Dive into a world of flavors with this Chicken with Broccoli Recipe, a delightful stir fry that’s not only quick to prepare but also brimming with the goodness of fresh vegetables and tender chicken. This dish combines the crunchiness of broccoli and carrots with the savory notes of chicken, all coated in a glossy, flavorful sauce. Perfect for a wholesome weeknight dinner or a nutritious meal prep option, this stir fry is bound to become a staple in your kitchen.
Ingredients:
For the Stir Fry:
- 300 grams broccoli florets: Fresh and crunchy, providing a burst of green to your dish.
- ½ carrot, julienned: Adds a sweet crunch and vibrant color.
- 3 cloves garlic, minced: Infuses the stir fry with aromatic flavors.
- 250 grams boneless, skinless chicken breast, thinly sliced: The protein of the dish, offering lean goodness.
- Pinch of salt: Enhances the natural flavors of the ingredients.
- Pinch of black pepper: Adds a mild heat to the chicken.
- 2-3 tablespoons vegetable oil: For sautéing and stir frying the ingredients.
- 1 tablespoon light soy sauce: Brings umami and depth to the sauce.
- 2 tablespoons oyster sauce: Adds a rich, seafood-infused sweetness.
- ½ teaspoon dark soy sauce (optional): For color and a slightly sweeter taste than light soy sauce.
- ½ cup water: Helps to steam the vegetables and create the sauce.
For the Cornstarch Slurry:
- 1 teaspoon cornstarch + 2-3 teaspoons water: Thickens the sauce, giving it a silky smooth consistency.
Preparation:
- Prep the Veggies and Chicken: Start by preparing your ingredients. Make sure the broccoli florets are bite-sized, the carrot is julienned into thin matchsticks, and the chicken breast is thinly sliced. This ensures everything cooks evenly.
- Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and sauté until fragrant, about 30 seconds.
- Cook the Chicken: Add the thinly sliced chicken to the pan. Season with a pinch of salt and black pepper. Stir fry until the chicken is nearly cooked through, about 3-4 minutes.
- Add Vegetables: Introduce the broccoli florets and julienned carrot to the pan. Stir to combine and cook for an additional 2-3 minutes, just until the vegetables start to soften slightly.
- Sauce Time: Pour in the light soy sauce, oyster sauce, and dark soy sauce (if using) to the pan. Add ½ cup of water and bring the mixture to a simmer, allowing the flavors to meld.
- Thicken the Sauce: Mix the cornstarch with 2-3 teaspoons of water to create a slurry. Stir this into the stir fry, cooking for another minute or until the sauce thickens and becomes glossy.
- Serve: Once the vegetables are tender and the chicken is cooked through, remove the pan from heat. Serve the stir fry hot, ideally over a bed of steamed rice or noodles for a complete meal.
Conclusion:
This Super Quick Chicken with Broccoli and Carrot Stir Fry is a testament to the fact that delicious, nutritious meals don’t have to take hours to prepare. In just a few simple steps, you can have a vibrant and satisfying dish that’s perfect for any day of the week. Enjoy the fresh flavors and the delightful combination of textures in this easy-to-make stir fry.