Chicken and Broccoli Stir Fry

5 from 2 votes

Chicken and Broccoli Stir Fry

Juicy chicken and crisp-tender broccoli tossed in a glossy sweet-and-savory sauce made from everyday pantry ingredients. This one-skillet Chinese takeout favorite is on the table in under 30 minutes!

Course Dinner

Cuisine Asian, Chinese

Keyword chicken and broccoli stir fry, chicken broccoli stir fry, chicken stir fry, chinese chicken broccoli stir fry

Prep Time 15

Cook Time 13

Total Time 28

Servings people

Calories 394kcal

Author Blair Lonergan

Ingredients

½ cup less-sodium soy sauce, plus more for serving
2 tablespoons rice vinegar
2 tablespoons packed brown sugar
1 tablespoon sesame oil
1 tablespoon minced or grated fresh ginger (or about 1 teaspoon ground ginger)
1 garlic clove, minced
2 tablespoons cornstarch
½ lb. broccoli florets cut into 1-inch pieces (about 4 cups)
1 ½ lb. skinless, boneless chicken thighs or chicken breasts, trimmed of fat and cut into ¾-inch pieces
3 tablespoons vegetable oil
½ cup water or low-sodium chicken broth
Kosher salt, to taste
Cooked white rice, for serving
Optional garnish: additional soy sauce, sliced green onion, toasted sesame seeds, chopped peanuts, cashews, or crushed red pepper flakes

Instructions

In a large mason jar or small bowl, shake or whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic, and cornstarch until the cornstarch is completely dissolved. Set aside.
Place the chicken in a large bowl. Add about ¼ cup of the soy sauce mixture and toss to coat. Set aside, reserving the remaining sauce for later.
Heat 1 tablespoon of vegetable oil in a large cast iron skillet or wok over medium-high heat. Add the broccoli and stir fry until crisp-tender and bright green, about 4 minutes. Remove to a plate and set aside.
Wipe the pan clean, add the remaining 2 tablespoons of oil, and heat over high heat. Once the skillet is very hot, add the chicken, leaving most of the marinade in the bowl (discard that marinade). Spread the chicken into a single layer and let it sit undisturbed for about 1 minute so it browns. Flip and cook through, tossing occasionally, for 5 to 6 minutes.
Add the water or chicken broth, the reserved soy sauce mixture, and the broccoli to the skillet.
Bring to a simmer and cook over high heat, stirring, for 30 seconds to 1 minute. Turn off the heat. The sauce will continue to thicken as it sits. Taste and season with salt if necessary.
Serve over rice and garnish with optional toppings.

Notes

Dissolve the cornstarch completely in the cold sauce before it goes anywhere near the pan. Undissolved cornstarch makes lumps.
Get the skillet very hot before adding the chicken. High heat sears; low heat steams and toughens the meat.
Do not crowd the pan. If the chicken will not fit in a single layer, cook it in two batches.
Thighs stay juicier than breasts and are more forgiving if you overcook them slightly. Both cuts work.
The broccoli goes in raw. No boiling or blanching needed. For softer florets, cover the skillet for the last minute.
For a thicker sauce, simmer an extra minute. It also thickens as it cools. To thin it back out, add a splash of water or broth.
Do not substitute the sesame oil. Its toasty flavor has no real stand-in.
Store fresh ginger in the freezer so you always have some to grate. Ground ginger works in a pinch.
Variations: replace some broccoli with sliced mushrooms, add thin carrots or bell peppers, toss in roasted cashews at the end, stir in 1 to 2 tablespoons of hoisin for a sweeter sauce, or swap the chicken for shrimp or thinly sliced flank steak.
Make it spicy with crushed red pepper flakes or a splash of sriracha.
Storage: refrigerate in an airtight container for 3 to 4 days, or freeze up to 3 months (broccoli softens after thawing). Reheat gently with a splash of broth.

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