Chicken and Broccoli Recipe
Chicken-and-broccoli stir fry comes together in no time, making it the perfect weeknight dinner!
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Servings: 4
Calories: 358kcal
Equipment
- Heavy bottom skillet or wok
- Knife and cutting board
- Medium bowl
- Medium bowl
Ingredients
- 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
- 1 ½ tablespoon light olive oil, divided
- 1 teaspoon of sesame seed oil
- 4 cups of broccoli florets
- 1 cups of onion, sliced
- 8 oz mushrooms, thickly sliced
- Sesame seeds for garnish
For the stir fry sauce:
- ⅔ cup chicken broth
- 4 tablespoons low-sodium soy sauce
- 2 ½ tablespoons honey
- 1 tablespoons cornstarch
- 2 teaspoons sesame seed oil
- 1 teaspoon freshly grated ginger
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- Freshly ground pepper to taste
Instructions
- Make the sauce: whisk together the soy sauce, chicken broth, honey, corn starch, sesame seed oil, grated ginger, minced garlic, red pepper flakes, and pepper until the honey and cornstarch are completely dissolved.
- Heat one teaspoon of sesame seed oil and half a tablespoon of light olive oil in a wok or heavy bottom skillet and brown the chicken pieces over medium-high heat until fully cooked. Season with salt and pepper and set aside.
- Add one tablespoon of olive oil to the skillet and stir fry the sliced onions, mushrooms, and broccoli florets for about three minutes over medium-high heat.
- Stir the sauce and pour it into the skillet. Cook for 3-4 minutes until thick.
- Return the chicken to the skillet and cook until heated through. Serve with sesame seeds on top and over freshly cooked white rice.
Nutrition
Calories: 358kcal | Carbohydrates: 19g | Protein: 32g | Fat: 15g