Chicken and Broccoli
(GF)
This is my favorite stir-fried chicken and broccoli recipe. It rivals take out options and once you make the sauce you can easily sub the protein for a delicious beef and broccoli.
Yield: 3-4
Chicken and Broccoli
Prep time: 30 MinCook time: 15 MinTotal time: 45 Min
Ingredients
- Boneless Skinless Chicken Breast - 2 pounds
- Broccoli Florets - 6-8 cups
- Scallions, chopped (optional for garnish)
- Sesame Seeds (optional for garnish)
- Vegetable Oil - 2 TB
Sauce
- Soy Sauce - 1/2 cup
- Oyster Sauce - 1/4 cup
- Low Sodium Chicken Stock -1/4 cup
- Brown Sugar - 2 TB
- Garlic, minced - 3 cloves
- Ginger, grated - 1 tsp
- Corn Starch - 1/8 cup
Instructions
- Slice chicken breast into thin slices, set aside.
- Whisk together all sauce ingredients.
- Bring a non-stick pan to medium heat. Sauté broccoli for just a couple minutes, still maintaining a crispness. (The broccoli will continue to cook in the sauce later.)
- Remove the broccoli from the pan and set aside.
- Sear chicken in the pan just until it has browned a little, but slightly undercooked. (The chicken will finish cooking in the sauce.)
- Remove the chicken into the bowl with the broccoli.
- Add the sauce to the pan and let simmer until it starts to thicken.
- Add chicken and broccoli back to the pan and continue to cook until the chicken is cooked through and the sauce has thickened, and coats the chicken and broccoli.
- Finish with scallions and sesame seeds.
Notes:
This is the same recipe I use for beef and broccoli. Just use sliced flank steak instead of chicken and low sodium beef stock in place of the chicken stock.
