CHICKEN AND BROCCOLI STIR FRY

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This  Chicken and Broccoli Stir Fry is an easy 30-minute meal that satisfies the craving for takeout and is a budget-friendly option. The chicken is so juicy and tender and the sauce makes the whole dish worth trying.  I hope you get inspired to make this easy and tasty dinner!

Chicken-broccoli-recipe

CHICKEN AND BROCCOLI STIR FRY

 It doesn’t get much easier than just cooking in 30 minutes or less and this chicken and broccoli is not just quick and easy but so delicious. I can even say it’s better than take-out.  So skip ordering out and grab the simple ingredients that you probably already have at home and make this chicken and broccoli. You will not regret it, you can even save some for lunch! This recipe is part of a series I am sharing on TikTok, YouTube, and other social media platforms. it’s a
CLASSICS TAKEOUT DISHES series. take a look at my Mongolian Beef Recipe. It came out so good!

EASY CHICKEN AND BROCCOLI

One of the keys to saving time in the kitchen especially when making meals like this chicken with broccoli and my beef stir-fry is to prep the ingredients beforehand. I like to chop, measure, and have everything on hand before I start the cooking process. I also like to start cooking white rice for a complete meal within 30 minutes or less.

30-minute-meal-and-is-a-budget-friendly-option.

HOW TO MAKE THIS CHICKEN AND BROCCOLI STIR FRY

INGREDIENTS:

  • Chicken: I use Boneless skinless chicken breast, sliced very thin. Chicken thighs would also work.
  • Broccoli & Bell Pepper: to make this chicken stir fry I use broccoli and red bell pepper which I cut into bite pieces and steam for just 5 minutes before adding to the wok or skillet. I like to have a crunch to my veggies so a few minutes of steam is just enough for me. However, this is the part where you can be flexible with the vegetables you love or that you currently have on hand. Other options are zucchini, snap peas, or different colors of bell peppers. 
  • Alternative to broccoli: Frozen broccoli may also be used. It’s important to thaw and pat dry them before adding.
  • To make Stir Fry Sauce: The sauce is made with soy sauce or tamari, cornstarch,  brown sugar,  and sesame oil. You can also add chicken broth and mirin. These last two are optional. 
  • Aromatics: A few cloves of garlic and minced ginger
  • One important component of stir fry sauce is a thickening agent, such as cornstarch. A thicker sauce will cling better to your chicken and vegetables.

The first step is to prepare the chicken: 

Cut the chicken breast into relatively small and thin pieces and place them into a bowl. 

Cut-the-chicken-breast-into-small-and-thin-pieces-and-place-them-into-a-bowl.

Combine the sliced chicken breast, water, Shaoxing rice wine, salt, and baking soda. Mix until the chicken has absorbed most of the liquid. Add the cornstarch and mix until the chicken is well coated. Add the oil and mix until well combined. Set aside to marinate for 10 to 15 minutes as you prepare the rest of the ingredients. If you have time, let the chicken marinade overnight in the fridge.

Set-aside-to-marinate-for-10-to-15-minutes-as-you-prepare-the-rest-of-the-ingredients.-If-you-have-time,-let-the-chicken-marinade-overnight-in-the-fridge.

Prepare the sauce:

In a bowl, combine all the ingredients for the sauce: water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and sesame oil. 

Stir-fry-chicken-sauce

Whisk until no more of those cornstarch clumps are visible. Set aside until needed.

Whisk-until-no-more-cornstarch-clumps-are-visible.-Set-aside-until-needed.

Cut and Steam the vegetables:

I steamed the broccoli and bell peppers using my vegetable steamer basket. This kitchen tool is so convenient for recipes like this. it also avoids having soggy veggies. I only added a small amount of water into a pot and placed the steamer inside. add all the veggies and cover for 5 minutes or until your veggies have the desired texture. I like mine with a crunch. Once cooked, drain the vegetables and set aside.

I only added a small amount of water into a pot and placed the steamer inside. add all the veggies and cover for 5 minutes or until your veggies have the desired texture. I like mine with a crunch. 

To make the chicken with mixed vegetables

1. Add enough oil to coat the bottom in a wok or sauté pan over medium-high heat. Once the oil is hot, add the marinated chicken and cook on both sides until it is fully cooked. Ensure that each piece of chicken is cooked evenly by separating them. If needed, cook the chicken in small batches. Once cooked, remove the chicken from the wok/pan and set it aside.

Ensure-that-each-piece-of-chicken-is-cooked-evenly-by-separating-them.-If-needed,-cook-the-chicken-in-small-batches

2. Reduce the heat to medium and add oil to the pan as necessary. If there is excess oil, drain it. Add the minced garlic and ginger, and stir-fry until fragrant, about 10 to 20 seconds. Then, mix the prepared stir-fry sauce and pour it into the pan with the garlic and ginger. Heat the sauce until it starts to simmer and becomes thickened and glossy. Stir frequently to prevent the sauce from scorching and to help it thicken evenly. Reduce the heat to medium-low if needed.

3. Once the sauce is thick and glossy, reduce the heat to low and add the chicken. Mix until the chicken is well-coated. Then, add the vegetables and toss until they are coated with the sauce.

Once the sauce is thick and glossy, reduce the heat to low and add the chicken. Mix until the chicken is well-coated. Then, add the blanched mixed vegetables and toss until they are coated with the sauce.

The chicken and broccoli are ready to be served. I sprinkled some green onions and served them with fluffy white rice.  Let me know what you think when you make it.  I love to have your feedback!

Chicken-broccoli-and-red-peppers

Chicken-broccoli-and-red-peppers

CHICKEN AND BROCCOLI STIR FRY

This Chicken and Broccoli Stir Fry is an easy 30-minute meal that satisfies the craving for takeout and is a budget-friendly option. The chicken is so juicy and tender and the sauce makes the whole dish worth trying. I hope you get inspired to make this easy and tasty dinner!
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Course: Main Course
Cuisine: Asian,
Keyword: Quick
10 minutes
Total Time: 20 minutes
Servings: 4 SERVINGS
Calories: 253kcal

Ingredients

For the marinated chicken

  • 2 chicken breast skinless boneless (cut into small thin pieces)
  • 3 tablespoons water
  • ½ teaspoon Kosher salt
  • ¼ teaspoon baking soda
  • 2 tablespoons cornstarch
  • 1 tablespoon oil any neutral oil is fine
  • 2 tablespoons Rice cooking wine

For the stir-fry sauce

  • ¾ cup water
  • tablespoons soy sauce low sodium
  • tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon toasted sesame oil

To complete

  • 1 bell red pepper Other vegetables that can be used are carrots, zucchini, and mushrooms.
  • 2 cups broccoli
  • 1 tablespoon garlic minced about 2-3 cloves
  • 1 tablespoons ginger peeled and minced
  • Oil as needed for cooking any neutral oil

Instructions

The first step is to prepare the chicken:

  • Cut the chicken breast into small and thin pieces and place them into a bowl.
  • Combine the sliced chicken breast, water, Shaoxing rice wine, salt, and baking soda. Mix until the chicken has absorbed most of the liquid. Add the cornstarch and mix until the chicken is well coated. Add the oil and mix until well combined. Set aside to marinate for 10 to 15 minutes as you prepare the rest of the ingredients. If you have time, let the chicken marinade overnight in the fridge.

Prepare the sauce:

  • In a bowl, combine all the ingredients for the sauce: water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and sesame oil. Whisk until no more of those cornstarch clumps are visible. Set aside until needed.

Cut and Steam the vegetables:

  • I steamed the broccoli and bell peppers using my vegetable steamer basket. This kitchen tool is so convenient for recipes like this. it also avoids having soggy veggies. I only added a small amount of water into a pot and placed the steamer inside. add all the veggies and cover for 5 minutes or until your veggies have the desired texture. I like mine with a crunch. Once cooked, To make the chicken with mixed vegetables
  • Add enough oil to coat the bottom in a wok or sauté pan over medium-high heat. Once the oil is hot, add the marinated chicken and cook on both sides until it is fully cooked. Ensure that each piece of chicken is cooked evenly by separating them. If needed, cook the chicken in small batches. Once cooked, remove the chicken from the wok/pan and set it aside.
  • Reduce the heat to medium and add oil to the pan as necessary. If there is excess oil, drain it. Add the minced garlic and ginger, and stir-fry until fragrant, about 10 to 20 seconds. Then, mix the prepared stir-fry sauce and pour it into the pan with the garlic and ginger. Heat the sauce until it starts to simmer and becomes thickened and glossy. Stir frequently to prevent the sauce from scorching and to help it thicken evenly. Reduce the heat to medium-low if needed.
  • Once the sauce is thick and glossy, reduce the heat to low and add the chicken. Mix until the chicken is well-coated. Then, add the vegetables and toss until they are coated with the sauce.
  • The chicken and broccoli are ready to be served. I sprinkled some green onions and served them with fluffy white rice. Let me know what you think when you make it. I love to have your feedback!

Nutrition

Calories: 253kcal | Carbohydrates: 17g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 72mg | Sodium: 1.158mg | Potassium: 600mg | Fiber: 1g | Sugar: 5g | Vitamin A: 316IU | Vitamin C: 42mg | Calcium: 35mg | Iron: 1mg

Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.

Until the next one…

Love E.S. asimpletweak
 

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