Go Back
- 1 pound boneless, skinless chicken breast, thinly sliced - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening) - Salt and pepper to taste - Sesame seeds and green onions for garnish I love using fresh, colorful ingredients. The chicken breast provides lean protein. Broccoli florets add nutrients and crunch. Bell peppers bring sweetness and color. Each ingredient plays a role in the dish's overall flavor and texture. For the sauce, I often use soy sauce or tamari to keep it gluten-free. It gives a savory depth. Honey or maple syrup adds a touch of sweetness. Sesame oil brings a nutty aroma that elevates the dish. Seasoning is key. Garlic and ginger add warmth and zest. The cornstarch mixture helps thicken the sauce, making it cling to the chicken and veggies. Finally, sprinkling sesame seeds and green onions on top adds a nice finish. These ingredients together create a quick and tasty meal that you can enjoy any night of the week. {{ingredient_image_1}} - Slice the chicken breast into thin strips. This helps it cook fast and evenly. - Season the chicken with a pinch of salt and pepper. This adds flavor before cooking. - Boil a pot of water. Once boiling, add the broccoli florets. - Blanch for 2 minutes, then drain. Quickly place them in ice-cold water. This keeps the bright green color and crispness. - In a small bowl, mix soy sauce, honey or maple syrup, sesame oil, minced garlic, and grated ginger. - Stir well to combine. This sauce adds a rich flavor to your stir fry. - In a large skillet or wok, heat olive oil over medium-high heat. - Add the chicken strips. Stir-fry for 3-4 minutes until fully cooked and lightly browned. Remove the chicken and set it aside. - In the same skillet, add the sliced bell pepper and cooked broccoli. - Stir-fry for 2-3 minutes. Toss the vegetables until they are tender-crisp. - Return the chicken to the skillet. Pour the prepared sauce over everything. - Toss well to coat all ingredients. Add the cornstarch mixture for thickening. Cook for another minute until the sauce slightly thickens. - Remove from heat and garnish with sesame seeds and sliced green onions. Serve immediately for a tasty meal! Preventing Overcooking Chicken To avoid dry chicken, cut it into thin strips. This ensures quick cooking. Stir-fry the chicken for just 3-4 minutes. Remove it from heat as soon as it turns golden. This keeps it juicy and tender. Maintaining Crunch in Vegetables Blanch the broccoli for only 2 minutes. This brightens its color and keeps it crisp. After blanching, place it in ice-cold water. This stops the cooking right away, ensuring a nice crunch. Adjusting Sweetness and Saltiness You can tweak the sauce to your taste. If you like it sweeter, add more honey or maple syrup. For saltiness, adjust the soy sauce. Taste as you mix to find your perfect balance. Best Skillet or Wok for Stir Frying A large skillet or a wok is best for stir frying. A non-stick surface helps prevent sticking. It also allows for even cooking. Choose one that heats up quickly for the best results. Kitchen Tools for Preparation Use a sharp knife for slicing chicken and veggies. A cutting board is essential for safety. A whisk helps mix the sauce smoothly. Having these tools ready makes cooking easier and faster. Pro Tips Slice Chicken Thinly: The thinner the chicken slices, the quicker they cook, ensuring a tender and juicy texture. Properly Blanch Broccoli: Blanching broccoli not only enhances its vibrant color but also helps retain its nutrients and crispness. Customize Your Sauce: Feel free to adjust the sweetness or saltiness of the sauce by adding more honey or soy sauce to suit your taste. Garnish for Presentation: Adding sesame seeds and green onions not only enhances the visual appeal but also adds extra flavor and texture to the dish. {{image_2}} You can switch up the protein in your stir fry. Shrimp works great. Just cook it for a few minutes until it turns pink. Tofu is a great choice for a plant-based meal. Press it to drain excess water, then cube it before cooking. You could also use other chicken cuts, like thighs or tenders. They add rich flavor and stay juicy. Feel free to add more veggies to your stir fry. Carrots, snap peas, or even zucchini can add color and crunch. If you want seasonal options, think about fresh asparagus in spring or bell peppers in summer. Just cut them into bite-sized pieces for even cooking. To spice things up, consider adding chili flakes or a drizzle of Sriracha. These can bring heat and excitement to your dish. You can also experiment with different sauces. Try teriyaki or a sweet chili sauce for a twist. Mixing flavors keeps the dish fun and fresh! To store your Minute Chicken and Broccoli Stir Fry, use airtight containers. Glass or plastic containers work well. Make sure the stir fry cools down before sealing. This helps prevent moisture buildup inside. In the fridge, your stir fry lasts about three to four days. If you want to keep your stir fry longer, freezing is a great option. First, let the dish cool completely. Then, place it in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. It’s best to eat it within two to three months for the best taste. To reheat, thaw it overnight in the fridge. You can then heat it in a skillet over medium heat. Stir occasionally until it’s hot throughout. You can also microwave it, but be sure to stir it halfway for even heating. You can easily make this dish gluten-free by using tamari instead of soy sauce. Tamari is a great option for those who avoid gluten. It tastes similar but lacks the gluten found in regular soy sauce. You can also check labels on other sauces you use. Some brands offer gluten-free versions. Yes, frozen broccoli works well! Just remember to thaw it first. You can quickly microwave it for a few minutes or let it sit at room temperature. This helps keep the cooking time short. When you add it to the stir fry, it may release some water. You can cook it a bit longer to dry it out. To make this stir fry healthier, try a few simple tips. First, reduce the amount of oil you use. You can cut back on sesame oil or olive oil by half. Next, swap honey with a sugar-free sweetener. You can also add more vegetables. Carrots, snap peas, or mushrooms will add fiber and vitamins. This blog post covered delicious chicken and broccoli stir fry. We explored key ingredients, like chicken, broccoli, and tasty sauces. I provided step-by-step instructions for easy cooking. Plus, there are tips to make it better and variations to personalize your dish. Remember, you can modify the recipe to fit your taste. Stay open to trying new ingredients and methods. Enjoy making your stir fry a family favorite!

Minute Chicken and Broccoli Stir Fry

A quick and healthy stir fry featuring chicken and broccoli, perfect for a busy weeknight.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 2 cups broccoli florets
  • 1 whole bell pepper, sliced (any color)
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
  • to taste salt and pepper
  • to garnish sesame seeds and green onions

Instructions
 

  • Prepare the Chicken: Start by slicing the chicken breast into thin strips for quick cooking. Season with a pinch of salt and pepper.
  • Blanch the Broccoli: Bring a pot of water to boil and add the broccoli florets. Blanch for 2 minutes until bright green, then drain and immediately place in ice-cold water to stop cooking. Set aside.
  • Make the Sauce: In a small bowl, mix the soy sauce, honey (or maple syrup), sesame oil, minced garlic, and grated ginger. Stir well to combine and set aside.
  • Stir Fry the Chicken: In a large skillet or wok, heat the olive oil over medium-high heat. Add the chicken strips and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove chicken from the skillet and set aside.
  • Cook the Vegetables: In the same skillet, add the bell pepper and cooked broccoli. Stir-fry for an additional 2-3 minutes, tossing the vegetables until they are tender-crisp.
  • Combine Ingredients: Return the chicken to the skillet and pour the prepared sauce over everything. Toss well to coat all ingredients in the sauce. Add the cornstarch mixture and cook for another minute until the sauce thickens slightly.
  • Garnish and Serve: Remove from heat and garnish with sesame seeds and sliced green onions. Serve immediately.

Notes

Use tamari for a gluten-free option.
Keyword broccoli, chicken, quick meal, stir-fry