Easy Chicken Broccoli Stir fry

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This super easy and delicious Chicken Broccoli Stir fry recipe makes a delicious, healthy alternative to Chinese take out and it takes just 30 minutes to make, perfect for weeknight dinner.😋

Main ingredients for the Chinese Chicken Broccoli Stir Fry

  • Chicken: Boneless and skinless Chicken breast or thigh, cut into 1/4 inch thick strips.
  • Soy Sauce: Mushroom flavored dark soy sauce or dark soy sauce and low sodium soy sauce
  • Shaoxing wine: You can substitute with dry sherry
  • Oil: I use peanut oil, but any neutral-flavored oil will work.
  • Cornstarch
  • Season: Ground black pepper, red pepper flakes, dried red chili, granulated garlic
  • Knorr Reduced sodium Chicken flavor bouillon
  • Oyster sauce
  • Sugar
  • Asian toasted sesame oil
  • Broccoli florets: You can use fresh or frozen

Easy Chicken Broccoli Stir fry

How do you make Chinese Chicken Broccoli Stir Fry?

  1. Marinade: Place the chicken into a medium mixing bowl, add the marinade ingredients to the bowl and stir to combine. 
  2. Stir Fry:Heat a 14-inch wok on high heat and add the oil. Once hot, toss the chilies and stir-fry until fragrant. Add the marinated chicken to the pan. Cook for about 1 minute, continually moving the meat, so it browns on all sides but is still rare.

  3. Make the Brown Sauce: Once the chicken is seared, add the garlic, ginger, and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook for an additional minute. Stir in the sauce mixture and keep it all moving. Scrape any bits off the bottom of the pan before they start to burn once the sauce has turned into a thick glaze, about 1 minute or so. Taste and adjust salt, if needed.
  4. Serve:Transfer to a serving platter and serve with white rice and Chinese cucumber salad.

How to store and re-heat the Chinese Chicken Broccoli Stir Fry

Chinese Chicken Broccoli Stir Fry can be stored in the refrigerator in an airtight container for three days. Reheat in a skillet or microwave until heated through.

What to serve with Chinese Chicken Broccoli Stir Fry?

It pairs well with White rice and Chinese cucumber salad.

Can I use a different type of protein?

The chicken can be substituted by other ingredients like chicken, pork, or tofu.

What cut of Chicken do you use for stir fry?

Use Boneless skinless chicken breast or thighs.

Easy Chicken Broccoli Stir fry

More Asian-inspired recipes:

4 Tips to Make The Perfect Chicken Broccoli Stir fry

  • If you reduce the heat during the cooking of the first batch, return it to medium-high, adding more oil as needed; once the oil is shimmering, repeat with the remaining chicken.
  • Frying the chicken in batches can help ensure an evenly golden crust on all of them; make sure to move them around for consistent cooking.
  • You can use any neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil.
  • Adjust the sweetness and spiciness level according to your taste.

Yield: 8 | Total Time: 30 Minutes

Easy Chicken Broccoli Stir fry

What you will need for this Chicken Broccoli Stir Fry:

For the Marinade:

  • 1 lb boneless and skinless chicken breast or thighs, cut into 1/4 inch thick strips
  • 1 tablespoon dark soy sauce or low sodium soy sauce
  • 1 tablespoon peanut oil 
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground black pepper, to taste
  • 1/4 teaspoon granulated garlic

For the Sauce:

  • 1/3 cup water combined with 1/4 teaspoon Knorr Reduced sodium Chicken flavor bouillon
  • 2 tablespoon Shaoxing wine
  • 2 tablespoons low sodium soy sauce 
  • 1 teaspoon mushroom flavored dark soy sauce or dark soy sauce 
  • 1/4 cup oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons rice wine 
  • 1 teaspoon Asian toasted sesame oil
  • 1/2 teaspoon red pepper flakes

For the Stir-fry:

  • 1-1/2 pounds fresh broccoli florets or frozen 
  • 3 tablespoons peanut oil 
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 dried red chilies, snipped into small pieces 

How to Make The Best Chicken Broccoli Stir Fry

Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 2 minutes until tender.

Slice the chicken into thin strips. Then, place the chicken into a medium mixing bowl, add the marinade ingredients to the bowl and stir to combine. Let it sit for at least 15 to 20 minutes or as long as overnight in the refrigerator.

In a separate small bowl, stir together all the sauce ingredients until the cornstarch is fully dissolved.

Heat a 14-inch wok on high heat and add the oil. Once hot, toss the chilies and stir-fry until fragrant. Add the marinated chicken to the pan. Cook for about 1 minute, continually moving the meat, so it browns on all sides but is still rare.

Once the chicken is seared, add the garlic, ginger, and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook for an additional minute. Stir in the sauce mixture and keep it all moving. Scrape any bits off the bottom of the pan before they start to burn once the sauce has turned into a thick glaze, about 1 minute or so.

Taste and adjust salt, if needed. Transfer the chicken broccoli to a serving platter and serve with white rice and Chinese cucumber salad. Enjoy our Chicken Broccoli!

Notes:

  • Chinese Chicken Broccoli Stir Fry can be stored in the refrigerator in an airtight container for three days. Then, reheat in a skillet or microwave until heated through.
  • The chicken can be substituted by other ingredients like chicken, pork, or tofu.
  • If you reduce the heat during the cooking of the first batch, return it to medium-high, adding more oil as needed; once the oil is shimmering, repeat with the remaining chicken.
  • Frying the chicken in batches can help ensure an evenly golden crust on all of them; make sure to move them around for consistent cooking.
  • You can use any neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil.
  • Adjust the sweetness and spiciness level according to your taste.

Easy Chicken Broccoli Stir fry

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The Perfect Chicken Broccoli Stir Fry

Chicken Broccoli

This super easy and delicious Chicken Broccoli Stir fry recipe makes a delicious, healthy alternative to Chinese take out and it takes just 30 minutes to make, perfect for weeknight dinner.
Servings 8 people
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients

  • 1 lb boneless and skinless chicken breast or thighs , cut into 1/4 inch thick strips
  • 1 tablespoon dark soy sauce or low sodium soy sauce
  • 1 tablespoon peanut oil
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground black pepper , to taste
  • 1/4 teaspoon granulated garlic

For the Sauce:

  • 1/3 cup water combined with 1/4 teaspoon Knorr Reduced sodium Chicken flavor bouillon
  • 2 tablespoon Shaoxing wine
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon mushroom flavored dark soy sauce or dark soy sauce
  • 1/4 cup oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons rice wine
  • 1 teaspoon Asian toasted sesame oil
  • 1/2 teaspoon red pepper flakes

For the Stir-fry:

  • 1-1/2 pounds broccoli florets
  • 3 tablespoons peanut oil
  • 3 garlic cloves , minced
  • 1 tablespoon fresh ginger , grated
  • 3 dried red chilies

Instructions

  • Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 2 minutes until tender.
  • Slice the chicken into thin strips. Then, place the chicken into a medium mixing bowl, add the marinade ingredients to the bowl and stir to combine. Let it sit for at least 15 to 20 minutes or as long as overnight in the refrigerator.
  • In a separate small bowl, stir together all the sauce ingredients until the cornstarch is fully dissolved.
  • Heat a 14-inch wok on high heat and add the oil. Once hot, toss the chilies and stir-fry until fragrant. Add the marinated chicken to the pan. Cook for about 1 minute, continually moving the meat, so it browns on all sides but is still rare.
  • Once the chicken is seared, add the garlic, ginger, and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook for an additional minute. Stir in the sauce mixture and keep it all moving. Scrape any bits off the bottom of the pan before they start to burn once the sauce has turned into a thick glaze, about 1 minute or so.
  • Taste and adjust salt, if needed. Transfer the chicken broccoli to a serving platter and serve with white rice and Chinese cucumber salad. Enjoy our Chicken Broccoli!

Notes

  • Chinese Chicken Broccoli Stir Fry can be stored in the refrigerator in an airtight container for three days. Then, reheat in a skillet or microwave until heated through.
  • The chicken can be substituted by other ingredients like chicken, pork, or tofu.
    If you reduce the heat during the cooking of the first batch, return it to medium-high, adding more oil as needed; once the oil is shimmering, repeat with the remaining chicken.
  • Frying the chicken in batches can help ensure an evenly golden crust on all of them; make sure to move them around for consistent cooking.
  • You can use any neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil.
  • Adjust the sweetness and spiciness level according to your taste.
  • I recommend stabbing the chicken with a fork to helps tenderize the meat: This technique usually works great for cheap steak with muscle fibers. You can also add one teaspoon of baking soda to the marinade to helps tenderize the meat.
Author: Camila Benitez
Calories: 350kcal
Course: Main Course
Cuisine: Chinese
Keyword: Chicken Broccoli

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