Chicken and Broccoli Stir-Fry is a classic dish that’s not only satisfying but also incredibly nutritious. Tender pieces of chicken breast are sautéed with vibrant broccoli florets and a delicious stir-fry sauce, making for a bright and flavorful meal perfect for a busy weeknight dinner. This recipe is simple to whip up, requiring minimal prep and cook time, and it’s ideal for serving over rice or noodles.
Flavorful and nutritious
Chicken and Broccoli Stir-Fry is the perfect meal prep dish for those seeking a nutritious post-workout meal. Packed with lean protein from chicken breast and an abundance of vitamins and minerals from fresh broccoli and colorful vegetables, this stir-fry supports muscle recovery and overall health. Quick to prepare in under 30 minutes, it’s ideal for busy individuals who want to nourish their bodies after exercise without spending hours in the kitchen.
For tender chicken
For added flavor and tenderness, marinate the sliced chicken breast in a mixture of 1 tablespoon soy sauce, 1 teaspoon sesame oil, minced garlic, and grated ginger for about 15-30 minutes before cooking. This step not only enhances the flavor but also helps keep the chicken juicy during the stir-frying process.
Meal-prep friendly
Consider making a double batch of this stir-fry. It stores well in the refrigerator for up to 3 days and can be easily reheated for quick lunches or dinners.
Cooking sauce
Thickening Variations: If you prefer your sauce on the thicker side, increase the cornstarch to 1.5 tablespoons mixed with 3 tablespoons of water. Make sure to stir well to avoid clumping.
Ingredients (serves 2)
boneless, skinless chicken breast
300 grams
broccoli florets
2 cups
garlic
2 cloves, minced
light soy sauce
3 tablespoons
oyster sauce
1 tablespoon
cornstarch slurry
1 tablespoon cornstarch mixed with 2 tablespoon water
sesame oil
1 tablespoon
Steps
- Begin by slicing the chicken breast thinly and chopping the broccoli into bite-sized florets. Mince the garlic and grate the ginger if using.
- In a small bowl, mix together the soy sauce, oyster sauce, sesame oil. In another bowl, make the cornstarch-slurry. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes, or until cooked through and no longer pink. Remove the chicken to a plate.
- In the same skillet, add 1 tablespoon of oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the broccoli florets. Stir-fry for about 3-4 minutes, until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet and pour in the stir-fry sauce. Stir well to coat everything evenly. Pour in the cornstarch slurry, let it cook for an additional 2-3 minutes, allowing the sauce to thicken and combine with the chicken and vegetables.
- Serve hot over cooked rice or noodles. Enjoy!
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