Chicken & Broccoli Stir Fry
The only thing better than a quick & easy Chicken & Broccoli Stir Fry is leftovers for lunch the next day! I always make extra for this very reason. Recently, I was asked to do a cooking demo for Williams-Sonoma using the Hestan NanoBond Wok. This wok is the perfect choice for high-heat cooking since it can withstand temps up to 1050F and cleans up looking new. This recipe is a favorite of my entire family and perfect for weeknight cooking!
Stir fry dishes are extremely important to have all of your mise-en-place ready to go. The cooking process is hot and fast, no time to stop and prep the next step. Speaking of heat, the wok needs to be smoking hot. I like avocado oil for this style of cooking due to it’s neutral flavor and high smoke point. This Chicken & Broccoli Stir Fry will give you all of the flavors of take-out in your own kitchen. If you follow the steps as I’ve laid them out, you will have a fantastic, healthy dinner on the table in 30 minutes!
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Course
Entree
Cuisine
Asian
Servings
6 servings
Ingredients
1-1/2 lbs. chicken breast sliced lengthwise and then into thin strips
1/4 cup low sodium soy
1 Tablespoon Sesame Oil
1/2 tsp. black pepper
2 heads Broccoli Washed and cut into smaller florets
3 green onions, diced on a bias, whites/light greens and dark greens reserved for garnish
1 Tbsp. cornstarch
1/4 cup chicken stock
1 tsp. fresh ginger, grated on a microplane
3 cloves garlic, grated on a microplane
2 Tbsp. oyster sauce
1 Tbsp. siracha
1/4 cup soy
1/4 cup mirin
1/4 tsp. white pepper
1 Tbsp. sesame oil
1 Tbsp. brown sugar
2-4 Tbsp. avocado oil, divided
1/4 cup chicken stock
1 Tbsp. toasted sesame seeds
Instructions
Slice the chicken thin and add to a bowl of low sodium soy, sesame oil and pepper.
Next prep the broccoli by cutting it into small florets, dice the green onions. Set both aside.
Make the sauce in a bowl by combining the cornstarch, chicken stock, ginger, garlic, siracha, soy, mirin, white pepper, sesame oil and brown sugar. Whisk to combine and set aside.
Heat a large Wok over high heat and preheat for about 5 minutes. Add in avocado oil. Add chicken, in batches in a single layer so you don't crowd the pan. You want to get some color on the chicken with high heat and crowding the pan will lead to steaming it. Cook chicken 1-2 minutes per side, it will finish cooking at the end. Remove and set aside until all batches are finished.
Add a little more avocado oil, then add broccoli to the wok. Stirring over high heat until slightly charred, only 1-2 minutes. Add chicken stock and cover with a lid for an additional 1-2 minutes to steam broccoli until cooked but still slightly al dente.
Add chicken back into the wok, the white/light green onions, add the prepared sauce and stir to combine. The corn starch will enable the sauce to thicken. Simmer for another 2 minutes until sauce has thickened, chicken is completely cooked through and everything is coated in the sauce.
Serve over a bowl of Jasmine rice and top with remaining dark green onions and toasted sesame seeds.