American
Chicken & Broccoli Stir-Fry
Juicy sliced chicken and crisp-tender broccoli coated in a light soy, ginger, and garlic skillet sauce.
4 servings · 12 minutes prep · 16 minutes cook
Ingredients
Stir-Fry
- 1 1/4 lb, sliced across the grain 1/4 inch thick
- 1 tbsp, reduced-sodium
- 1 tbsp
- 3 tbsp, divided
- 1 lb, crowns cut into small florets; stems peeled and thinly sliced
- 1/3 cup
- 3 cloves, finely minced
- 1 tsp, fresh and finely grated
Sauce
- 1/2 cup
- 2 tbsp, reduced-sodium
- 1 tbsp
- 2 tsp
- 1 tsp
Directions
Prepare the Chicken and Sauce
- Toss boneless skinless chicken breasts with and until no dry patches remain. In a small bowl, whisk low sodium chicken stock, , honey, , and toasted sesame oil until smooth.
Cook the Broccoli
- Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add broccoli and stir-fry for 2 minutes. Add water, cover, and steam for 2 minutes, until the florets are bright green and the stems are crisp-tender. Transfer the broccoli to a plate; wipe the skillet dry if water remains.
Stir-Fry and Finish
- Heat 1 tablespoon of the remaining oil over high heat. Spread half the coated chicken in one layer and cook undisturbed for 2 minutes, then stir-fry until lightly browned and nearly cooked through, 1–2 minutes. Transfer to a clean plate. Add the remaining oil and repeat with the remaining chicken. Return all the chicken, add garlic and ginger, and stir until fragrant, about 30 seconds.
- Whisk the sauce again, pour it into the skillet, and bring it to a boil. Cook for 45–60 seconds, stirring, until glossy and lightly thickened. Return the broccoli and toss just until glazed and the thickest chicken pieces reach 165°F.
