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.
Ingredients
Chicken and Broccoli Stir Fry:
- 1-2 tablespoons avocado oil , or vegetable oil
- 2 cloves garlic, minced
- 2 teaspoons ginger, peel and mince
- 1 lb. chicken breasts, sliced into thin strips, tossed with cornstarch mixture
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chicken broth, deglaze the pan
- 4 ounces broccoli florets, rinsed, chopped small
Spicy brown sauce:
- ¼ cup soy sauce, low sodium
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons light brown sugar
- ¼-½ cup chicken broth
Optional Garnishes:
- red pepper flakes
- toasted sesame seeds
- sliced scallions
Equipment
- 1 11-inch non-stick skillet
- 1 mixing bowl
Instructions
- In a small bowl, combine the stir fry sauce. Which includes, low sodium soy sauce, rice vinegar, light brown sugar, sesame oil, and chicken broth. Stir well set aside.
- Thinly slice the chicken breasts and set it aside.
- In a separate bowl, combine the cornstarch, salt and black pepper. Mix well and set it aside.
- Mince the garlic and fresh ginger. Be sure to remove the skin from the ginger before mincing it.
- Heat a saute pan over medium heat. Add the avocado oil, minced garlic and ginger. Saute until the garlic and ginger are lightly browned and fragrant.
- While the garlic and ginger are simmering, prepare the chicken.
- Toss the sliced chicken in the bowl with the cornstarch, salt, and black pepper. Make sure to coat each piece with the cornstarch mixture.
- Next, shake off any excess cornstarch and add the chicken to the pan with the garlic and ginger.
- Once the chicken is lightly browned on both sides, and cooked through, deglaze the pan with ½ cup of chicken stock. Let it simmer. The cornstarch on the chicken will help thicken the sauce.
- Make sure to scrape all of the little pieces off of the bottom of the pan.
- Once the chicken stock begins to reduce in the pan, add the stir fry sauce and stir well. Let the chicken pieces cook in the sauce for 3-4 more minutes.
- Reduce the heat to low and add broccoli florets.
- Simmer for 5-8 minutes until the broccoli is slightly softened and everything is well coated in the sauce. I like my broccoli firm, but for softer broccoli, boil water and cook the broccoli for a few minutes in the hot water before adding it to the dish. Be sure to strain off any water before adding it to the rest of the dish.
- Top with your favorite garnishes and serve hot!
Nutrition
Serving: 1serving, Calories: 548kcal, Carbohydrates: 35g, Protein: 54g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.03g, Cholesterol: 147mg, Sodium: 2750mg, Potassium: 1162mg, Fiber: 2g, Sugar: 14g, Vitamin A: 425IU, Vitamin C: 54mg, Calcium: 65mg, Iron: 2mg