Description
A flavorful and easy Chicken and Broccoli Stir Fry featuring tender chicken, crisp vegetables, and a savory sweet sauce served over perfectly cooked rice. This recipe is perfect for a quick weeknight dinner packed with vibrant colors and delicious textures.
Ingredients
Scale
Main Ingredients
- 2 Tablespoons peanut oil
- 1 lb boneless skinless chicken breasts
- Salt, to taste
- White pepper, to taste
- 3 cups broccoli florets, washed and patted dry
- 1 yellow onion, sliced
- 1 bell pepper, sliced
Sauce
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water
- 1 ½ cups chicken broth
- 1/4 cup soy sauce
- 1/3 cup packed brown sugar
- 1 ½ tablespoons honey
- 2 cloves garlic, minced
For Serving
- 3 cups cooked rice (any kind)
Instructions
- Prepare the Sauce: Combine 3 tablespoons cornstarch with 3 tablespoons cold water in a covered container and shake well. Set aside in a cool place. In a medium bowl, mix together chicken broth, soy sauce, brown sugar, honey, and minced garlic. Set this sauce mixture aside.
- Cook the Chicken: Cut chicken breasts into bite-sized pieces and pat them completely dry. Season with salt and white pepper to taste. Heat peanut oil in a skillet over medium-high heat until glistening. Add chicken pieces and sear undisturbed for about 3 minutes, then turn pieces to cook other sides until golden and cooked through, about 2-3 more minutes. Remove chicken from skillet and set aside.
- Cook the Vegetables: Reduce heat to medium. Add a little more oil if needed. Add broccoli florets and sliced onions to the skillet and toss to coat. Cook for 3 minutes until slightly softened. Add sliced bell peppers and cook for an additional 1-2 minutes.
- Add the Sauce Mixture: Pour the prepared sauce mixture into the skillet with the vegetables and bring to a gentle boil. Simmer and reduce for 2-3 minutes. Shake the cornstarch slurry again and slowly stir it into the sauce. Maintain gentle bubbling until the sauce thickens to desired consistency. Reduce heat to low.
- Combine Chicken and Serve: Stir the cooked chicken back into the skillet with the sauce and vegetables. Heat through thoroughly. Serve the stir fry over 3 cups of cooked rice for a complete meal.
Notes
- Frozen broccoli can be used; thaw and pat dry before cooking.
- Additional vegetables such as julienned carrots, water chestnuts, celery, and kale can be added for variety.
- Toppings like green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds add texture and flavor.
- To reduce sodium, use low sodium soy sauce and reduced sodium chicken broth.
- Deglaze the skillet with 1/2 cup dry white wine after cooking chicken for added depth. Reduce wine by half before adding vegetables.
- A variation can be made using ground beef instead of chicken.
- For perfectly cooked rice: Bring 2 cups water with 2 chicken bouillon cubes to boil, add 1 cup long grain white rice, return to boil, cover tightly and simmer on low for 15 minutes. Remove from heat and let stand 10 minutes. This yields 3 cups cooked rice.
- Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
