Chicken Stir-Fry

Tender chicken and crisp broccoli florets quickly stir-fried in a savory ginger-garlic sauce, served over fluffy white rice for a complete and easy meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $4.31/serving

Dietary

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

Tags

• quick
• savory
• stir-fry

Ingredients

• 1 pound chicken breast (cut into 1-inch pieces)
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 2 tablespoon vegetable oil
• 1 broccoli (large head, cut into florets)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 cup chicken broth
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 0.25 teaspoon red pepper flakes
• 2 cup white rice
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Cook white rice according to package directions. For typically 2 cups of uncooked rice, use 4 cups of water and 1/2 teaspoon of salt. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes, or until water is absorbed.
2. In a medium bowl, toss chicken breast pieces with cornstarch and 1 tablespoon soy sauce. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add remaining 1 tablespoon vegetable oil to the skillet. Add broccoli florets and 1/4 teaspoon salt. Stir-fry for 3-5 minutes until bright green and slightly tender-crisp. Add 2 tablespoons water and cover for 2-3 minutes to steam the broccoli to desired tenderness.
5. Add minced garlic and grated fresh ginger to the skillet. Stir-fry for 1 minute until fragrant.
6. In a small bowl, whisk together chicken broth, remaining soy sauce, rice vinegar, and sesame oil. If desired, add red pepper flakes.
7. Pour sauce into the skillet and bring to a simmer, stirring until slightly thickened.
8. Return cooked chicken to the skillet, tossing to coat with the sauce. Cook for 1-2 minutes until heated through.
9. Serve hot over steamed white rice.

Notes

Adjust the amount of red pepper flakes to your preferred spice level. For extra flavor, a pinch of sugar can be added to the sauce.

Nutrition (per serving)

• Calories: 625
• Protein: 45.7 g
• Carbohydrates: 70.3 g
• Fat: 16.5 g
• Fiber: 6.8 g
• Sodium: 1350 mg
• Saturated Fat: 2.8 g
• Sugar: 5.1 g
• Cholesterol: 105 mg