Easy Chicken and Broccoli Stir-Fry

This chicken and broccoli stir-fry is on the table in about 25 minutes. The homemade sauce uses less sugar and sodium than most takeout versions, and you can load up on as many vegetables as you like.

Easy Chicken and Broccoli Stir-Fry

A quick weeknight stir-fry with tender chicken, crisp broccoli and a savory ginger-garlic sauce. Faster and lighter than takeout.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 1 pound boneless skinless chicken breast sliced thin
• 1 tablespoon cornstarch
• 2 tablespoons avocado or vegetable oil divided
• 4 cups broccoli florets
• 1 red bell pepper sliced
• 3 garlic cloves minced
• 1 tablespoon fresh ginger grated
• Sesame seeds and sliced green onions to serve

Sauce

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon toasted sesame oil
• 1/3 cup water or low-sodium chicken broth
• 1 teaspoon cornstarch

Method

 

1. Toss the chicken with 1 tablespoon cornstarch. Whisk the sauce ingredients together in a small bowl.
2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook 5 to 6 minutes until golden and cooked through. Transfer to a plate.
3. Add the remaining oil, broccoli and bell pepper. Stir-fry 3 to 4 minutes, adding a splash of water if needed so the broccoli steams slightly.
4. Add the garlic and ginger and cook 30 seconds.
5. Return the chicken, pour in the sauce and toss for 1 to 2 minutes until glossy and thickened.
6. Serve over brown rice, cauliflower rice or noodles, topped with sesame seeds and green onions.

Notes

Tips: Slice the chicken while slightly frozen for thin, even strips. Swap chicken for shrimp or firm tofu. Add snap peas, mushrooms or carrots to stretch the vegetables.