Description
A quick and healthy Chinese Chicken and Broccoli Stir-Fry featuring tender chicken, crisp broccoli, and a savory sauce, perfect for busy weeknights.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
- 3 cups broccoli florets
- 2 tablespoons vegetable oil (or sesame oil)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon oyster sauce (optional)
- Cooked rice or noodles, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 5-7 minutes until browned and cooked through. Remove and set aside.
- Add minced garlic and ginger to the same skillet, stir for about 30 seconds until fragrant.
- Add broccoli florets, stir to coat with oil, and sauté for 3-4 minutes until bright green and tender-crisp.
- Return chicken to the skillet and stir in soy sauce and optional oyster sauce.
- Add the cornstarch and water mixture, stir until the sauce thickens.
- Serve hot over cooked rice or noodles.
Notes
- Add bell peppers, carrots, or snap peas for more variety.
- Swap chicken with shrimp, tofu, or beef for variation.
- Spice it up with red pepper flakes or sriracha.
- Store leftovers in an airtight container for up to 3 days.
- Add a splash of water when reheating to loosen the sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
