Description
A quick and comforting chicken and broccoli stir-fry ready in about 30 minutes, perfect for busy weeknights.
Ingredients
- 1 lb chicken (breast or thigh), cut into bite-sized pieces
- 4 cups broccoli florets, trimmed to similar sizes
- 1–2 tbsp fresh ginger, minced or grated
- 3 cloves garlic, minced
- 1/3 to 1/2 cup soy sauce glaze
- 1–2 tbsp neutral oil (vegetable, canola, or avocado oil)
- Optional garnishes: sesame seeds, thinly sliced scallions, toasted sesame oil drizzle
Instructions
- Heat a large skillet or wok over medium-high heat and add 1–2 tablespoons of neutral oil until it shimmers.
- Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
- Add the chicken pieces in a single layer and cook without moving for 2 minutes.
- Stir and cook another 3–5 minutes until the chicken is cooked through and registers 165°F (74°C).
- Push the chicken to one side of the pan, add the broccoli, and stir-fry for 5–7 minutes.
- Pour in the soy sauce glaze and toss everything together until evenly coated, cooking for another 2–3 minutes.
- Serve immediately over steamed rice or noodles, garnished with sesame seeds or scallions, if desired.
Notes
For gluten-free, use tamari instead of soy sauce. Add rice vinegar or citrus for tang. Leftovers can be refrigerated for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian