Quick and Tasty Chicken and Broccoli Stir-Fry Recipe

Make a simple and tasty Chicken and Broccoli Stir-Fry with lean white meat and lots of broccoli in a delicious ginger and garlic sauce for a quick weeknight meal.

This Stir-Fry is easy to make any night of the week. It's one of my favorite Asian dishes to order, and you can also quickly make it at home.

Here's how to cut the chicken thinly for stir-fry:

To make your stir-fry look like it's from a restaurant, cut the chicken into thin matchbox shapes. To do this, freeze the chicken for about an hour before slicing. When it's partially frozen, slice it very thinly against the grain. Don't worry if the chicken is a bit frozen because the thin slices will thaw in a couple of minutes. Cutting against the grain makes the bites tender, especially when reheating.

Can you prepare this Chicken Broccoli Stir-Fry in advance?

Absolutely! Cook the meal ahead of time and reheat it during the week. Cook the broccoli one minute less than the instructions so it stays a bit crunchy when reheating. Store it in an airtight container in the fridge for up to 4 days. To reheat, use the microwave at half power for 1-2 minutes to avoid overcooking the chicken or broccoli. You can add a couple more tablespoons of water to the dish or not cook the sauce until it's very thick. Keeping the sauce a bit looser will result in a better meal when reheated.

 Quick and Tasty Chicken and Broccoli Stir-Fry Recipe

PREP TIME: 15 minutes COOK TIME: 15 minutes TOTAL TIME: 30 minutes YIELD: Makes 4 servings COURSE: Dinner CUISINE: Chinese, Japanese

Ingredients:

• 1/4 cup low sodium soy sauce (or gluten-free soy sauce)
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons mirin
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 1/4 teaspoon white pepper
• 1 tablespoon canola oil (divided)
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 pound thinly sliced chicken breast
• 2 cups broccoli florets
• Sesame seeds for garnish (optional)

Instructions:

1. In a big measuring cup or bowl, mix together soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil, and white pepper until everything dissolves.
2. Heat one teaspoon of canola oil in a large skillet over medium-high heat. Cook half of the chicken until it's just cooked through, about 2-3 minutes on each side. Repeat with the other half of the chicken using an additional teaspoon of oil. Place the cooked chicken on a plate.
3. In the same skillet, add the remaining oil, garlic, and ginger. Cook for 30-45 seconds until fragrant but not browned.
4. Stir the garlic and ginger and add in the sauce, whisking well.
5. Add the broccoli and let the sauce cook for 2-3 minutes until it thickens.
6. Add the cooked chicken and stir well to coat.
7. Garnish with sesame seeds if you like.