Description
A flavorful Chicken and Broccoli Stir Fry featuring tender chicken breasts, crisp broccoli, and a savory sweet sauce served over perfectly cooked rice. This easy stovetop recipe balances textures and bold flavors for a delicious, wholesome meal perfect for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 2 Tablespoons peanut oil
- 1 lb. boneless skinless chicken breasts
- Salt, to taste
- White pepper, to taste
- 3 cups broccoli florets, washed and patted dry
- 1 yellow onion, sliced
- 1 bell pepper, sliced
Sauce
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water
- 1 ½ cups chicken broth
- 1/4 cup soy sauce
- 1/3 cup packed brown sugar
- 1 ½ tablespoons honey
- 2 cloves garlic, minced
For Serving
- 3 cups cooked rice, any kind
Instructions
- Prepare the Sauce Mixtures: Combine 3 tablespoons cornstarch with 3 tablespoons cold water in a covered container. Shake well to combine and set aside in a cool place. In a medium bowl, mix together chicken broth, soy sauce, brown sugar, honey, and minced garlic. Set this sauce mixture aside as well.
- Cook the Chicken: Cut chicken breasts into bite-sized pieces and pat completely dry. Season with salt and white pepper to taste. Heat peanut oil in a skillet over medium-high heat until glistening. Add chicken pieces and sear undisturbed for about 3 minutes. Rotate and cook the other sides until golden and cooked through, about 2 to 3 more minutes. Remove chicken from skillet and set aside.
- Cook the Vegetables: Reduce heat to medium and add a little more oil if necessary. Add broccoli florets and sliced onions to the skillet. Toss to coat in oil and cook for about 3 minutes until slightly softened. Add sliced bell peppers and cook for an additional 1 to 2 minutes.
- Add the Sauce: Pour the prepared sauce mixture into the skillet with vegetables. Bring to a gentle boil and let it simmer for 2 to 3 minutes to allow flavors to meld and sauce to reduce slightly. Shake the cornstarch mixture again and slowly stir it into the bubbling sauce. Continue cooking gently until the sauce thickens to your desired consistency. Reduce heat to low.
- Combine Chicken and Serve: Stir the cooked chicken back into the skillet with the sauce and vegetables. Heat through on low heat for a few minutes. Serve the stir fry hot over 3 cups of cooked rice.
Notes
- Frozen broccoli can be used; thaw and pat dry before cooking.
- You can add julienned carrots, water chestnuts, celery, kale, or other favorite vegetables to the stir fry.
- Toppings such as green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds add texture and flavor.
- To reduce sodium, use low sodium soy sauce and reduced sodium chicken broth.
- Deglaze the skillet with 1/2 cup dry white wine after cooking chicken for extra flavor; reduce the wine by half before adding vegetables.
- Ground beef can be substituted for chicken in this recipe for a different variation.
- For perfectly cooked rice, boil 2 cups water with 2 chicken bouillon cubes, add 1 cup white long grain rice, simmer covered for 15 minutes, then let stand covered for 10 minutes off heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
