Chicken and Broccoli Stir Fry
Tender broccoli and golden chicken in a sweet/savory blend of soy, sesame, sweet wine, and chili garlic sauce. This dish is quick, easy, and healthy, so it’s perfect for any night of the week.
This dish is jam-packed with flavor! The sauce is a beautiful balancing act of salty, sweet, savory, and fiery. Plus, there are relatively few ingredients needed, so dinner is ready in a flash with minimal prep work.
Here’s how to make this chicken and broccoli stir fry
- Combine chicken, soy sauce, Shaoxing wine (or dry sherry wine), and chili garlic sauce in a bowl.
- Marinate for a few minutes (while you sauté onions).
- Add the chicken to the pan and cook for a few minutes, until it’s cooked through.
- Thicken the sauce with cornstarch.
- Fold in blanched broccoli.
- Top with sesame seeds (if you want) and serve. Easy breezy!
How should you serve your chicken and broccoli stir fry? I served my chicken and broccoli (and sauce) over a fluffy rice medley and it was fantastic because the rice soaked up all that wonderful sauce. You can keep the meal gluten-free and serve the chicken and broccoli over any rice variety, rice noodles, or your favorite gluten-free grain. You can keep the meal virtually carb-free and serve it as is or in lettuce leaves.
Is this chicken and broccoli stir fry spicy? It’s mildly fiery thanks to the chili garlic sauce (a blend of red chilies and garlic). The recipe calls for 1 teaspoon, which is enough to add great flavor but not so much as to overpower the dish. You can start with 1/2 teaspoon and see how you like it. If you want more heat, you can add more just before serving.
Chicken and Broccoli Stir Fry
Ingredients
- 4 cups broccoli florets
- 1 pound boneless skinless chicken breasts, tenders, or thighs, cut into bite-size pieces
- 1/4 cup soy sauce
- 2 tablespoons Shaoxing wine, or dry sherry wine
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or more/less to taste
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1/2 cup diced onion, any color
- 2 teaspoons cornstarch
- Cooked white rice for serving, or your favorite grain, or lettuce leaves
- Sesame seeds for serving, optional
Equipment
Instructions
- Blanch the broccoli in a large pot of boiling water for 2 minutes. Drain and set aside.
- In a medium bowl, combine the chicken, soy sauce, Shaoxing wine, sesame oil, chili garlic sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to combine. Set aside for 10 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add onion and cook for 3 to 5 minutes, until soft. Add the chicken mixture and cook until the chicken is browned and cooked through, stirring frequently.
- In a small bowl, whisk together the cornstarch and 1/4 cup of water. Add the mixture to the pan and bring to a simmer. Simmer for 1 to 2 minutes, until the sauce thickens. Fold in the broccoli.
- Serve the chicken and vegetables with rice (if desired) and top with sesame seeds, if using.