Chicken Broccoli Stir Fry (20 Minutes!)

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Skip the Chinese takeout – this Chicken Broccoli Stir Fry Arrived faster than shipped! Served with chicken breast, fresh broccoli, and a lightly sweet and savory sauce, it’s a quick and easy weeknight meal the whole family will love.like many of my Healthy Asian Recipesyou can have this Chicken Stir-fry with Broccoli on the table in less than 30 minutes!

Ingredients and Substitutes

This section explains how to choose the best ingredients for easy Broccoli Chicken Stir Fry, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

Stir fry sauce:

• oyster sauce – Just a small amount for a rich umami taste.Almost every variety has added sugar, and many are gluten-free, so if you’re looking for a cleaner option, mine Sugar Free Teriyaki Sauce would make a good replacement.
• coconut aminos – My favorite gluten-free soy sauce substitute. You can switch to tamari or low-sodium soy sauce if you prefer.
• sea ​​salt and black pepper – For enhancing saltiness.
• sesame oil – Added a slight nuttiness. You can use plain or roasted. In a pinch, you can substitute another neutral cooking oil.
• crushed red pepper flakes – These are totally optional, but they’re delicious if you want to give your Chicken Broccoli Stir Fry a little heat.
• corn starch – If you like a thicker sauce, just a little cornstarch (the whole recipe uses less than a tablespoon of cornstarch!) will help thicken it.You can also use 1/8 tsp xanthan gum or other cornstarch substitute Low carb options.

stir fry:

• olive oil – You can also use another neutral cooking oil such as avocado oil.
• chicken breast – Use boneless skinless chicken breasts, cut into bite-sized pieces.You can also use boneless skinless chicken thighs, or replace the chicken with beef (try Beef and Broccoli Stir Fry), pork or shrimp.
• broccoli – Divide into florets.You can also use other fry vegetablessuch as peas, baby corn, celery, carrots, bamboo shoots, or onions for more texture and flavor.
• garlic – I chopped fresh garlic cloves for the best flavor, but you can use canned minced garlic as well as. Feel free to use a few cloves of garlic if you like.
• ginger – Although fresh ginger tastes best, you can substitute 1/4 teaspoon of minced ginger.
• mushroom – White mushrooms work well here, but you can use other varieties as well.
• Bell Pepper – Red bell peppers add flavor and color to this dish, but you can use any color if you like.
• optional side dishes – include crushed red pepper flakes, sesame seeds, and lemon wedges. You can also add nuts like chopped almonds, cashews or peanuts for a delicious crunch.

How to Make Chicken and Broccoli Stir Fry

This section shows how to make Chicken Stir-Fry with Broccoli, with detailed step-by-step photos and technical details to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Make the sauce. in a small to medium bowl, mix oyster sauce, soy sauce, water, black pepper, sesame oil, red pepper flakes. Stir in cornstarch or xanthan gum, if using.
2. Cook the chicken. Heat the olive oil to a large wok (or a large nonstick skillet with a thick bottom) over medium-high heat. Add chicken pieces in a single layer and cook, flipping once, until golden and cooked through. Transfer to a plate and cover to keep warm.

3. fry vegetables. Add more olive oil to the pan. Add bell pepper and broccoli. Cook until crisp-tender.
4. Add mushrooms. Add the sliced ​​mushrooms to the pot and cook until all the vegetables are completely soft.

5. Add garlic. Stir in minced garlic. Cook until fragrant.
6. combined. Return chicken to pot. Pour the sauce over healthy chicken and broccoli for a stir fry. Cook until the sauce thickens to your liking.

Tip: Adjust the sauce as needed.

Taste and adjust with salt. For a thinner sauce, thin with water or omit the cornstarch.

7. decorate. Garnish with sesame seeds, extra chili flakes, and a lemon wedge, if desired.

storage instructions

• shop: Store leftovers in the refrigerator for up to 5 days.
• Meal Prep: You can prepare the entire stir fry ahead of time and refrigerate or freeze it. Or, for a fresher result, prepare the sauce and chopped vegetables and store the two separately until ready to cook.
• Reheat: Warm Chinese Chicken Broccoli is stir-fried in a pan or wok with a drizzle of oil.
• freeze: Store in an airtight container in the refrigerator for 2-3 months. Thaw overnight in the refrigerator before reheating.

Chicken and Broccoli Stir Fry

To make this Chicken and Broccoli Stir-Fry even more filling, serve it over white or brown rice.For a low-carb option, serve Cauliflower Fried Rice or Shirataki rice.

Pair this dish with other Asian dishes if you want to pair it with something else, like Crushed Cucumber Salad, Canisal Salador don’t grow radishes.

Healthier Stir-Fry Recipes

There are so many fresh and delicious ways to cook Asian stir fry! Try some of these favorites next:

Chicken Broccoli Stir Fry (20 Minutes!)

Chicken Broccoli Stir Fry is a quick and easy weeknight meal! Juicy chicken, tender broccoli, and a rich sauce are ready in 20 minutes.

Prepare: 10 minute

chef: 10 minute

all: 20 minute

Serving Size: 6 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. in a small bowl, Mix oyster sauce, light soy sauce, water, black pepper, sesame oil and red pepper powder together. If you want to thicken the sauce, stir in cornstarch (or xanthan gum). on hold.

2. Heat 1 tablespoon olive oil in a large saucepan wok over medium heat.cook chicken for 4-5 minutes, turning once, until golden and cooked through. Transfer chicken to a plate and cover to keep warm.

3. Add another tablespoon of olive oil to the pan.Add red bell pepper and broccoli florets and cook until 2-3 minutesuntil golden.

4. Add sliced ​​mushrooms and cook until 2-4 minutesuntil all vegetables are soft.

5. Stir in minced garlic.Cook 1-2 minutesuntil the fragrance is released.

6. Return chicken to pot. Pour the sauce over the chicken and broccoli and toss.Cook 2-3 minutes, until the sauce thickens to your liking. Taste and adjust with salt if needed. For a thinner sauce, add ¼ cup more water.

7. Garnish with sesame seeds, extra chili flakes, and a lemon wedge, if desired.

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recipe notes

Serving Size: 1 cup

Nutrition Facts excludes optional garnishes or cornstarch.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 255

fat 9.4 grams

protein 28.4 grams

total carbohydrates 14.7 grams

net carbs 11 grams

fiber 3.7 grams

sugar 7.5 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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