5 from 13 votes
Review Recipe

Chicken and Broccoli Stir-Fry

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Course Main Course
Cuisine Asian
Tender chicken and broccoli tossed in a deliciously simple stir fry sauce.
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Ingredients

  • 1 1/2 tablespoon light flavored olive oil or coconut oil, divided
  • 1 medium onion, sliced into thin strips, about 1 1/2 cups
  • 4 garlic cloves, minced
  • 1 1/2 lb boneless skinless chicken thighs, cut into 2 inch pieces
  • 1 1/2 teaspoons cornstarch
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon chili paste
  • 3 cups bite-sized broccoli florets
  • cooked rice for serving, optional

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Instructions

  1. Heat a large stainless steel skillet over medium-high heat. Add 1/2 tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.

  2. Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.

  3. While the chicken is cooking, stir together the soy sauce, honey, and chili paste. Add the sauce to the skillet and stir to combine.

  4. Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.

Make-Ahead Directions
  1. Store this in an airtight container for up to 3 days. Reheat in the microwave or on the stove. This can be stored in one large container or portioned into individual servings for storage and reheating.

Recipe Notes

Boneless skinless chicken breasts may be substituted for the thighs in this recipe. However, breasts will cook faster, so take care not to overcook.
Recipe published with permission from The Weekday Lunches & Breakfasts Cookbook
*Nutrition calculated without rice.
Nutrition Information
Calories: 336, Fat: 12g, Saturated Fat: 6g, Cholesterol: 161mg, Sodium: 885mg, Potassium: 737mg, Carbohydrates: 20g, Fiber: 2g, Sugar: 11g, Protein: 36g, Vitamin A: 465%, Vitamin C: 64.5%, Calcium: 63%, Iron: 2.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Chicken and Broccoli Stir Fry