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Chicken and Broccoli Stir Fry

A quick, healthy stir fry featuring lean chicken and fresh broccoli in a savory sauce, perfect for busy nights and meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces You can use chicken breast for a lower fat option.
  • 3 cups broccoli florets Cut into bite-sized pieces for cooking.
  • 1 onion sliced Adds flavor to the stir fry.
  • 4 cloves garlic, minced Provides a pungent flavor.
  • 2 teaspoons minced fresh ginger Adds a fragrant note.
  • 2 teaspoons vegetable oil Or to taste, for stir frying.
  • 2 tablespoons cornstarch For coating chicken and thickening sauce.
  • 2 tablespoons water Used in the sauce.
  • 0.66666668653488 cup soy sauce Use low-sodium if preferred.
  • 1 tablespoon oyster sauce Optional, can be omitted for a gluten-free version.
  • 0.25 cup brown sugar Reduce for a lower-sugar version.
  • 1 pinch red pepper flakes Adjust to taste for spiciness.
  • 0.25 teaspoon freshly ground black pepper For seasoning.

Method
 

Preparation
  1. Gather all ingredients.
  2. Heat oil in a large non-stick skillet over medium-high until shimmery, about 2 minutes.
  3. In a medium bowl, stir together chicken and 1 tablespoon of cornstarch until the chicken is coated.
Cooking
  1. Add chicken to the skillet in a single layer and cook, stirring often, until crisp and cooked through, about 6 minutes.
  2. Add onions, cooking until translucent, about 1 minute.
  3. Stir in ginger and garlic; cook until fragrant, about 1 minute.
  4. Transfer chicken mixture to a plate and set aside.
  5. Add broccoli to the empty skillet, cooking until bright green and heated through, about 2 to 3 minutes.
  6. Whisk together water, soy sauce, oyster sauce, brown sugar, crushed red pepper, black pepper, and remaining cornstarch in a small bowl until smooth.
  7. Return the chicken mixture to the skillet, add the soy sauce mixture, and cook, stirring constantly, until well coated and the sauce thickens, about 2 minutes.
  8. Serve immediately and enjoy!

Notes

For meal prep, this dish stores well in an airtight container in the fridge for up to 3 days. To keep portions controlled, serve with whole grains or leafy salads. Refrigerate sauce separately if storing for longer.