It’s an under-30-minute meal perfect for those busy weeknights when you don’t want to spend a lot of time in the kitchen. We love a good stir fry in the Beiser household, and when chicken is on the menu some of our favorites are Thai Cashew Chicken and Moo Goo Gai Pan. Today’s recipe is a takeout favorite, and a little lighter twist on our Beef and Broccoli.
Why You’ll Love It
Like any stir fry dinner, this dish is super quick and easy to throw together. It only takes about 25 minutes form start to finish, making it perfect for weeknight dinners. But best of all, it tastes absolutely delicious. It’s just as good as any takeout restaurants, and the whole family will love it.
Ingredient Notes
For a complete list, along with exact measurements, see the recipe card at the end of the post. Here are the key things you’re going to need to make this stir fry:
Chicken – We are using boneless skinless thighs today, and cutting them into small chunks. If you prefer chicken breast, thinly slice it against the grain. Chicken Marinade – Soy sauce, Shaoxing wine, corn starch, and baking soda. This not only adds flavor, but helps tenderize the chicken. Stir Fry Sauce – Water, soy sauce, oyster sauce, sesame oil, brown sugar, corn starch, black pepper. Aromatics – Ginger and garlic, two stir fry staples. Broccoli – The co-star of the dish. Cut into florets.
How to Make Chicken and Broccoli
Marinate the Chicken: Cut the chicken into bite-sized pieces and mix well with the marinade ingredients. Prepare the Sauce: Combine all the sauce ingredients in a separate bowl and set aside. Cook the Chicken: In a wok or skillet, heat the oil and stir-fry the chicken until it is fully cooked. Add in the ginger and garlic for a minute. Add Broccoli: Add the broccoli and a little water, cover, and steam until the broccoli is almost tender. Finish with Sauce: Add the prepared sauce, bring to a simmer, and cook until the sauce thickens and the broccoli is cooked to your liking. Ready to Serve: Serve with some warm rice and garnish with sesame seeds.
Leftovers and Storage
Chicken and broccoli is a really good make ahead meal. We like to make an extra large batch, then have ready-to-heat lunches for days. Refrigerate the leftovers in an airtight container for 4-5 days. Reheat in the microwave, or on stovetop. If needed, add a splash of water when reheating. It also freezes quite well for up to 2 months. For best results, store in freezer-safe zip top bags, squeezing out as much air as possible.
Recipe Tips and Notes
Sauce Consistency: If you prefer a thicker sauce, you can increase the amount of corn starch slightly. For a thinner sauce, reduce the corn starch or add a bit more water. Vegetable Variations: Feel free to add other veggies like bell peppers, carrots, or snow peas for extra color and nutrition. Adjusting Spice Levels: If you like a bit of heat, add a pinch of red pepper flakes or a few slices of fresh chili to the stir fry. Cooking Oil: Use a high-smoke-point oil like peanut or vegetable oil for stir-frying to prevent burning.
So there you go, one more great stir fry out of the GypsyPlate kitchen. It can’t get much easier than this! Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you. For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Chicken and Broccoli, on our Gypsy Plate… enjoy!
Try these other great stir fry recipes!Ground Turkey Stir FryHunan BeefBeef BulgogiDragon ChickenPork Stir FryBeijing BeefThai Basil BeefEasy Chicken Stir Fry
