I reworked pantry staples into a Chicken Broccoli Ginger Stir Fry that comes together in minutes and might just change how you handle weeknight dinners.

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I make Chicken And Broccoli Stir Fry whenever I need dinner that looks like I worked harder than I did. Using boneless skinless chicken breasts and bright broccoli florets, it hits that sweet and savory spot that tricks everyone into thinking the sauce was complicated.

Sometimes I call it Chicken Broccoli Ginger Stir Fry when I want a little kick, other nights it’s more like Healthy Sesame Chicken And Broccoli after a quick tweak. It’s fast, loud on flavor and leaves you wondering what I actually did in the pan, so of course people ask for the secret.

Ingredients

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Chicken: Lean protein, filling and versatile, soaks up sauce, a good source of B vitamins
Broccoli: High in fiber and vitamin C crunchy adds color and a light bitter note
Garlic: Pungent, boosts flavor and aroma, has immune friendly compounds and a little sweetness when cooked
Ginger: Warm spicy kick aids digestion brightens the dish and cuts grease
Soy sauce: Salty umami backbone adds savory depth and brown color low sodium is healthier
Oyster sauce: Thick sweet savory glaze deep umami gives the stir fry a glossy finish
Cornstarch slurry: Thickens sauce quickly makes a clingy glossy coating so use sparingly

Ingredient Quantities

1 lb boneless skinless chicken breasts or thighs

4 cups broccoli florets (about 1 large head)

2 tablespoons vegetable or canola oil

3 cloves garlic

1 tablespoon fresh ginger

2 green onions

1/4 cup low sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon rice wine or Shaoxing wine (optional)

1 tablespoon brown sugar or honey

1 teaspoon toasted sesame oil

1 tablespoon cornstarch

3 tablespoons water

Salt and freshly ground black pepper to taste

Cooked rice or noodles for serving (optional)

How to Make this

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1. Cut 1 lb chicken into bite sized pieces, season with salt and pepper, then toss with half of the 1 tablespoon cornstarch and let sit 10 minutes so it gets a little tacky.

2. Mix the sauce in a bowl: 1/4 cup low sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice wine or Shaoxing wine if using, 1 tablespoon brown sugar or honey, and 1 teaspoon toasted sesame oil. In a small cup dissolve the remaining half tablespoon cornstarch in 3 tablespoons water and set aside.

3. Prep the veg and aromatics: trim 4 cups broccoli florets, mince 3 cloves garlic and 1 tablespoon fresh ginger, slice the 2 green onions (white and green parts separated).

4. Heat a large skillet or wok over high heat, add 2 tablespoons vegetable oil. When hot but not smoking, add the chicken in a single layer, don’t crowd the pan. Stir and cook until lightly browned and nearly cooked through, about 4 to 5 minutes, then remove to a plate.

5. Add a little more oil if the pan is dry, toss in the garlic, ginger and the white parts of the green onions, stir 20 to 30 seconds until fragrant but not browned.

6. Add the broccoli, stir fry 2 to 3 minutes until bright green and crisp tender. If you want it softer, sprinkle a tablespoon of water and cover for 1 minute to steam it.

7. Return the chicken to the pan, give the sauce a quick stir (the cornstarch slurry may have settled) then pour the sauce and the cornstarch slurry over everything. Stir constantly on high heat until the sauce thickens and becomes glossy, about 1 to 2 minutes.

8. Taste and adjust seasoning with salt, pepper, or a splash more soy if needed. Toss in the green parts of the green onions at the end for freshness.

9. Serve immediately over cooked rice or noodles. Tip: work fast on high heat, dont overcrowd the pan, and if the sauce gets too thick add a tablespoon or two of water to loosen it.

Equipment Needed

1. Large skillet or wok (12 inch), for high heat stir frying
2. Chef’s knife, for cutting chicken and chopping veg
3. Cutting board, ideally one for meat and one for veg if you got em
4. Measuring cups and spoons, for soy, sugar, oil and cornstarch
5. Small mixing bowl to whisk the sauce
6. Small cup or ramekin to dissolve the cornstarch slurry
7. Tongs or a sturdy spatula to move the chicken and toss everything fast
8. Plate or shallow bowl to rest the cooked chicken before returning to the pan

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, thighs work great and are juicier, just cut them into even pieces and cook a bit longer till they reach 165 F, you might get more flavor but they can be fattier so drain any excess oil if needed.

Q: How do I keep the broccoli crisp and bright? A: Blanch or steam the florets for 1 minute then shock in ice water or stir fry on very high heat and add them near the end, don't overcrowd the pan or they'll steam and get soggy.

Q: What's the easiest way to thicken the sauce? A: Mix 1 tablespoon cornstarch with 3 tablespoons cold water into a slurry and stir it into the simmering sauce, cook 30 to 60 seconds till glossy and thick, use arrowroot if you want a cleaner shine.

Q: Can I make this gluten free? A: Yes, swap low sodium soy sauce for tamari or coconut aminos and check the oyster sauce label or use a gluten free oyster or mushroom sauce, Shaoxing wine is optional so skip it if unsure.

Q: Can I prep ahead or freeze leftovers? A: You can marinate and slice the chicken a day ahead and blanch broccoli ahead, cooked stir fry keeps 3 to 4 days in the fridge, freezing kills broccoli texture so freeze just the cooked chicken and sauce if you must.

Q: My chicken sticks to the pan, how do I stop that? A: Pat the chicken dry first, heat the oil till shimmering, don't crowd the pan and let pieces sear a bit before moving them, a well seasoned wok or nonstick pan helps a lot.

Chicken And Broccoli Stir Fry Recipe Substitutions and Variations

Chicken (1 lb): firm tofu (press well, cube and pan fry till golden, same weight), tempeh (slice or cube, same cook time), or shrimp (peeled, cooks much faster so add near the end, about 1 lb)
Broccoli (4 cups): cauliflower florets (same volume, a bit firmer), broccolini or asparagus (cook shorter for tenderness), snap peas or green beans for extra crunch
Soy sauce (1/4 cup): tamari (gluten free, equal amount), coconut aminos (lower sodium and slightly sweeter, use same volume then taste), or regular soy sauce if you only have full sodium, just reduce added salt
Oyster sauce (2 tbsp): hoisin sauce (sweeter, use 1 1/2 tbsp plus a splash soy), vegetarian mushroom stir fry sauce (1:1 swap), or mix soy sauce + 1 tsp brown sugar + a tiny splash of fish sauce to mimic the savory depth

Pro Tips

– Pat the chicken dry and let the cornstarch get tacky before it hits the pan. It helps the meat brown way better and gives the sauce something to cling to, so you get glossy pieces not a sad watery coating.

– Heat the pan until the oil is just shimmering, then work in small batches so you dont crowd it. Crowding makes the chicken steam not sear, and that changes the whole texture.

– If you want more forgiving meat use thighs instead of breasts. Thighs stay juicier and tolerate the high heat and fast cooking a lot better.

– For really bright tender broccoli, blanch it for 30 to 45 seconds in boiling water then drop it into ice water before stir frying. It keeps the color and you wont overcook it while finishing the sauce.

– Mix the cornstarch slurry thoroughly and give the sauce a quick boil after adding it, then pull it off the heat and finish with the sesame oil and green onion tops. And if the sauce gets too thick, add a splash of hot water, not cold, so it loosens without getting gluey.