Chicken and Broccoli Stir Fry

Tender broccoli and golden chicken in a sweet/savory blend of soy, sesame, sweet wine, and chili garlic sauce.

Course Main Course

Cuisine American, Asian

Diet Gluten Free, Dairy Free Diet

Keyword broccoli, chicken, dinner, stir fry,, weeknight

Prep Time 15

Cook Time 10

Resting time 10

Total Time 35

Servings

Calories 231kcal

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

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.