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No time for takeout? This chicken broccoli stir fry totally hits the spot when life gets busy. Juicy chicken and broccoli cook up fast in a shiny sauce that really packs a punch. The whole thing is on the table in about thirty minutes flat.
The very first time I made this, my kids scraped their plates clean. Fast forward, now they ask for it every week—nobody ever leaves leftovers!
Tasty Ingredients
- Black pepper: go for freshly cracked to spice things up
- Garlic: grab a couple fat cloves and grate them for the brightest punch
- Fresh ginger: grate up some fresh juicy root, not dried powder
- Sesame oil: just a little adds so much flavor, especially if it's toasted
- Corn starch: this thickens up your sauce and makes it nice and shiny
- Light brown sugar or honey: a spoonful of either balances out the savoriness
- Low sodium soy sauce: or Tamari for gluten free good stuff
- Low sodium chicken broth: go for one that's not loaded with extras
- White button mushrooms: choose smooth, white mushrooms and slice them thick
- Yellow onion: slice up a small, sweet one for just the right flavor
- Broccoli: cut into bitey florets, pick ones that are nice and green
- Cooking oil: any mild oil is fine; I like extra light olive oil since it doesn’t burn fast
- Chicken breast: chop up boneless, skinless pieces for the most tender bite
Flavorful Steps
- Finish It Off:
- Drop your chicken back into the pan with the sauce and veggies. Stir it up and let it bubble for about thirty seconds to heat through. Taste, and if you think it needs more soy sauce, toss some in. Dish it up hot over rice for the best experience.
- Pour On The Sauce:
- Quickly stir your premixed sauce once more and drizzle over the veggie mix. Let it simmer just a few minutes till it thickens and everything smells incredible. If it goes too thick, splash in a little water.
- Veg With a Kick:
- Put mushrooms, onions, and broccoli into the hot pan with a drizzle of oil. Fry for three minutes—broccoli stays crisp while mushrooms soften. Lower the heat after.
- Color Up The Chicken:
- Sprinkle pepper on your chicken and cook it in hot oil in a large skillet or wok. Let the pieces sit at first to get a good sear, then give them a stir and cook around five minutes till gold and done. Set the chicken aside under some foil or a lid.
- Mix Up The Sauce:
- Stir together chicken broth, soy, sweetener, starch, sesame oil, ginger, garlic, and black pepper in a bowl. Warm broth helps things blend easy, so whisk well till it’s all smooth.
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Broccoli in this dish just slurps up the savory sauce. Every crispy bite is full of flavor. I also love how fast this comes together on nights when everyone’s starving and I need dinner ASAP. It brings back memories of hectic school nights that ended with clean plates.
Keep It Fresh
Put leftovers in the fridge with a good lid and they’ll last three days. That sauce keeps it all juicy. Warm gently in a pan or the microwave—add a splash of water if it seems sticky.
Swap Options
Try using boneless chicken thighs if you want more juiciness. No mushrooms? Sliced peppers or snow peas are perfect instead. For gluten free, swap in Tamari and double-check your cornstarch box.
Serving Ideas
Serve steamy over fluffy rice, white or brown. For some crunch, throw on sesame seeds or sliced green onions. If you want to mix things up, a side of orange slices is super refreshing.
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Food Tradition Background
Stir frying comes from China and goes way back—folks loved it for how quick and hot you can cook. Here, those same quick-cooking tricks get a spin with some Western favorites. You’ll get huge flavor in no time, and it’s easy to swap stuff in or out based on what you have.
Frequently Asked Questions
- → Can I swap chicken thighs for breasts?
Sure! Boneless thighs are juicier and work great. Slice into smaller pieces and cook until done.
- → How do I keep broccoli from getting soggy?
Sauté it quickly on high heat and stop before overcooking. Keep the texture firm but not hard.
- → Can other veggies be included?
Totally! Snap peas, carrots, or peppers mix in well. Adjust their cooking times to match.
- → Is the sauce safe for gluten-free diets?
Swap soy sauce with Tamari and double-check other ingredients for hidden gluten.
- → How can I avoid clumps in the sauce?
Whisk together the liquids, starch, and sugar. Stir constantly while cooking so it blends smoothly.
- → What kind of rice is best?
Light and fluffy white rice works best, but you can try brown or jasmine for a twist.