Chicken Broccoli Stir Fry
This chicken broccoli stir fry is a quick and easy one-pan dish that combines tender chicken, vibrant broccoli, and a savory sauce, making it a perfect weeknight meal.
Ingredients
- 2 teaspoons canola oil
- 1 pound boneless skinless chicken thighs, cut into ¾-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 (adjust based on spice preference)
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat 2 teaspoons of canola oil in a large, non-stick skillet over medium-high heat until the oil is shimmery, about 2 minutes.
- In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch until well-coated.
- Add the chicken to the skillet in a single layer. Cook, stirring often, until the chicken turns golden and is fully cooked, about 6 minutes. Remove the chicken and set it aside.
- In the same skillet, add the sliced onions. Cook while stirring frequently, just until translucent, about 1 minute.
- Stir in the ginger and garlic. Cook for 1 minute, stirring constantly, until fragrant.
- Return the cooked chicken to the skillet and toss briefly to combine.
- Next, add the broccoli florets. Stir occasionally over medium-high heat until they’re bright green and slightly crisp-tender, about 2-3 minutes.
- Meanwhile, whisk together the water, soy sauce, oyster sauce, brown sugar, red pepper flakes, black pepper, and remaining 2 tablespoons of cornstarch in a small bowl until smooth.
- Pour the sauce mixture into the skillet. Cook while stirring constantly, ensuring the chicken and broccoli are fully coated. The sauce will thicken beautifully in about 2 minutes.
- Serve immediately over steamed rice or noodles, and enjoy!
Notes
This top-rated user recipe was tested in our test kitchen. Here are some tips from our culinary experts: “Cooking broccoli before stir-frying may result in overcooked broccoli. Stir-frying the broccoli florets in the pan gets them cooked during the stir-fry and retains the crispness.” — Liz Mervosh. “This is a perfect weeknight dish to cook,” according to Liz. “You can start by setting a pot of rice to cook and proceed with the recipe. By the time rice is cooked, you will be ready to serve the chicken and broccoli stir-fry.” “Letting the chicken cook undisturbed when first added is essential for the success of this recipe,” says Liz. “It helps release chicken from the pan and builds a nice crust. Building layers of flavors with each addition of the aromatics.