.
- Make the sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, vinegar, sugar/honey, and cornstarch mixture. Set aside.
- Cook the chicken:
- Heat 1–2 tbsp oil in a large skillet or wok over medium-high heat.
- Add chicken and stir-fry until cooked through and lightly browned, about 4–5 minutes. Remove from skillet.
- Stir-fry vegetables:
- In the same skillet, add remaining oil. Add garlic and ginger; sauté 30 seconds until fragrant.
- Add broccoli (and bell pepper if using) and stir-fry 2–3 minutes.
- Combine and finish:
- Return chicken to the skillet. Pour in the sauce. Stir well and cook 2–3 minutes until sauce thickens and everything is coated.
- Serve:
- Serve hot over rice or noodles. Garnish with sesame seeds if desired.
💡 Tips for success:
- Slice chicken thinly to ensure it cooks quickly and stays tender.
- High heat and constant stirring are key to a proper stir-fry.
- You can swap broccoli for other veggies like snap peas, bok choy, or carrots.
I can also give a faster, one-pan version with minimal prep, perfect for under 20 minutes. It keeps the chicken juicy and the broccoli crisp.
Do you want me to give that version too?
