Categorized:
- Asian
- Healthy
- Main Dish
- Poultry
Tagged:
- broccoli
- brown sugar
- chicken
- chicken broth
- cornstarch
- garlic
- ginger
- green onions
- honey
- olive oil
- rice vinegar
- sesame oil
- soy sauce
Chicken and Broccoli Stir-Fry
Ingredients
- 3 Tbsp soy sauce, or to taste
- 1 1/2 Tbsp Argo® Corn Starch
- 2/3 cup low-sodium chicken broth
- 1 1/2 Tbsp honey
- 1 Tbsp packed brown sugar
- 1 1/2 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 lb boneless, skinless chicken breasts, cut int 1-inch cubes
- 3 Tbsp vegetable oil (or light olive oil)
- 1/2 cup chopped green onions (only white and light green portion)
- 1 Tbsp peeled and minced fresh ginger
- 1 Tbsp peeled and minced garlic
- 5 cups small broccoli florets
- 3 Tbsp water
- Sesame seeds, for serving (optional)
- White or brown rice, for serving
Instructions
- In a medium mixing bowl whisk together soy sauce and cornstarch. Mix in chicken broth, honey, brown sugar, rice vinegar and sesame oil, set aside.
- Heat 1 Tbsp vegetable oil in a 12-inch non-stick skillet over fairly high heat. Dab chicken dry with paper towels then add to skillet in a single layer.
- Cook chicken turning halfway through, until center registers 165, about 6 - 7 minutes. Transfer to a sheet of aluminum foil and wrap to keep warm.
- Reduce burner temperature slightly, heat remaining 2 Tbsp oil in now empty skillet. Add in green onions, ginger and garlic and saute 30 seconds.
- Add in broccoli and water and saute until tender, about 5 minutes, while adding in an additional 1 - 2 Tbsp water as needed.
- Stir soy sauce mixture once more then pour into skillet. Cook stirring constantly until sauce has thickened, about 1 - 2 minutes longer.
- Add in chicken and any accumulated juices. Toss well. Serve warm over rice sprinkled with sesame seeds.
Notes
- This stir-fry reheats well. You can reheat it in a skillet over medium heat with the lid on.
- Rice not included in nutritional info.
- Recipe source: Cooking Classy
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