Chicken and Broccoli Stir-Fry
Learning to cook more healthily for my husband and I has been exciting and rewarding. We’ve found Stir-frys are not only fun but quick and delicious as well, with an easy clean-up. We love them! Using two of my favorite foods, chicken, and broccoli, this stir-fry has multiple other ingredients that most people would not have normally, but are worth having for future use. Ingredients such as dry sherry, dark sesame oil, fresh ginger, and hoisin sauce. For a quick 30-45 minute meal from prep time to finish, try this one out.
Chicken and Broccoli Stir-Fry
Quick and Easy Stir-fry with two of my favorite ingredients, Chicken and Broccoli
Equipment
- 1 Wok or Large Nonstick Skillet
Ingredients
- 1 lb Cubed Chicken Breast
- 3-4 Scallions or green onions. Slice thinly on a bias
- 2 Tbsp Sugar
- 1 Tbsp Dry Sherry
- 1 Tbsp Soy Sauce
- 1 Tbsp Dark Sesame Oil
- 2 Garlic Cloves, minced
- 1 Inch Piece of peeled fresh ginger, minced
- 1 Tbsp plus 1 tsp cornstarch
- Kosher salt and black pepper
- 1/3 Cup Water
- 3 Tbsp Vegetable Oil or Grapeseed Oil
- 5-6 Cups broccoli florets
- ¾-1 tsp Red Chili Flakes – optional
- 1 Tbsp Hoisin Sauce
- Toasted Sesame Seeds for serving – optional
- Jasmine Rice for serving – optional
Instructions
- In a medium-sized bowl, combine the cubed chicken with the scallions or green onions, sugar, sherry, soy sauce, sesame oil, ½ the minced garlic, ½ the minced ginger, 1 tsp of cornstarch, and 1 tsp salt. Mix well and marinate at room temperature for about 15 minutes
- Mix the remaining 1 Tbsp of cornstarch with the water in a small bowl and set aside, reserved.
- Heat a Wok or Large nonstick skillet over high heat. Add about 1 Tbsp of cooking oil (vegetable or grapeseed). Heat. Add the broccoli and the remaining ginger and garlic and about 2 Tbsp water. Stir-fry until bright green but still crisp. About 4 minutes. Add salt and pepper to taste. ( I like my broccoli a bit more soft than crisp). Remove broccoli to a clean plate or bowl.
- Reheat the wok or large nonstick skillet again and then add about 2 Tbsp of cooking oil (vegetable or grapeseed). Once the oil shimmers add the cubed chicken and red pepper flakes. Stir-fry until the chicken gets browned, about 3 minutes. Add the hoisin sauce and return the broccoli back to the wok or large nonstick skillet. Stir-fry to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken the sauce. ( I don't use this mixture personally, I like the extra sauciness over my rice) Add salt and pepper to taste.
- Either serve the Chicken and Broccoli Stir-fry in a bowl alongside a bowl of rice, or dish up each plate separately. Garnish with the toasted sesame seeds.