Chicken Broccoli Stir-Fry
Chicken broccoli stir-fry is an easy, healthy meal that is ready in less than 30 minutes. It is made with tender chicken and broccoli that are stir-fried to perfection and then cooked in a flavorful Asian sauce. I like to serve this dish over white or brown rice for a complete and delicious meal. The key to this dish is the sauce made with low sodium chicken broth, a little Karo syrup (not to be confused with high fructose corn syrup), low sodium soy sauce and freshly minced ginger. It also packs a lot of flavor from onion, garlic, chili oil and crushed red pepper flakes.
Ingredients needed to make Chicken Broccoli Stir-Fry:
- 2 tbsp olive oil or any neutral cooking oil
- 2 large boneless, skinless chicken breasts, cut thinly on diagonal or cubed
- 1 lb broccoli, florets and stalks thinly sliced
- 1 medium onion, cut in wedges
- 2 cloves garlic, minced
- 1/2 cup low sodium chicken broth
- 1/4 cup light Karo syrup (Note: Karo syrup is not the same as high fructose corn syrup.)
- 1/4 cup low sodium soy sauce (may substitute coconut aminos)
- 2 tsp fresh minced ginger
- 1 tbsp cornstarch
- 1/2 tsp crushed red pepper flakes (optional)
- Cooked white or brown rice
How to make Chicken Broccoli Stir-Fry:
- Start cooking rice according to package directions.
- Prepare chicken and vegetables.
- Whisk sauce ingredients together in a small bowl.
- In a wok or large skillet, heat 1 tbsp of the oil over medium high heat.
- Add chicken to the wok 1/3 at a time and stir-fry for about 3 minutes or until chicken is lightly browned. Add other 1 tbsp oil before adding last 1/3 of chicken. Remove the chicken from the wok and place on a plate.
- Put the chili oil into the wok. Add the broccoli and onion and stir-fry on medium high for about 3 minutes or until vegetables are crisp tender.
- Add minced garlic and cook another 1-2 minutes, stirring constantly.
- Return the chicken to the wok.
- Add sauce to the wok and cook, stirring constantly. Bring to a boil and boil about 1 minute or until the sauce thickens.
- Sprinkle crushed red pepper flakes over stir-fry before serving (optional for a little heat).
- Serve immediately over cooked rice.
- Feel free to add other vegetables to this stir-fry as desired such as red peppers, pea pods, baby bok choy or carrots, etc.
- You may substitute chicken thighs for the chicken breast.
Other easy main dish meals to try:
Chicken And Rice With Zucchini
Chicken Broccoli Stir-Fry
Chicken broccoli stir-fry is an easy, healthy meal that is ready in less than 30 minutes. Cooked in a flavorful Asian sauce it is delicious.
Ingredients
- 2 tbsp olive oil (or other neutral oil)
- 2 boneless, skinless chicken breasts, cut thinly on diagonal or cubed
- 1 lb broccoli, florets with stalks thinly sliced
- 1 medium onion, cut in wedges
- 2 large garlic cloves, minced
- 1/2 cup low sodium chicken broth
- 1/4 cup light Karo syrup
- 1/4 cup low sodium soy sauce (can substitute coconut aminos)
- 2 tsp minced fresh ginger
- 1 tbsp cornstarch
- 1/2 tsp crushed red pepper flakes (optional)
- Cooked white or brown rice
Instructions
- Start cooking rice according to package directions.
- Prepare chicken and vegetables.
- Whisk sauce ingredients together in a small bowl.
- In a wok or large skillet, heat 1 tbsp of the oil over medium high heat. Add chicken to the wok 1/3 at a time and stir-fry for about 3 minutes or until chicken is lightly browned. Add other 1 tbsp oil before adding last 1/3 of chicken. Remove the chicken from the pan and place on a plate.
- Put the chili oil into the wok. Add the broccoli and onion and stir-fry on medium high for about 3 minutes or until vegetables are crisp tender.
- Add minced garlic and cook another 1-2 minutes, stirring constantly.
- Return the chicken to the wok. Add sauce and cook, stirring constantly. Bring to a boil and boil about 1 minute or until the sauce thickens.
- Sprinkle crushed red pepper flakes over stir-fry before serving (optional for a little heat).
- Serve immediately over cooked rice.
- Feel free to add other vegetables to this stir-fry as desired such as red peppers, pea pods, baby bok choy or carrots, etc..
- You may substitute chicken thighs for the chicken breast.
- You can use 2 tbsp brown sugar in place of the Karo syrup if desired. Increase the chicken broth to 3/4 cup
- Calories based on stir-fry only. Rice not included in calorie count.