Description
How to make tender chicken stir-fry with crispy broccoli and savory sauce that’s ready in 20 minutes for busy weeknight dinners.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 4 cups fresh broccoli florets, uniform size
- 1 medium red bell pepper, sliced thin
- 1 medium carrot, julienned
- 3 green onions, sliced diagonally
Aromatics and Base
- 3 cloves garlic, minced fine
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
- 1 tablespoon sesame oil
Stir-Fry Sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon brown sugar
- 2 tablespoons chicken broth
- 1/4 teaspoon red pepper flakes
- 1 tablespoon rice vinegar
Instructions
- Prep Everything: Cut chicken into uniform pieces and slice all vegetables. Mix sauce ingredients in a small bowl until cornstarch dissolves completely. Having everything ready prevents burning while cooking.
- Heat Wok: Heat 1 tablespoon vegetable oil in large wok or skillet over high heat until shimmering. The pan should be hot enough that water droplets sizzle immediately when added.
- Cook Chicken: Add chicken pieces in single layer, don’t crowd. Cook 3-4 minutes without stirring until golden brown, then stir-fry 2 more minutes until cooked through. Remove to plate.
- Stir-fry Vegetables: Add remaining oil, then broccoli and carrots. Stir-fry 2-3 minutes until broccoli turns bright green and slightly tender. Add bell pepper and cook 1 minute more.
- Add Aromatics: Push vegetables to one side, add garlic and ginger to empty space. Cook 30 seconds until fragrant, then stir everything together to distribute flavors evenly.
- Finish Dish: Return chicken to pan, pour sauce over everything. Stir constantly 1-2 minutes until sauce thickens and coats everything glossy. Add sesame oil and green onions, toss once.
Notes
- Keep the heat high throughout cooking for proper stir-fry texture and flavor development.
- Don’t overcrowd the pan or vegetables will steam instead of getting crispy edges.
- Have all ingredients prepped before you start cooking since stir-frying happens very quickly.
- Store leftovers in airtight container for up to 3 days in refrigerator.
- Double the sauce recipe and freeze half for quick future meals.
- Slice chicken against the grain for maximum tenderness in every bite.
Allergy Information: Soy
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 14g
- Protein: 28g