Can’t you hear the skillet already a sizzlin’?! It’s Chicken and Broccoli Stir-Fry time! Get your mouth watering for a big pile of juicy chicken and tender broccoli all cooked in a tangy, savory sauce! Below the pile is another large helping of soft Jasmine rice… the perfect companion to bring all the flavors together! This dish is one-pot, ready in under thirty minutes, and oh, so filling! You’ll be wishing and hoping that every day is Chicken and Broccoli Stir-Fry day!

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Ingredients

  • 1 pound chicken breasts, boneless and skinless, cubed
  • 3 scallions, white parts only, thinly sliced on a bias
  • 2 tablespoons sugar
  • 1 tablespoon dark sesame oil
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced, divided
  • 1 tablespoon plus 1 teaspoon cornstarch
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/3 cup plus 2 tablespoons water, plus more to taste, divided
  • 3 tablespoons vegetable oil, divided
  • 5-6 cups broccoli florets and sliced stalks, keep the 2 cuts separate
  • 1-inch piece fresh ginger, peeled and minced
  • red chili flakes, optional, to taste
  • 1 tablespoon hoisin sauce
  • jasmine rice, optional, to taste, cooked, for serving
  • toasted sesame seeds, optional, to taste, for serving

Directions

Step 1 –In a medium bowl, toss the chicken with the scallion whites, the sugar, the sesame oil, the sherry, the soy sauce, 1/2 of the garlic, 1 teaspoon of the cornstarch, the salt, and the pepper.

Step 2 –Allow the chicken to marinate at room temperature for 15 minutes.

Step 3 –While the chicken marinates, in a small bowl, mix the remaining cornstarch and 1/3 cup of the water together and reserve.

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Step 4 –In large nonstick skillet over high heat, heat 1 tablespoon of the oil.

Step 5 –Add the broccoli stems to the oil and stir-fry for 30 seconds.

Step 6 –Add the florets, the remaining garlic, the ginger, the remaining water, the salt, and the black pepper to the broccoli stem mixture and stir-fry until the broccoli is bright green but still crisp, about 2 minutes.

Step 7 –Transfer the broccoli mixture to a plate.

Step 8 –To the same skillet, add the remaining oil, the marinated chicken, and the red chili flakes and stir-fry until the chicken loses its raw color and starts to brown, about 3 minutes.

Step 9 –Add the hoisin sauce and the broccoli mixture into the skillet with the chicken mixture. Toss to heat through.

Step 10 –Stir the reserved cornstarch mixture into the stir-fry mixture.

Step 11 –Bring the stir-fry mixture to a boil and cook until the sauce has thickened. If the sauce needs to be thinner, add more of the water.

Step 12 –Taste the stir-fry and season with the salt and the pepper, if needed.

Step 13 –Divide the rice among 4 plates, top with the stir-fry, and sprinkle with the sesame seeds.

Step 14 –Serve.