Chicken Broccoli Stir Fry
Jump to recipeIngredients
- 1 lb boneless skinless chicken breast, cut into 3/4" pieces
- 2 tbsp cooking oil, divided
- 1 lb broccoli, cut into florets (about 5 cups)
- 1 small yellow onion, sliced into strips
- 1/2 lb white button mushrooms, thickly sliced
- 2/3 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce (use Tamari for gluten-free)
- 2 tbsp light brown sugar, packed
- 1 tbsp corn starch
- 1 tbsp sesame oil
- 1 tsp fresh ginger, peeled and grated
- 1 tsp garlic (2 small cloves), grated
- 1/4 tsp black pepper, plus more to season chicken
Instructions
- 1
In a small bowl, combine chicken broth, soy sauce, brown sugar, corn starch, sesame oil, ginger, garlic, and black pepper. Whisk to dissolve sugar and corn starch. Set sauce aside.
- 2
Cut chicken into small bite-sized pieces (no more than 3/4" thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat.
- 3
Add 1 tbsp oil to the skillet. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear, then stir fry for another 5 minutes or until golden brown and just cooked through. Remove to a bowl and loosely cover to keep warm.
- 4
In the same skillet, add another 1 tbsp oil along with broccoli florets, sliced onion, and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender, then reduce heat to medium-low.
- 5
Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time.
- 6
Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.