Chicken Broccoli Stir Fry
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Chicken Broccoli Stir Fry is a quick and flavorful dish that’s perfect for busy weeknights. Tender chicken and crisp broccoli are cooked in a savory sauce that’s simply irresistible. It’s ready in just 25 minutes, making it an ideal meal for any night.
Chicken Broccoli Stir Fry is one of my go-to weeknight dinners. The tender chicken, crisp broccoli, and savory sauce come together in just 25 minutes, making it perfect for busy evenings. It’s simple, healthy, and absolutely delicious – a dish your family will love as much as mine does.
Before You Begin
- Prep All Ingredients: Have all your ingredients prepped and ready before you start cooking. Stir frying is a quick process, and having everything ready to go will make it smoother and more efficient.
- High Heat Cooking: Use high heat for stir frying to get a nice sear on the chicken and keep the vegetables tender-crisp. This also helps retain the vibrant color of the broccoli.
- Shaoxing Wine Substitutes: If you don’t have Shaoxing wine, you can use dry sherry or mirin as a substitute. These alternatives will still provide a nice depth of flavor to the sauce.
- Check the Sauce Consistency: When making the sauce, whisk constantly to prevent lumps and ensure a smooth, glossy finish. Adjust the thickness by adding a bit more chicken broth if needed.
- Quick Cooking: Stir frying happens quickly, so keep an eye on your ingredients and stir frequently to prevent burning and ensure even cooking.
- Chicken Thighs: I used boneless, skinless chicken thighs for tenderness and flavor. Thinly slice them for even cooking. You can substitute with chicken breast if you prefer.
- Soy Sauce: Opt for low sodium to control the saltiness.
- Baking Soda: Helps tenderize the chicken for a softer texture.
- Dark Soy Sauce: This gives the dish a rich, deep color and flavor to the sauce. If you don’t have it, just substitute it with more regular soy sauce.
- Soy Sauce: For umami and saltiness. Use low sodium soy sauce, if possible.
- Oyster Sauce: Enhances the savory flavor with a touch of sweetness. Hoisin sauce is a good substitute.
- Shaoxing Wine: Adds complexity to the sauce. Dry sherry or mirin can be used as alternatives.
- Sugar: Balances the savory elements with a hint of sweetness. You can sub with brown sugar.
- Cornstarch: Thickens the sauce, and gives it a silky texture.
- Chicken Broth: Use low sodium to control the salt content.
- Broccoli: Use fresh broccoli cut into florets. Frozen broccoli can be used in a pinch.
- Garlic: Adds a fragrant, savory note. Fresh garlic is best, but you can use garlic powder as a substitute.
- Vegetable Oil: I usually use sunflower oil but canola or peanut oil are great alternatives.
- Sesame Oil: Adds a rich, nutty flavor. Use as a finishing oil to enhance the dish’s aroma.
In a medium bowl, combine 1 pound of thinly sliced boneless, skinless chicken thighs, 2 tablespoons of low sodium soy sauce, and ½ teaspoon of baking soda. Mix well and let it marinate for at least 10 minutes. Tip: Marinating the chicken like this helps tenderize it and infuse it with flavor.
In a small bowl, whisk together 1 tablespoon of dark soy sauce, 2 tablespoons of low sodium soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of Shaoxing wine, 1 teaspoon of sugar, 1 tablespoon of cornstarch, and ¾ cup of chicken broth. Set aside. Tip: Having the sauce ready makes the stir-frying process quick and smooth.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside. Tip: Cooking on high heat gives the chicken a nice sear and keeps it juicy.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant. Add the broccoli florets to the skillet. Stir fry for about 5-6 minutes covered, until the broccoli is tender-crisp.
Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and broccoli, stirring to coat evenly. Cook for an additional 2-3 minutes until the sauce has thickened and everything is heated through. Drizzle with 1 tablespoon of sesame oil and toss to combine. Serve hot over cooked rice or noodles.
How To Serve
I love serving Chicken Broccoli Stir Fry with a side of steamed jasmine rice or noodles to soak up the delicious sauce. Here are some more ideas:
Jasmine Rice
Homemade Egg Rolls
Asian Green Beans
Egg Drop Soup
Frequently Asked Questions
Can I add other vegetables to this stir fry?
Absolutely! Feel free to add other vegetables like bell peppers, carrots, snap peas, or mushrooms. Just be sure to cut them into similar sizes for even cooking.
How can I make this dish gluten-free?
To make this dish gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce, and ensure all other ingredients, like oyster sauce and chicken broth, are gluten-free.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Can I freeze Chicken Broccoli Stir Fry?
Yes, you can freeze this dish. Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
What is the best way to reheat this stir fry?
Reheat the stir fry in a skillet over medium heat until warmed through, adding a splash of chicken broth if needed to loosen the sauce. You can also reheat it in the microwave, stirring occasionally.
More Delicious Asian Style Dishes
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Chicken Broccoli Stir Fry
Video
Ingredients
For Marinating The Chicken:
- 1 pound chicken thighs (boneless and skinless , sliced thinly)
- 2 tablespoons soy sauce (low sodium)
- ½ teaspoon baking soda
For The Sauce:
- 1 tablespoon dark soy sauce
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoon oyster sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- ¾ cup chicken broth
For The Stir Fry:
- 1 head broccoli (cut into florets)
- 3 cloves garlic (minced)
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Marinate The Chicken:
- In a medium bowl, combine the sliced chicken thighs, 2 tablespoons soy sauce, and ½ teaspoon baking soda. Mix well and let it marinate for at least 10 minutes.
Prepare The Sauce:
- In a small bowl, whisk together the dark soy sauce, regular soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and chicken broth. Set aside.
Cook The Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Stir Fry The Broccoli:
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the broccoli florets to the skillet. Stir fry for about 5-6 minutes, until the broccoli is tender-crisp. You can cover the wok if you want your broccoli more tender.
Combine And Cook:
- Return the cooked chicken to the skillet. Pour the sauce over the chicken and broccoli, stirring to coat evenly. Cook for an additional 2-3 minutes until the sauce has thickened and everything is heated through.
Serve:
- Drizzle with sesame oil and toss to combine.
- Serve hot over cooked rice or noodles.
Notes
- Marinate the chicken for at least 10 minutes to enhance its flavor and tenderness.
- Use high heat for stir frying to achieve a nice sear on the chicken and keep the broccoli tender-crisp.
- If using frozen broccoli, thaw and drain it well to avoid excess moisture.
- Substitute Shaoxing wine with dry sherry or mirin if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
