Chicken Broccoli
Chicken Broccoli Stir Fry is a delicious and healthy alternative to Chinese takeout that can be made in just 30 minutes. This easy-to-follow recipe features tender strips of chicken, crisp broccoli florets, and a savory sauce with a hint of spice. With protein, vegetables, and bold flavors, this dish is perfect for a quick and satisfying weeknight dinner.
Ingredients
- 1 lb boneless and skinless chicken breast or thighs , cut into ¼ inch thick strips
- 1 tablespoon dark soy sauce or low sodium soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon cornstarch
- ¼ teaspoon ground black pepper , to taste
- ¼ teaspoon granulated garlic
For the Sauce:
- ⅓ cup water combined with ¼ 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
- ¼ cup oyster sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 teaspoons rice wine
- 1 teaspoon Asian toasted sesame oil
- ½ teaspoon red pepper flakes
For the Stir-fry:
- 1-½ 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
How to Store & Re-Heat
To store: Transfer it to an airtight container and refrigerate for 3-4 days. It is important to let the dish cool down to room temliperature before storing it in the refrigerator to prevent bacterial growth. Make sure to keep the chicken broccoli stir fry and rice or noodles separate, as the moisture from the dish can make the rice or noodles soggy.
To reheat: You can use a microwave, oven, or stovetop. If using a microwave, place the chicken broccoli stir fry in a microwave-safe dish and heat on high for 1-2 minutes, occasionally stirring, until heated through. If using an oven, preheat the oven to 350°F (175°C), transfer the chicken broccoli stir fry to an oven-safe dish, and bake for 10-15 minutes until heated through.
If using a stovetop, heat a skillet over medium-high heat, add the chicken broccoli stir fry, and stir-fry for a few minutes, until heated through. Remember to add a splash of water or chicken stock if the dish looks dry. Once heated through, serve the Chicken Broccoli Stir Fry immediately.
Make-Ahead
To make ahead, slice the chicken and mix it with the marinade, then store it in an airtight container in the refrigerator for up to 24 hours. You can also chop the broccoli and store it in a resealable bag or container in the refrigerator for up to 3 days.
When you're ready to cook, microwave the broccoli until tender, stir-fry the chicken with the sauce, and cook the broccoli in a hot wok or skillet. This will significantly reduce prep time and make cooking this delicious and healthy meal a breeze.
How to Freeze
To freeze the Chicken Broccoli for later use, follow these steps. Once you have cooked the dish, allow it to cool completely. It's important to cool it down before freezing to maintain its quality. Next, transfer the Chicken Broccoli to airtight containers or freezer bags. Make sure to leave some space at the top for expansion. Label the containers with the date and contents for easy identification.
Place the containers in the freezer and ensure they are stored flat to prevent leakage. The Chicken Broccoli can be kept in the freezer for up to 3 months. When you're ready to enjoy it, thaw the dish in the refrigerator overnight. Reheat it in a pan or microwave until thoroughly heated, and serve with rice or your preferred accompaniment; however, this meal is best served fresh, and freezing may affect the textures.
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 help 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 help tenderize the meat.
Nutrition Facts
Chicken Broccoli
Amount per Serving
Calories
203
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Cholesterol
38
mg
13
%
Sodium
2889
mg
126
%
Potassium
424
mg
12
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
16
g
32
%
Vitamin A
392
IU
8
%
Vitamin C
51
mg
62
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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