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Chicken and Broccoli Stir Fry

This Chicken and Broccoli Stir Fry offers a swift and wholesome dinner solution that comes together with minimal effort. Featuring a rich and balanced sauce, it complements rice or noodles beautifully, delivering a dish that is both gratifying and adaptable to various preferences.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 3 cups broccoli florets thoroughly washed and dried
  • 1 yellow onion thinly sliced
  • 1 bell pepper thinly sliced
  • 2 tablespoons peanut oil vegetable oil, or olive oil
  • Salt and white pepper to taste
  • For the Sauce:
  • 1 ½ cups chicken broth
  • ¼ cup soy sauce
  • ⅓ cup packed brown sugar
  • 1 ½ tablespoons honey
  • 2 cloves garlic minced
  • 3 tablespoons cornstarch mixed with 3 tablespoons cold water
  • For Serving:
  • 3 cups cooked rice or preferred grain

Method
 

  1. Begin by preparing the cornstarch slurry: combine the cornstarch with cold water in a small container, shaking well to blend. Set aside in a cool place.
  2. In a separate medium bowl, mix the remaining sauce components thoroughly. Ensure all other ingredients are ready before cooking.
  3. Cut the chicken into bite-sized pieces and pat dry to remove excess moisture. Season evenly with salt and white pepper. Heat the chosen oil in a skillet over medium-high heat until shimmering.
  4. Place the chicken in the hot pan without stirring, allowing it to sear for about 3 minutes. Turn the pieces to brown the other sides, approximately 2 to 3 minutes more. Remove the chicken from the pan and set aside.
  5. Reduce the heat to medium. If needed, add a small amount of oil. Add broccoli florets and sliced onions, tossing them in the oil to coat. Cook for roughly 3 minutes until vegetables begin to soften.
  6. Incorporate the sliced bell pepper and continue cooking for an additional 1 to 2 minutes.
  7. Pour the prepared sauce mixture into the pan and bring it to a gentle boil. Allow it to simmer for 2 to 3 minutes.
  8. Stir the cornstarch slurry once more, then gradually add it to the simmering sauce, stirring continuously. Continue simmering until the sauce thickens to the desired consistency. Reduce heat to low.
  9. Return the cooked chicken to the pan, stirring to combine thoroughly. Heat the chicken through in the sauce before serving.
  10. Serve the stir fry hot over cooked rice or your choice of grains.

Notes

Frozen broccoli can be used as an alternative to fresh; simply thaw and pat dry before cooking to avoid excess moisture. Customize this dish by adding ingredients such as julienned carrots, water chestnuts, celery, or kale. For added texture and flavor, garnish with green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds. To lower sodium content, substitute regular soy sauce and broth with low-sodium versions. For deeper flavor complexity, consider deglazing the skillet with ½ cup of dry white wine after cooking the chicken, allowing it to reduce by half over medium heat prior to adding the vegetables.