Chicken & Broccoli Stir Fry

A great everyday stir fry. Feel free to use whatever chicken cut you prefer - thigh, breast, etc. We tend to prefer using thigh meat, as it will be a bit more flavorful and juicy, but the recipe works great with chicken breasts and tenders too. If you like your broccoli soft, add about 1/4 cup of water to the pan when you add the broccoli. As it cooks, the water will absorb into the the broccoli and will evaporate off by the time the broccoli is soft.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the sauce: in medium bowl whisk together the water and cornstarch until smooth. Whisk in the remaining all sauce ingredients (soy sauce, brown sugar, hoisin sauce, rice vinegar, and sesame seed oil). Set aside.

Step 2

Heat a large skillet over medium-high heat. Add 1 Tablespoon of oil to the pan then add the chicken. Sear until cooked though and all sides are golden. Remove the chicken from the pan.

Step 3

In the same pan the chicken was cooked in, add 2 Tablespoons of oil, then the onions, garlic and ginger. Cook until soft and translucent. Add broccoli and cook until broccoli is tender, stirring frequently (if you like your broccoli soft, add about 1/4 cup of water to the pan when you add the broccoli - while the broccoli cooks it will absorb most of the water and soften. Make sure to cook until the water is fully absorbed and nearly all evaporated off the pan). Add the chicken back into the pan with the broccoli.

Step 4

Whisk the sauce one more time to make sure the cornstarch isn’t lumpy, then pour the sauce over the chicken and broccoli in the pan. Heat to a strong simmer and cook for about 1-2 minutes to thicken the sauce, stirring occasionally to make sure the chicken and broccoli is fully coated.

Step 5

Serve warm over rice or noodles if desired.

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