Chicken Broccoli Stir Fry
Need a quick and healthy dinner? Try my chicken broccoli stir fry with spicy brown sauce. It’s made from a few simple, healthy ingredients and comes together in under 30 minutes.
Chicken and Broccoli Stir Fry:
Mince the garlic and fresh ginger. Be sure to remove the skin from the ginger before mincing it.
Add the garlic and fresh ginger into an 11-inch skillet with sesame oil. Simmer over medium / low heat until the garlic and ginger are lightly browned and fragrant.
While the garlic and ginger are simmering, slice your chicken breasts.
Grab a small mixing bowl, combine the cornstarch, salt and black pepper. Stir well.
Toss the sliced chicken in the bowl, making sure to coat each piece with the cornstarch mixture.
Next, shake off any excess cornstarch and add the chicken to the pan.
Once the chicken begins to sear and brown on both sides, deglaze the pan with ½ cup of chicken stock.
Make sure to scrape all of the little pieces off of the bottom of the pan.
Once the chicken stock begins to reduce, add the soy sauce, brown sugar, and remaining ½ cup of chicken stock. Stir well. Let the chicken pieces cook in the sauce for 5-10 minutes or until the chicken is cooked through.
Reduce the heat to low and add the mushrooms and broccoli florets.
Simmer for 5-10 minutes until the broccoli is slightly softened and everything is well coated in the sauce. I like my broccoli firm, but for soft broccoli, boil water and cook the broccoli for a few minutes in the hot water before adding it to the dish. Be sure to drain any water before adding it to the rest of the dish.
Top with your favorite garnishes and serve hot!
Serving: 1serving, Calories: 526kcal, Carbohydrates: 39g, Protein: 58g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 149mg, Sodium: 2663mg, Potassium: 1426mg, Fiber: 3g, Sugar: 16g, Vitamin A: 427IU, Vitamin C: 56mg, Calcium: 67mg, Iron: 3mg