Chicken and Broccoli Stir-Fry

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Are you craving a tasty meal but don’t want to order takeout? Chicken and broccoli stir-fry is the answer! This yummy dish takes just 30 minutes to make and is healthier than restaurant versions. You’ll love how the tender chicken and crisp broccoli mix with a savory sauce.

Making stir-fry at home is easy and fun. You can control the ingredients and adjust the flavors to your liking. Plus, it’s a great way to use up veggies in your fridge. With this recipe, you’ll have a delicious dinner on the table in no time.

Exact Ingredients List

Here’s what you’ll need to make this tasty chicken and broccoli stir-fry:

For the main dish:
• 1 lb boneless skinless chicken breasts
• 1 lb broccoli florets
• 2 tbsp vegetable oil
• 4 cloves garlic
• 1 tbsp ginger

For the sauce:
• 1/2 cup low-sodium chicken broth
• 1/4 cup oyster sauce
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp cornstarch

You’ll also want salt and pepper to season the chicken. For garnish, grab some sesame seeds and green onions.

Before you start cooking, cut the chicken into bite-sized pieces. Mince the garlic and ginger. This prep work will make the cooking process much smoother.

Remember to have all your ingredients ready before you start cooking. Stir-frying goes fast, so you want everything within reach.

Instructions

Mix the sauce first. In a bowl, stir together chicken broth, oyster sauce, soy sauce, vinegar, brown sugar, sesame oil, and cornstarch. Set this aside.

Cut your chicken into bite-sized pieces. Sprinkle with salt and pepper. Heat 1 tablespoon oil in a large pan. Cook the chicken for about 3-4 minutes on each side until it’s golden brown. Put it on a plate.

Add another tablespoon of oil to the pan. Toss in the broccoli and cook for 2-3 minutes. It should turn bright green and stay a bit crunchy. Add garlic and ginger, cooking for just 30 seconds.

Pour your sauce into the pan. Let it simmer and get thick for 1-2 minutes. Add the chicken back in and stir to coat it with sauce.

Take the pan off the heat. Serve your stir-fry over rice if you like. Top with sesame seeds and green onions for extra flavor. Your tasty meal is ready to enjoy!

Possible Substitutes List & Recipe Variations

This chicken and broccoli stir-fry is super flexible! You can easily swap ingredients to suit your taste or what’s in your kitchen.

Here are some tasty substitutes:

• Chicken: Try beef, pork, tofu, or shrimp
• Broccoli: Use cauliflower, snap peas, or bell peppers
• Oyster sauce: Hoisin sauce or more soy sauce work well
• Rice wine vinegar: Apple cider vinegar is a good swap

Want to mix things up? Try these yummy variations:

1. Spicy kick: Add red pepper flakes or sriracha to the sauce
2. Nutty crunch: Toss in some cashews or peanuts at the end
3. Veggie boost: Add carrots, mushrooms, or water chestnuts

For a lower-carb meal, serve over cauliflower rice instead of regular rice. You can also make it gluten-free by using tamari instead of soy sauce.

Remember, cooking is all about having fun and making the dish your own. Don’t be afraid to experiment with flavors you love!

Tips, Tricks & Storing

Cut all your ingredients before you start cooking. This makes the stir-fry process smoother and faster.

Use a hot pan or wok. High heat is key for a tasty stir-fry. It helps cook everything quickly and keeps veggies crisp.

Don’t crowd the pan. Cook in batches if needed. This lets food brown instead of steam.

For extra flavor, try adding cashews or water chestnuts. They give a nice crunch.

Leftover stir-fry keeps well in the fridge for 3-4 days. Store it in a sealed container.

To reheat, use a pan on medium heat. Add a splash of water to keep things moist. Stir often until hot.

You can freeze stir-fry too. It lasts up to 3 months. Thaw in the fridge overnight before reheating.

For meal prep, cook the chicken and rice ahead. Mix the sauce and store it separately. When ready to eat, just stir-fry the veggies and combine everything.

Remember, don’t overcook your veggies. They should be bright and crisp-tender for the best taste and texture.