I went out on a limb the other day and made chicken and broccoli stir-fry. My husband and I agree to disagree when it comes to all things Asian food. My husband couldn’t live without it and I have been just fine without it since I was a little girl. I just don’t dig it and it doesn’t dig me. Maybe it’s all the soy sauce, hoisin sauce, etc idk but my life just changed because I LOVE this homemade chicken and broccoli stir-fry.
I grew up with a family that loved going to Hunan’s and I was the odd ball out getting the chicken wings for dinner. I’ve been like that ever since. My husband will go his separate way to Hunan’s and I will go my own way to Runza or Panera.
However, today is a new day and I love this Chicken and Broccoli Stir-Fry and so does my husband! Win-Win!
I have zero experience cooking Asian food so I turned to my friends at the Food Network and stumbled upon this wonderful recipe. I switched up just a few things to cater to my own preferences.
To begin, the cubed chicken is tossed with green onions, sugar, sesame oil, low-sodium soy sauce, garlic, ginger, cornstarch, and salt and left to marinate for about 15 minutes depending how quick you are in the kitchen. After all my practice, I am still not the speediest.
While the chicken is marinating, stir-fry the broccoli in a bit of canola or vegetable oil for just a couple of minutes until it is bright green but still crisp! Transfer the broccoli to a plate and set aside for a bit. Call me crazy but I love cooking. The broccoli gets super bright green and it just looks so tasty.
I really don’t understand why my kids won’t try these cute lil trees. I think they love seeing me squirm because I love all things vegetable related and they barely eat carrots and corn.
In the same skillet, add more oil and let it get hot. It will rather quickly. Now, it’s time to add the chicken mixture and stir-fry it for about 5 minutes, tossing constantly. Pour in some hoisin sauce, the broccoli and mix it all together. In a small bowl, stir together water and cornstarch and add it to the skillet. This will thicken up the sauce a bit. If it seems a bit too thick, add a tablespoon or two of water to thin it down. We like to serve it with some white, fluffy jasmine rice.
Hope you guys give this a go! If you do, I would love it if you left a comment and rated it below!
Chicken and Broccoli Stir-Fry
Ingredients
- 1 lb chicken breasts, cubed cubed
- 3 green onions, whites only thinly sliced
- 2 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic, divided minced
- 1 inch piece of fresh ginger, divided minced
- 1 tbsp + 1 tsp cornstarch
- 1/3 cup + 2 tbsp water
- 3/4 tsp + pinch Kosher salt
- Black Pepper
- 2 tbsp vegetable oil
- 5 cups broccoli florets
- 1 pinch red pepper flakes
- 1 tbsp hoisin sauce
Jasmine Rice
- 1 cup jasmine rice
- 1 3/4 cup water
Instructions
- Toss the cubed chicken with the whites of the green onions, sugar, sesame oil, soy sauce, half the garlic, half the ginger, 1 teaspoon of cornstarch, and 3/4 tsp salt. Set aside and let marinate on counter for about 15 minutes. In a separate small bowl, combine the remaining tablespoon of cornstarch with 1/3 cup water and save for later.
- Add 1 tablespoon vegetable oil to a large skillet and heat over medium high heat. Add broccoli florets, remaining garlic and ginger, 2 tbsp water, and pinch of salt and black pepper. Stir-fry until broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
- Add remaining 1 tbsp vegetable oil to same skillet. Add cubed chicken mixture along with red pepper flakes. Stir-fry for about 5-6 minutes, tossing chicken frequently. Add hoisin sauce and broccoli florets to pan and toss to mix together until evenly coated with sauce. Pour in the cornstarch and water mix and this will thicken up the sauce. Add a tbsp or two of water if you need to thin it down. Cook another 3-5 minutes to ensure chicken is cooked thoroughly and test one of the larger cubes of chicken to ensure chicken is cooked through. Serve alongside jasmine rice
Jasmine Rice
- Rinse and drain rice well until water appears to be clear. Add rice and water to medium saucepan. Bring to a boil uncovered and without stirring for about 5 minutes. Reduce heat to low and allow to cook in covered pan for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with fork and serve.
Notes