Chicken and Broccoli Stir-Fry

Tender chicken and crisp broccoli florets wok-tossed in a savory garlic-ginger sauce, served over fluffy brown rice for a quick, wholesome, and delicious meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $2.38/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• healthy
• quick
• stir-fry

Ingredients

• 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 2 tablespoon vegetable oil (divided)
• 4 cup broccoli florets
• 0.5 cup chicken broth
• 0.25 cup soy sauce
• 2 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 0.5 teaspoon red pepper flakes
• 1.5 cup brown rice (instant or quick-cook)
• 3 cup water
• 1 teaspoon sesame seeds

Instructions

1. Toss the cut chicken thigh pieces with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside to marinate for 5-10 minutes while you prep other ingredients.
2. In a small bowl, whisk together the stir-fry sauce ingredients: 1/2 cup chicken broth, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 cloves minced garlic, 1 teaspoon grated fresh ginger, and 1/2 teaspoon red pepper flakes (if using). Set aside.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side until browned and cooked through. Remove chicken from skillet and set aside.
4. Add the remaining 1 tablespoon vegetable oil to the skillet, if needed. Add the broccoli florets and stir-fry for 3-5 minutes until tender-crisp.
5. Return the cooked chicken to the skillet with the broccoli. Pour the stir-fry sauce over everything. Bring to a simmer and cook for 1-2 minutes, stirring, until the sauce thickens and coats the chicken and broccoli.
6. Meanwhile, cook the instant or quick-cook brown rice according to package directions. Typically, this involves combining 1 1/2 cups rice with 3 cups water in a saucepan, bringing to a boil, then reducing heat, covering, and simmering until water is absorbed.
7. Serve the chicken and broccoli stir-fry immediately over the cooked brown rice, garnished with sesame seeds if desired.

Notes

Adjust honey for desired sweetness. Add extra vegetables like sliced carrots or snap peas for more variety. For meal prep, divide into containers with rice once cooled.

Nutrition (per serving)

• Calories: 490
• Protein: 37.5 g
• Carbohydrates: 44.8 g
• Fat: 19.1 g
• Fiber: 4.5 g
• Sodium: 1250 mg
• Saturated Fat: 4.5 g
• Sugar: 10.3 g
• Cholesterol: 120 mg