Description
This Chinese Chicken and Broccoli stir-fry features tender chicken breast pieces and crisp broccoli florets tossed in a rich and savory soy glaze with notes of ginger and garlic, making a flavorful and satisfying dinner option that comes together quickly in a skillet.
Ingredients
For the Soy Glaze:
- ⅓ cup low-sodium soy sauce
- ½ cup low-sodium vegetable broth
- 1 Tablespoon pure maple syrup
- 1 teaspoon sesame oil
- 1 Tablespoon cornstarch
For the Chicken:
- 2 teaspoons olive oil
- 1 lb boneless skinless chicken breast, thinly sliced
- ¼ teaspoon kosher salt
For the Stir Fry:
- ¼ teaspoon coarse black pepper
- ¾ cup onion, finely chopped
- 2-3 garlic cloves, finely chopped (about 1 tablespoon)
- 1 teaspoon finely chopped ginger, packed
- 12 oz broccoli florets (about 3 cups)
For Garnish:
- 1 Tablespoon sesame seeds (optional)
Instructions
- Create the Soy Glaze: In a microwave-safe bowl, combine the vegetable broth, low-sodium soy sauce, sesame oil, and pure maple syrup. Microwave on high for 1 minute, until the liquid is hot. Whisk in the cornstarch thoroughly until smooth. Set aside the sauce mixture.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add olive oil, swirling to coat the bottom evenly. Place the thinly sliced chicken breast in the hot pan, spacing pieces out to avoid overcrowding. Allow the chicken to cook undisturbed until the bottom is golden brown, about 2-3 minutes, then flip and cook the other side to a golden brown, totaling 4-5 minutes. Season with kosher salt while cooking. Remove cooked chicken from the skillet and set aside on a plate.
- Prepare the Stir Fry: In the same skillet, add a little more oil if needed. Add finely diced onion, chopped ginger, and garlic. Stir-fry until the mixture becomes aromatic and the onion softens, about 2 minutes.
- Add the Soy Glaze: Pour the warm soy sauce glaze into the skillet with the aromatics. Cook and stir continuously until the sauce begins to thicken slightly, about 1-2 minutes.
- Combine Chicken and Broccoli: Add the cooked chicken and broccoli florets into the skillet with the thickened sauce. Continue to stir-fry, tossing everything to coat well, until the broccoli reaches your desired tenderness, about 4-5 minutes. Season with coarse black pepper and adjust salt if needed.
- Serve: Serve the Chinese chicken and broccoli over fluffy quinoa or steamed rice. Garnish with sesame seeds if desired. Enjoy hot for best flavor and texture.
Notes
- Use low-sodium soy sauce and vegetable broth to control sodium content and avoid excessive saltiness.
- The soy sauce in the glaze provides sufficient salt, so additional salt should be used sparingly.
- If chicken breasts are not available, boneless skinless chicken thighs or tenderloins make excellent substitutes.
- Coconut aminos can be used as a soy sauce alternative for a different flavor and lower sodium.
- If you prefer to omit onions, you can substitute with shallots for a milder taste or leave them out entirely.
- Leftovers should be refrigerated within two hours and are best eaten within 2-3 days.
- Freezing is not recommended as broccoli tends to become limp and discolored upon thawing and reheating.
