Description
A quick and flavorful Chinese Chicken and Broccoli Stir Fry that combines tender chicken breast with crisp broccoli florets in a savory sauce made from soy, oyster sauce, and fresh aromatics. Ready in 30 minutes, this dish is perfect for a healthy and satisfying weeknight meal served over rice or noodles.
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
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Cooking Oils & Garnishes
- 2 tablespoons vegetable oil, divided
- Salt and black pepper to taste
- Cooked white rice or noodles for serving
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Prepare the Marinade: In a bowl, mix 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 tenderize and infuse flavor.
- Mix the Sauce: In a small bowl, whisk together the remaining 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 1/2 cup chicken broth, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes if using. Set aside.
- Cook the Broccoli: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 3 to 4 minutes until bright green and slightly tender. Remove the broccoli from the pan and set aside to prevent overcooking.
- Cook the Chicken: Add the remaining 1 tablespoon vegetable oil to the same skillet. Add the marinated chicken and cook for 5 to 6 minutes, stirring frequently until the chicken is cooked through and no longer pink.
- Add Aromatics: Stir in the minced garlic and grated ginger with the chicken. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Combine Vegetables and Protein: Return the cooked broccoli to the skillet and toss everything together evenly.
- Add the Sauce: Pour the prepared sauce over the chicken and broccoli mixture. Stir continuously for 2 to 3 minutes, allowing the sauce to thicken and evenly coat the ingredients.
- Serve: Remove from heat and serve immediately over warm cooked white rice or noodles. Garnish with sesame seeds and sliced green onions if desired for added texture and flavor.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add sliced fresh chili peppers.
- Replace chicken broth with vegetable broth for a lighter alternative.
- Use tamari instead of soy sauce to make the recipe gluten-free.
- Cook broccoli until crisp-tender to retain its vibrant color and nutrients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
