Chinese Chicken and Broccoli Stir-Fry
Ingredients
The sauce
-
3
Tbsp
soy sauce
-
1½
Tbsp
cornstarch
-
⅔
cup
low-sodium chicken broth
-
1½
Tbsp
honey
-
1
Tbsp
brown sugar
-
1½
tsp
rice vinegar
-
1
tsp
toasted sesame oil
The chicken and vegetables
-
1
lb
boneless skinless chicken breasts, cut into 1-inch cubes
-
3
Tbsp
vegetable oil
-
½
cup
chopped green onions
-
1
Tbsp
fresh ginger, minced
-
1
Tbsp
garlic, minced
-
5
cups
small broccoli florets
-
3
Tbsp
water
For serving
-
Sesame seeds
optional
for serving
-
White or brown rice
for serving
Instructions
- Whisk together soy sauce and cornstarch in a bowl, then mix in chicken broth, honey, brown sugar, rice vinegar, and sesame oil; set aside.
- Heat vegetable oil in a skillet over high heat, add chicken in a single layer, and cook until the center reaches 165ºF, about 6-7 minutes; keep warm.
- Reduce heat slightly, add remaining oil to the skillet, then sauté green onions, ginger, and garlic for 30 seconds.
- Add broccoli and water, sauté until tender, about 5 minutes, adding more water as needed.
- Stir the sauce mixture and pour it into the skillet, cooking until thickened, about 1-2 minutes.
- Add the chicken back to the skillet with any juices, toss well, and serve warm over rice, sprinkled with sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
335
Total fat
14g
Total carbohydrates
22g
Total protein
29g
Sodium
939mg
Cholesterol
72mg
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