Description
A simple yet flavorful stir-fry featuring tender chicken, crisp broccoli, and a savory sauce with a hint of sweetness and spice. Perfect for a quick, nutritious meal.
Ingredients
Scale
- 2 teaspoons canola oil
- 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
- 3 tablespoons cornstarch, divided
- ¾ cup thinly sliced onion
- 2 teaspoons minced fresh ginger
- 4 garlic cloves, thinly sliced
- 5 cups broccoli florets
- ¾ cup water
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon light brown sugar
- ¼ teaspoon crushed red pepper flakes, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare Chicken: Toss chicken pieces with 1 tablespoon of cornstarch until evenly coated.
- Cook Chicken: Heat canola oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside.
- Sauté Aromatics: In the same pan, add onion, ginger, and garlic. Sauté for 2-3 minutes until fragrant.
- Cook Broccoli: Add broccoli florets and water. Cover and steam for 5 minutes until broccoli is tender-crisp.
- Prepare Sauce: In a bowl, whisk together soy sauce, oyster sauce, light brown sugar, crushed red pepper flakes, black pepper, and remaining cornstarch.
- Combine: Return chicken to the pan, add sauce, and stir-fry until the sauce thickens and everything is well-coated, about 2-3 minutes.
- Serve: Serve hot with rice or noodles.
Notes
For extra flavor, marinate chicken in soy sauce and ginger for 15 minutes before cooking. Adjust spice level by adding more or less red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Broccoli and Chicken Stir-Fry