Chicken and Broccoli
Featuring tender chicken, crisp-tender broccoli and a savory stir-sauce sauce, this simple chicken and broccoli stir fry is easy to make, loaded with protein and veggies, and picky-eater approved.
Servings: 4
Ingredients
Chicken and Marinade
- 3 tablespoons low sodium soy sauce
- 1 tablespoon Mirin
- 1 teaspoon sriracha
- 1 tablespoon cornstarch
- 1 pound boneless skinless chicken breasts cut into thin strips
Stir Fry Sauce
- ¼ cup low-sodium soy sauce
- ½ cup low-sodium chicken broth
- 2 tablespoons honey
- 1 tablespoon Mirin
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- 2 teaspoons cornstarch
For the Stir-Fry
- 1 tablespoon oil divided (canola, vegetable or peanut oil)
- 3 cloves garlic minced
- 1 tablespoon grated ginger
- 4-5 cups broccoli florets cut into bite size pieces
Instructions
- Marinade: In a large mixing bowl or large shallow dish, whisk together 3 tablespoons low sodium soy sauce, 1 tablespoon Mirin, 1 teaspoon sriracha, and 1 tablespoon cornstarch until well combined and the cornstarch has dissolved.
- Thinly slice the chicken against the grain into strips no thicker than ¼-inch. Place the sliced chicken into the bowl with the marinade and toss to coat. Cover and refrigerate for at least 10 minutes, or up to 60 minutes.
- Prepare stir-fry sauce by whisking together ¼ cup low-sodium soy sauce, ½ cup low-sodium chicken broth, 2 tablespoons honey, 1 tablespoon Mirin, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha, and 2 teaspoons cornstarch until the cornstarch is dissolved.
- Heat ½ tablespoon oil in a large nonstick skillet over medium-high heat for 1 minute, or until hot and shimmering. Once hot, remove the chicken from the marinade, letting the excess marinade drip back into the bowl, add it to the pan and cook, stirring often, until golden, about 2-3 minutes. Once cooked through, remove the chicken to a plate.
- Heat the remaining ½ tablespoon oil in the same skillet until hot and shimmering. Once hot, add the broccoli florets and cook for 1 minute, stirring constantly. Add minced garlic and grated ginger, and stir fry for 30 seconds.
- Return the chicken to the skillet. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, chicken is cooked through, and broccoli reaches the desired tenderness, about 1-2 minutes.
- Serve with rice and garnish with green onions and sesame seeds if desired.
Video
Notes
Use Frozen Broccoli: Steam the broccoli according to package directions, then add to the pan once the chicken has finished cooking. Add the sauce, ginger, and garlic, and cook until the sauce has thickened.
Swap out the Veggies: Replace the broccoli with any quick-cooking vegetables you like. Options include; asparagus, bell peppers, green beans, etc.
Adjust the Heat: Use more or less Sriracha depending on your tolerance to spice. Feel free to use cayenne pepper sauce (hot sauce) in its place.
No Mirin? Use sherry or marsala wine or rice wine vinegar with a pinch of sugar to balance out the acidity.
Gluten-Free: Use tamari instead of soy sauce and confirm your broth is also gluten-free.
Storage: Allow to cool slightly and then transfer leftover chicken and broccoli to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a heat-safe dish in the microwave, adding a splash of chicken stock or water if needed for added moisture.
Nutrition
Calories: 282kcal | Carbohydrates: 24g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 650mg | Potassium: 854mg | Fiber: 3g | Sugar: 13g | Vitamin A: 613IU | Vitamin C: 86mg | Calcium: 64mg | Iron: 2mg
