How often do you get kids that love broccoli? In this recipe, once the broccoli gets coated in that sweet chilly sauce, this broccoli is delicious. We love easy stir-fry recipes in our home, so I often make them.
Why make this stir fry
Stir fry does not get any easier than this. This one uses skinless chicken thighs, broccoli, and a few pantry sauces, especially a sweet chilly sauce. It gets done in 15 minutes and is better than any Chinese takeaway you can order. Trust me. Most of the ingredients are easy to find or already in your pantry. Today, I am using broccoli, but you can use other veggies in stir fry, too. This is a meal on its own: chicken for protein and, of course, veggies. And gluten-free, too. But you can serve this over a bowl of boiled noodles, white or brown rice, and cauliflower rice or quinoa.
Ingredients and substitute
Chicken – Today, I am using boneless chicken thighs, but boneless chicken breast works great, too. Broccoli – A great veggie to stir-fry because it cooks quickly and still looks bright and vibrant. And don’t throw away the stems. Rather, chop them up smaller and add them to the pan first. This will cook them and still keep them crunchy. Onions – Sliced thickly, these add a nice bite to the dish. And if you don’t like onions, you can also slice them up thin, which adds flavor to the sauce as well. Garlic and ginger – When it comes to stir-frying, you want to use fresh garlic and ginger. I used four large cloves of garlic, two for the broccoli and the stir fry. And, yet, it is not too much. Ginger adds a wonderful, refreshing, and warm flavor to the stir fry. Sauces – today, I am using low-sodium soy sauce, both light and dark, but you can also use tamari. I love the flavor of rice vinegar, but you can also use white vinegar or dry sherry. Brown sugar– for sweetness but Japanese mirin works just as well. Corn starch – Helps thicken the sauce and give us that thick rather than watery sauce. It also helps bind everything together. I used water to make the cornstarch slurry, but you can also use chicken broth or chicken stock. Herbs – I love cilantro. And yet, parsley is most commonly used in stir-fries. Cashew nuts – These add a nice bite to the dish. While you can use any nuts you like, cashews are most commonly used in Asian cooking.
How to make chicken broccoli stir-fry
Prep the chicken – Clean, wash, and pat dry the chicken. Cut into bite-size cubes or long strips.Pro tip – Cut the chicken into small pieces so they cook quickly and can be eaten without having to be cut.
Vegetables – Heat the wok or large skillet on medium-high heat. Add one tablespoon of oil and sliced garlic, followed by chopped broccoli florets. Saute for 2 minutes, adding a few tablespoons of water. Cook until the broccoli is almost tender. Remove from the pan and set aside.Pro tip – adding a few tablespoons of water will help the broccoli cook evenly without getting burnt on the bottom. Broccoli florets take about 4 to 5 minutes to cook. Chicken – Add the remaining tablespoon of oil to the same wok or skillet. Add the garlic, ginger, and onions. Followed by the chicken. Stir-fry the chicken until it is no longer pink and almost cooked.Pro tip – The chicken breast will take about 6 minutes, while chicken thighs will take 8 minutes to cook.
Sauces – Next, add all the sauces – light and dark soy sauce, sesame oil, rice vinegar, ketchup, chilly sauce, and brown sugar—season with salt and pepper. In a small bowl, combine the cornstarch and water to make a slurry, then add it to the stir fry. Pro tip – Use less salt initially, as some of these sauces contain salt. In the end, taste and adjust as necessary. Use a whisk to ensure the cornstarch is well combined. Assemble – Return the broccoli to the pan and toss everything well to combine.Pro tip – By now, the chicken and broccoli should have been cooked, so do not overcook; otherwise, the broccoli will lose its color and crispness. Taste and adjust for seasoning. Finally, add the parsley or cilantro and scallions. Serve immediately over boiled noodles, steamed rice, or on its own.
The key to cooking stir fry
A stir-fry, if done correctly, is an absolute treat. So take care of the little things. The meat has to be well cooked, yet smoky, not steam. The best way to do that is to pat dry the meat thoroughly so it does not stew in its own juices. The veggies must be cooked al-Dante, meaning cooked but with a bite, not soft or mushy. The right pan for a stir-fry is a wok. If you don’t have a wok, use a light sauté pan or cast iron skillet to handle medium-high heat. Never use non-stick pots or heavy bottom pans. Non-stick will get ruined, and the heavy bottom pan will create steam and stew the meat. Mise en plas or prepare before you stir-fry. A stir-fry is a quick dish, which means you have to get all the things ready before you turn that heat on. Cut the ingredients you need, prepare the sauce, and have the garnish chopped. Keep that serving platter on hand so you can take it off the heat quickly. Quick-cooking – Most stir-fry dishes take not more than 7 to 10 minutes on the heat. The idea of stir-fry is to cook quickly on high heat, so keep that flame on high or medium-high. Use a splash of water when necessary to bring down the temperature of the heat in the pan. Never leave the wok unattended.
More stir-fry recipes
One Pan chicken stir fry with veggies Healthy and Crispy General Tso’s Chicken Quick Ginger Chicken Stir Fry Recipe Honey Ginger Shrimp Stir Fry Quick Ginger Chicken Stir Fry Recipe Chicken and Broccoli Zucchini Noodle Stir-Fry Beef and Pepper Stir-Fry See all stir fry recipes or see all chicken recipes
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