Chicken and Broccoli Stir Fry
This easy one-pan dish is packed with flavor and comes together in just minutes, making it the perfect meal for busy weeknights. Serve with steamed rice for a satisfying, nutritious dinner that’s sure to please the whole family
Servings 4
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 sesame oil
- 1 lb boneless skinless chicken breasts, cut int 1-inch cubes
- 3 Tbsp vegetable oil or light olive oil
- 1/2 cup just white and light green portion sliced green onions
- 1 Tbsp peeled and minced 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
- Whisk the soy sauce and cornstarch together in a medium mixing dish. Set aside, add the chicken broth, honey, brown sugar, rice vinegar, and sesame oil.
- Heat 1 Tbsp of vegetable oil over fairly high heat in a 12-inch non-stick skillet. Dab the chicken dry with paper towels and add a single layer to the skillet.
- Cook the chicken until the center registers 165, approximately 7 minutes, turning halfway through. To keep warm, switch to a sheet of aluminum foil and wrap.
- Slightly reduce the temperature of the burner, heat the remaining 2 Tbsp of oil in a skillet that is now clean. Add the green onions, garlic, and ginger and sauté for 30 seconds.
- Add the broccoli and water and sauté until tender, around 5 minutes, adding 1-2 tablespoons of water as necessary.
- Once again, stir the soy sauce mixture and pour it into the skillet. Cook until the sauce has thickened, stirring constantly, around 2 minutes longer.
- Add in the chicken and any juices that have accumulated. Toss well. Serve warm over sesame seeds sprinkled with rice.
Notes
- This stir-fry reheats well. You could reheat it in a skillet over medium heat with the lid on.