Description
This classic Chinese Chicken and Broccoli Stir Fry is a quick, flavorful dish perfect for a weeknight dinner. Tender slices of chicken breast and fresh broccoli florets are stir-fried in a savory sauce made from soy sauce, oyster sauce, and aromatic ginger and garlic. Served over warm white rice or noodles and garnished with sesame seeds and green onions, this recipe combines balanced nutrition with authentic taste in just 30 minutes.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 tbsp low-sodium soy sauce
- 1 tsp cornstarch
- Pinch of black pepper
Vegetables
- 2 cups fresh broccoli florets
Sauce
- 1/4 cup low-sodium soy sauce (divided)
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (divided)
- 1/2 cup chicken broth
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Other
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and black pepper to taste
- Cooked white rice or noodles for serving
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, combine 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of black pepper. Add the thinly sliced chicken breast and toss to coat. Let it marinate for 10 minutes to enhance flavor and tenderness.
- Prepare the Sauce: In a small bowl, whisk together the remaining 1/4 cup soy sauce, oyster sauce, rice vinegar, the remaining 1 tablespoon cornstarch, chicken broth, sesame oil, and red pepper flakes if using. Set aside.
- Cook the Broccoli: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 3-4 minutes until they turn bright green and are slightly tender. Remove the broccoli and set aside.
- Cook the Chicken: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the marinated chicken and cook for 5-6 minutes, stirring frequently, until the chicken is fully cooked and no longer pink inside.
- Add Aromatics: Stir in the minced garlic and grated ginger to the cooked chicken. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Combine and Sauce: Return the cooked broccoli to the skillet and stir to combine with the chicken. Pour the prepared sauce over the mixture and stir well.
- Thicken the Sauce: Continue stirring the chicken and broccoli in the sauce for 2-3 minutes until the sauce thickens and evenly coats all ingredients.
- Serve: Remove from heat and serve the stir fry hot over cooked white rice or noodles. Garnish with sesame seeds and sliced green onions if desired for an extra touch of flavor and presentation.
Notes
- For a spicier dish, increase the amount of red pepper flakes according to your taste.
- Make sure to slice the chicken thinly for quicker cooking and better texture.
- Use fresh broccoli rather than frozen for best texture and flavor.
- This recipe can be adapted with other vegetables like bell peppers or snap peas based on availability.
- Adjust salt and soy sauce amounts to keep it low sodium if needed.
- Cooked rice or noodles can be prepared ahead to speed up meal assembly.
