Speedy Chicken & Broccoli Stir-Fry

Speedy Chicken & Broccoli Stir-Fry ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 4 cups Broccoli florets
• 2 tbsp Olive oil or preferred cooking oil
• 2 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1/4 cup Low-sodium soy sauce
• 1/4 cup Chicken broth or water
• 1 tbsp Brown sugar or honey
• 1 tbsp Cornstarch
• 1 tsp Sesame oil
• 4 cups Cooked white or brown rice

How to make Speedy Chicken & Broccoli Stir-Fry

1. Prepare the chicken and broccoli: Pat the 1.5 lbs boneless, skinless chicken breasts dry with paper towels and cut them into 1-inch bite-sized pieces. Wash and chop 4 cups broccoli florets, ensuring they are roughly uniform in size for even cooking.
2. Whisk together the stir-fry sauce: In a small bowl, combine 1/4 cup low-sodium soy sauce, 1/4 cup chicken broth or water, 1 tbsp brown sugar or honey, 1 tbsp cornstarch, and 1 tsp sesame oil. Whisk well until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
3. Heat your pan: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Ensure the pan is hot enough to sear the chicken effectively.
4. Cook the chicken: Add the chicken pieces to the hot skillet in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides and mostly cooked through. Remove the chicken from the pan and set it aside.
5. Sauté aromatics and broccoli: Add the minced 2 cloves garlic and 1 tsp grated fresh ginger to the same pan. Sauté for about 30 seconds until fragrant, then immediately add the 4 cups broccoli florets. Stir-fry for 3-5 minutes, or until the broccoli is bright green and tender-crisp.
6. Combine and sauce: Return the cooked chicken to the pan with the broccoli. Give the prepared sauce a quick whisk again to recombine any settled cornstarch, then pour the entire sauce mixture over the chicken and broccoli in the skillet.
7. Simmer to thicken: Bring the sauce to a gentle simmer, stirring constantly, for 1-2 minutes until it thickens to a glossy consistency and coats the chicken and vegetables. Ensure the chicken reaches an internal temperature of 165°F (74°C).
8. Serve immediately: Remove the stir-fry from the heat. Divide 4 cups of cooked rice among four plates or bowls, then spoon the Speedy Chicken & Broccoli Stir-Fry generously over the rice. Serve hot.

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