Chicken and Broccoli Stir Fry

Servings: 4
Prep Time: 15 minutes
Cook Time: 10–12 minutes

Ingredients

For the Chicken & Vegetables:

• 1 lb (450 g) boneless, skinless chicken breast, thinly sliced

• 3 cups broccoli florets

• 2 tablespoons vegetable or sesame oil

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated (optional but recommended)

For the Stir-Fry Sauce:

• 1/3 cup low-sodium soy sauce

• 2 tablespoons oyster sauce (or hoisin for sweeter flavor)

• 1 tablespoon cornstarch

• 1 tablespoon honey or brown sugar

• 1/2 cup chicken broth or water

• 1 teaspoon sesame oil

• 1/4 teaspoon black pepper

• 1/2 teaspoon chili flakes (optional)

Instructions

1. Prepare the sauce:
   In a bowl, whisk together soy sauce, oyster sauce, cornstarch, honey, broth, sesame oil, black pepper, and chili flakes. Set aside.

2. Cook the chicken:
   Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken slices and stir-fry for 3–4 minutes until lightly browned and cooked through. Remove and set aside.

3. Cook the broccoli:
   Add remaining oil to the same pan. Add broccoli and stir-fry for 2–3 minutes. Splash in 2 tablespoons water, cover, and steam for 1 minute until bright green and tender-crisp.

4. Add aromatics:
   Stir in garlic and ginger; cook for 30 seconds until fragrant.

5. Combine:
   Return chicken to the pan. Pour in the sauce and toss everything together. Cook 1–2 minutes until sauce thickens and coats evenly.

6. Serve hot over steamed rice, noodles, or cauliflower rice.

Tips & Variations

• Extra tender chicken: Marinate chicken with 1 teaspoon cornstarch + 1 tablespoon soy sauce for 10 minutes

• Low-carb option: Serve with zucchini noodles

• Add-ins: Bell peppers, mushrooms, snap peas, or carrots

• Spicy kick: Add chili garlic sauce or Sriracha