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To make a tasty Chicken and Broccoli Stir Fry, you need fresh and simple ingredients. Here’s what you will need: - 2 boneless, skinless chicken breasts, thinly sliced - 2 cups broccoli florets - 1 red bell pepper, sliced into thin strips - 1 large carrot, julienned - 3 cloves garlic, minced - 1 tablespoon fresh ginger, finely minced These main ingredients bring great flavor and nutrition. The chicken gives protein, while the veggies add color and crunch. - 3 tablespoons soy sauce (or tamari for a gluten-free option) - 2 tablespoons sesame oil, divided - 1 tablespoon honey - 1 tablespoon cornstarch - 1/4 cup chicken broth (or vegetable broth for a vegetarian option) These sauces and seasonings create a flavorful base. The soy sauce adds saltiness, and honey gives a touch of sweetness. - Sesame seeds, for garnish - Green onions, thinly sliced, for garnish Garnishes add a nice look and extra flavor. Sesame seeds give a nutty crunch, while green onions add freshness. {{ingredient_image_2}} To start, grab a large bowl. Add thinly sliced chicken breasts, 1 tablespoon of soy sauce, and 1 tablespoon of cornstarch. Mix well until the chicken is fully coated. Cover the bowl and set it aside for 15 minutes. This step helps tenderize the meat and adds flavor. Heat 1 tablespoon of sesame oil in a large pan over medium-high heat. Once hot, add the marinated chicken. Stir-fry for about 4 to 5 minutes. Cook until the chicken turns golden brown and is fully cooked. When done, transfer the chicken to a plate and set it aside. In the same pan, pour in the remaining tablespoon of sesame oil. Add 3 minced garlic cloves and 1 tablespoon of finely minced ginger. Sauté them for about 30 seconds. This step releases their amazing aroma without burning the garlic. Next, add 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot to the pan. Stir-fry the veggies for 3 to 4 minutes. Cook until they are tender-crisp. They should keep their bright color. Return the chicken to the pan. In a small bowl, whisk together the leftover soy sauce, 1 tablespoon of honey, and 1/4 cup of chicken broth. Pour this sauce over the chicken and veggies. Stir well to coat everything. Cook for 1 to 2 more minutes to let the sauce thicken. Once everything is heated through and mixed, take the pan off the heat. This keeps the dish fresh and bright. Spoon the stir-fry onto plates or bowls. For a lovely presentation, sprinkle sesame seeds and sliced green onions on top. You can serve this over steamed rice or quinoa. A drizzle of extra sesame oil adds a nice touch. For a zesty kick, consider adding lime wedges on the side. To stir-fry well, heat is key. Use a hot pan or wok to cook fast. This helps seal in flavors and keeps food from getting soggy. Here are some best practices: - Prep First: Gather all your ingredients. Cut them up before you start cooking. - Don’t Overcrowd: Cook in batches if your pan is small. Too much food lowers the heat. - Keep It Moving: Stir often to cook evenly. This prevents burning and ensures all sides get nice and brown. If you need gluten-free options, use tamari instead of soy sauce. This gives the same great taste without gluten. For veggies, you can swap broccoli with snap peas or bell peppers. Here are more ideas: - Protein Variations: Use tofu, shrimp, or beef for different flavors. - Veggie Alternatives: Try zucchini or mushrooms for a twist. To keep your veggies crunchy, cook them for a short time. Stir-fry them just until they are bright and tender-crisp. Here’s how: - Cut Evenly: Make sure all veggies are cut to the same size. This helps them cook evenly. - Add at the Right Time: Cook harder veggies, like carrots, first. Then add softer ones, like bell peppers, later. - Quick Cooking: Stir-fry for just 3-4 minutes. This keeps them vibrant and crisp. Pro Tips Marinating Matters: Allowing the chicken to marinate for at least 15 minutes not only enhances flavor but also helps tenderize the meat, making it more succulent. High Heat is Key: Stir-frying at medium-high heat ensures that the chicken and vegetables cook quickly, preserving their texture and flavor. Veggie Variations: Feel free to swap out the vegetables based on your preferences or what's in season. Snap peas, bell peppers, or zucchini can add a delightful twist! Garnish for Greatness: A sprinkle of sesame seeds and sliced green onions not only adds flavor but also elevates the dish's presentation, making it more appealing when served. {{image_4}} You can easily switch the chicken for beef, tofu, or shrimp. Beef adds a rich taste. Use thin strips of flank steak for best results. Tofu is a great choice for a vegetarian meal. Press it first to remove excess water. Shrimp cooks fast and adds a nice flavor. Just be careful not to overcook it. Feel free to add more veggies for color and taste. Snap peas, bok choy, or water chestnuts work well. Mushrooms add an earthy note, while bell peppers bring sweetness. You can also use zucchini or snow peas for a fresh crunch. Experiment with what you have on hand! Spices and sauces can take your dish to the next level. Try adding red pepper flakes for heat. A splash of rice vinegar will brighten up the taste. You can also mix in a little hoisin sauce for a sweet kick. Fresh herbs like basil or cilantro add a burst of flavor. Don't forget a squeeze of lime for extra zing! To store leftovers properly, let the stir fry cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Always label the container with the date. This way, you know when to eat it. If you want to freeze it, pack the stir fry in a freezer-safe bag. Remove as much air as you can. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. To reheat for the best taste and texture, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally until it’s hot. You can also use the microwave; heat in short bursts and stir in between. Enjoy your stir fry just like fresh! To make this dish gluten-free, swap regular soy sauce for tamari. Tamari is a gluten-free soy sauce. You can also use coconut aminos. These options keep the flavor but remove gluten. Always check labels to ensure no hidden gluten is present. Yes, you can use frozen broccoli. It saves time and works well. Frozen broccoli may cook faster, so watch it closely. If you like fresh broccoli, use that for better texture. Fresh broccoli stays crisp and bright. For stir fry, slice chicken breasts thinly. Cut against the grain for tender pieces. Aim for strips about 1/4 inch thick. This helps the chicken cook quickly and evenly. A sharp knife makes cutting easier and safer. You can store leftovers in the fridge for about three days. Use a sealed container for best results. If you want to keep it longer, freeze it. Frozen stir fry can last up to three months. Just make sure it’s cool before freezing. Absolutely! You can add bell peppers, snap peas, or carrots. Broccoli pairs well with many veggies. Zucchini and mushrooms work great too. Feel free to mix and match based on what you have. This blog post covered the key ingredients and step-by-step instructions for a tasty Chicken and Broccoli Stir Fry. You learned how to marinate chicken, sauté vegetables, and create a flavorful sauce. I also shared helpful tips on cooking techniques and ingredient swaps for your preferences. Remember, you can add your unique touch with different proteins or veggies. Enjoy your cooking journey!

Chick & Broc Blast Stir Fry

A vibrant stir fry featuring tender chicken and fresh vegetables, tossed in a savory sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 breasts boneless, skinless chicken
  • 2 cups broccoli florets
  • 1 whole red bell pepper
  • 1 large carrot
  • 3 cloves garlic
  • 1 tablespoon fresh ginger
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 0.25 cup chicken broth
  • 1 tablespoon sesame seeds
  • 2 whole green onions

Instructions
 

  • In a large mixing bowl, combine the thinly sliced chicken breast with the cornstarch and 1 tablespoon of soy sauce. Mix thoroughly and let it marinate for 15 minutes.
  • In a large pan or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until fully cooked and golden brown. Transfer to a plate and set aside.
  • In the same pan, pour in the remaining tablespoon of sesame oil. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
  • Add broccoli florets, sliced bell pepper, and julienned carrot to the pan. Stir-fry for 3-4 minutes until tender-crisp.
  • Return the cooked chicken to the pan. In a small bowl, whisk together the remaining soy sauce, honey, and chicken broth. Pour over the chicken and vegetables, stirring to coat. Cook for an additional 1-2 minutes to thicken the sauce.
  • Remove the pan from heat once everything is mixed and heated through.
  • Serve the stir-fry on plates or in bowls, garnished with sesame seeds and green onion slices.

Notes

Serve over steamed rice or quinoa for a complete meal. Lime wedges add a zesty touch.
Keyword broccoli, chicken, quick meal, stir fry