Looking for a quick, healthy, and flavorful dinner idea? This Chicken and Broccoli Stir-Fry is the ultimate solution! Packed with lean protein, vibrant veggies, and a savory-sweet sauce, this dish comes together in no time, making it perfect for busy weeknights. Whether you’re a beginner cook or a kitchen pro, this recipe is sure to satisfy your taste buds while keeping things nutritious. Plus, it’s highly customizable and wallet-friendly!
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil, divided
- 1 large head broccoli, cut into florets (about 4 cups)
- 1 red bell pepper, thinly sliced
- 2 carrots, peeled and thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (optional, for depth of flavor)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon cornstarch (for thickening)
- 1/4 cup water
- 1/2 teaspoon sesame oil (optional, for aroma)
- 1 tablespoon sesame seeds (optional, for garnish)
- Freshly ground black pepper to taste
Instructions
- Prep the Chicken and Veggies: Slice the chicken breasts thinly and set aside. Prepare the vegetables by cutting the broccoli into florets, slicing the bell pepper, and peeling and slicing the carrots. Mince the garlic and grate the ginger.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-7 minutes until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Toss in the broccoli, bell pepper, and carrots. Stir-fry for 4-5 minutes, allowing the veggies to become tender but still crisp. Add the garlic and ginger, cooking for another minute until fragrant.
- Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, honey or maple syrup, cornstarch, water, and sesame oil (if using). Ensure the cornstarch is fully dissolved.
- Combine Chicken, Veggies, and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and stir well to coat everything evenly. Let it cook for 2-3 minutes, stirring frequently, until the sauce thickens.
- Garnish and Serve: Sprinkle sesame seeds on top for garnish, if desired, and season with freshly ground black pepper to taste. Serve hot over steamed rice, noodles, or enjoy as-is for a low-carb option.
Conclusion
This Chicken and Broccoli Stir-Fry is a satisfying, nutrient-packed meal that’s easy to prepare and bursting with flavor. The combination of tender chicken, vibrant vegetables, and a tangy-sweet sauce makes this dish a crowd-pleaser for the entire family. The best part? It’s a one-pan wonder, meaning less cleanup and more time to enjoy your delicious meal! Perfect for a quick weeknight dinner or meal prep for the week ahead.
Chicken and Broccoli Stir-Fry
A quick, healthy, and flavorful stir-fry made withtender chicken, fresh broccoli, and vibrant veggies tossed in a savory-sweetsauce. Perfect for weeknights or meal prep!
Ingredients
- 1 lb 450 g boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil divided
- 1 large head broccoli cut into florets (about 4 cups)
- 1 red bell pepper thinly sliced
- 2 carrots peeled and thinly sliced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce optional, for depth of flavor
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon cornstarch for thickening
- 1/4 cup water
- 1/2 teaspoon sesame oil optional, for aroma
- 1 tablespoon sesame seeds optional, for garnish
- Freshly ground black pepper to taste
Instructions
- Prep the Chicken and Veggies: Slice the chicken breasts thinly and set aside. Prepare the vegetables by cutting the broccoli into florets, slicing the bell pepper, and peeling and slicing the carrots. Mince the garlic and grate the ginger.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-7 minutes until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Toss in the broccoli, bell pepper, and carrots. Stir-fry for 4-5 minutes, allowing the veggies to become tender but still crisp. Add the garlic and ginger, cooking for another minute until fragrant.
- Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, honey or maple syrup, cornstarch, water, and sesame oil (if using). Ensure the cornstarch is fully dissolved.
- Combine Chicken, Veggies, and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and stir well to coat everything evenly. Let it cook for 2-3 minutes, stirring frequently, until the sauce thickens.
- Garnish and Serve: Sprinkle sesame seeds on top for garnish, if desired, and season with freshly ground black pepper to taste. Serve hot over steamed rice, noodles, or enjoy as-is for a low-carb option.