Description
A flavorful and colorful Chicken and Broccoli Stir Fry featuring tender chicken, crisp broccoli, and vibrant bell peppers cooked in a savory-sweet sauce. This quick and easy stir fry is perfect for a wholesome weeknight dinner served over steamed rice.
Ingredients
Scale
Main Ingredients
- 2 tablespoons peanut oil (can substitute vegetable or olive oil)
- 1 lb boneless skinless chicken breasts
- Salt, to taste
- White pepper, to taste
- 3 cups broccoli florets, washed and patted dry
- 1 yellow onion, sliced
- 1 bell pepper, sliced
Sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 ½ cups chicken broth
- ¼ cup soy sauce
- ⅓ cup packed brown sugar
- 1 ½ tablespoons honey
- 2 cloves garlic, minced
For Serving
- 3 cups cooked rice (white long grain rice recommended)
Instructions
- Prepare Sauce Mix: Combine 3 tablespoons cornstarch with 3 tablespoons cold water in a covered container and shake well. Set aside in a cool place. In a separate medium bowl, combine chicken broth, soy sauce, brown sugar, honey, and minced garlic; set aside.
- Prepare Chicken: Cut chicken breasts into bite-sized pieces and pat dry thoroughly. Season with salt and white pepper.
- Cook Chicken: Heat peanut oil in a skillet over medium-high heat until hot and shimmering. Add chicken pieces and let sear undisturbed for about 3 minutes. Turn chicken to cook other sides until golden and cooked through, about 2-3 more minutes. Remove chicken from skillet and set aside.
- Cook Vegetables: Reduce heat to medium. Add a splash more oil if necessary. Add broccoli florets and sliced onions; toss to coat in oil and cook for 3 minutes until slightly softened. Add sliced bell peppers and cook an additional 1-2 minutes.
- Add Sauce: Pour the prepared sauce mixture into the skillet with the vegetables and bring to a gentle boil. Let simmer and reduce for 2-3 minutes.
- Thicken Sauce: Shake the cornstarch mixture again and slowly stir it into the sauce; continue to cook gently until sauce thickens to desired consistency. Reduce heat to low.
- Combine Chicken and Sauce: Return cooked chicken to the skillet, stirring to coat with sauce. Heat through for a few minutes.
- Serve: Spoon the stir fry over 3 cups of cooked rice and serve immediately.
Notes
- Frozen broccoli can be used; thaw and pat dry before cooking.
- Optional ingredient additions: julienned carrots, water chestnuts, celery, kale.
- Topping options include green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds.
- To reduce sodium, use low sodium soy sauce and/or reduced sodium chicken broth.
- For extra flavor, after cooking the chicken, deglaze the skillet with ½ cup dry white wine and reduce by half before adding vegetables.
- Try a variation using ground beef instead of chicken.
- For perfectly cooked rice, bring 2 cups water to boil with 2 chicken bouillon cubes, add 1 cup white long grain rice, cover and simmer gently for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- Store leftovers in airtight containers in the refrigerator up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 80 mg
