Description
A quick and flavorful chicken and broccoli stir-fry cooked in a savory honey-soy garlic sauce. Tender chicken pieces and crisp-tender broccoli are coated in a thickened sauce and served over rice for a satisfying, family-friendly meal ready in just 25 minutes.
Ingredients
Sauce
- 3 garlic cloves, finely chopped
- 1/2 cup low-sodium chicken broth
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons cornstarch
- 1 tablespoon finely grated peeled ginger
- 2 teaspoons toasted sesame oil
Main Ingredients
- 1 tablespoon neutral oil (such as vegetable or canola oil)
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1/2-inch pieces
- 2 medium heads broccoli, cut into bite-sized florets
For Serving
- Cooked brown or white rice
- Toasted sesame seeds
Instructions
- Prepare the sauce: In a small bowl, whisk together the finely chopped garlic, low-sodium chicken broth, reduced-sodium soy sauce, honey, cornstarch, grated ginger, and toasted sesame oil until the cornstarch is fully dissolved and the mixture is smooth.
- Cook the chicken: Heat the neutral oil in a large skillet or wok over high heat. Add the chicken pieces and cook undisturbed for 1 to 2 minutes until they easily release from the pan. Then stir and continue cooking, stirring occasionally, until the chicken is golden brown on all sides and just cooked through, about 5 minutes more. Transfer the cooked chicken to a plate and set aside.
- Steam the broccoli: Using the same skillet over medium-low heat, add the broccoli florets and the prepared garlic sauce. Cover the skillet and let the broccoli steam until crisp-tender, about 2 to 3 minutes, allowing it to absorb the flavors of the sauce.
- Combine chicken and sauce: Uncover the skillet and return the chicken along with any accumulated juices to the skillet. Cook, stirring constantly, until the sauce thickens and evenly coats the chicken and broccoli, about 1 to 2 minutes.
- Serve: Divide cooked brown or white rice among plates or bowls. Spoon the chicken and broccoli stir-fry over the rice and garnish with toasted sesame seeds to add a nutty crunch.
Notes
- Use either chicken thighs or breasts depending on preference; thighs remain juicier but breasts work well too.
- Adjust honey amount for sweetness according to taste.
- To make this recipe gluten-free, substitute soy sauce with tamari or coconut aminos.
- Use freshly grated ginger for the best flavor instead of pre-ground ginger.
- Cook rice in advance to speed up meal preparation.
