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This chicken broccoli stir fry is my answer when time is short but I want something better than takeout The glossy savory sauce wraps tender chicken and just crisp broccoli in big flavor and the whole dish comes together in about half an hour
The first time I made this my kids cleaned their plates and now it is a regular in our weekly rotation because everyone always asks for seconds
Ingredients
- Chicken breast: sliced into bite sized pieces Choose a high quality boneless skinless breast for best texture
- Cooking oil: I use extra light olive oil for neutral flavor and a high smoke point but any mild oil works
- Broccoli: cut to florets Go for vibrant green and firm broccoli for crisp bites
- Yellow onion: sliced into strips Pick a fresh small one for balanced sweetness
- White button mushrooms: thick sliced Look for mushrooms with white smooth caps and no sogginess
- Low sodium chicken broth: The base of your sauce opt for broth with little or no additives
- Low sodium soy sauce: Or Tamari for gluten free Choose naturally brewed for deeper flavor
- Light brown sugar or honey: Adds sweetness and balance to the savory sauce Use tightly packed light brown sugar or your favorite honey
- Corn starch: Essential to make the sauce thick and glossy
- Sesame oil: Just a splash for aroma and depth Go for toasted for the nuttiest flavor
- Fresh ginger: peeled and grated Use juicy firm ginger root for the brightest note do not substitute with dried
- Garlic: fresh and grated Go for plump tight cloves for potent flavor
- Black pepper: freshly ground for the best kick
Step-by-Step Instructions
- Prep the Stir Fry Sauce:
- Whisk together broth soy sauce brown sugar corn starch sesame oil fresh ginger garlic and black pepper in a bowl Warm broth dissolves sugar and starch more easily Take a moment to dissolve everything well
- Sear the Chicken:
- Season your chicken with a pinch of black pepper Heat a large skillet or a wok over medium high Pour in some oil and lay chicken pieces out in a single layer Do not stir for at least one minute to get that golden sear Continue stir frying around five minutes until the outside is deep golden and chicken is just cooked Remove to a bowl and loosely cover to stay warm
- Cook the Veggies:
- Back into the same pan add a bit more oil Toss in broccoli florets onion strips and mushroom slices Stir fry over medium high about three minutes Mushrooms should soften but broccoli should still have fresh crunch Drop heat to medium low
- Sauce the Stir Fry:
- Give your sauce a good stir in case the starch settled and pour it over the veggies Simmer gently three to four minutes Sauce should go glossy and thicken as the garlic and ginger lose their raw edge If too thick loosen with a tablespoon or two of water
- Combine Chicken and Finish:
- Slide the cooked chicken back in Stir and let everything bubble thirty seconds until chicken is hot through Taste and add another splash of soy sauce if needed Serve right away over fresh hot rice
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My favorite thing is how broccoli soaks up the glossy sauce You cannot beat that snap and flavor in every bite And this dish always brings back memories of frantic busy school nights when I could have dinner on the table in record time with everyone loving it
Storage Tips
Store leftovers tightly covered in the fridge for three days The sauce keeps everything moist Just reheat gently on the stove or in the microwave and add a spoon of water to loosen if needed
Ingredient Substitutions
Swap chicken with boneless thighs for extra juiciness If you are out of mushrooms use peppers or snow peas instead For gluten free versions always use Tamari and double check your corn starch
Serving Suggestions
Always serve steaming over fluffy white or brown rice For extra crunch sprinkle with toasted sesame seeds or thinly sliced scallions Sometimes I serve it with a side of sliced oranges to refresh the palate
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Cultural and Historical Context
Stir fry is a centuries old technique from China prized for its efficiency with high heat cooking and quick prep This dish honors that tradition with a Western ingredient twist You build big flavor in just minutes and it is easy to adapt to your own kitchen
Frequently Asked Questions
- → Can I use chicken thighs instead of breast?
Yes, boneless skinless chicken thighs work well and offer a juicy, tender result. Cut into bite-size pieces and cook as directed.
- → How do I keep broccoli crisp-tender?
Stir fry the broccoli briefly over high heat and watch closely. Don't overcook; it should stay bright green with a bit of crunch.
- → Can I add other vegetables?
Absolutely! Try adding snap peas, carrots, or bell peppers for extra flavor and color. Adjust cook times as needed.
- → Is the sauce gluten-free?
Use Tamari instead of soy sauce for a gluten-free option and check all other ingredients for any added gluten.
- → How do I prevent the sauce from clumping?
Whisk the sauce ingredients thoroughly to dissolve the corn starch and sugar before adding to the pan. Stir constantly as it thickens.
- → What type of rice pairs best?
Fluffy steamed white rice is traditional, but brown rice or jasmine also work nicely to absorb the sauce.