Go stir fry crazy with this healthy, filling, and packed with flavor, Chicken and Broccoli Stir Fry dish! It’s super easy to make and, its perfect for those nights when you are pressed for time because believe it or not, it cooks in only 10 minutes!
My husband and I are staying true to our New Year’s resolutions and are still eating healthy and trying to get in some exercise in every day. We have been so good, that we actually consider it a treat to take 2 gummy vitamins every evening. And, the sad fact is, I’m not kidding!
This Chicken and Broccoli Stir Fry is delicious and can be served over rice or pasta, but because we are limiting our carbs, we ate it all by itself and it was absolutely wonderful. My husband liked it so much he took the leftovers for lunch the next day and said they were just as good reheated.
There is a fairly long ingredient list, but it all comes together pretty quickly. The ingredients are chicken breasts, scallions, garlic, ginger, low-sodium soy sauce, sugar, cornstarch, dry sherry, sesame oil, olive oil, fresh broccoli, red chili flakes, water chestnuts and hoisin sauce.
To make this delicious dish, you have to first marinate the chicken. Put your cubed chicken to a medium size bowl and add the scallions, garlic, ginger, low sodium soy sauce, sugar, 1 tsp cornstarch, 1 tsp salt, the sherry, and sesame oil. Mix well and marinate at room temperature for 15 minutes, or longer covered in your refrigerator.
Heat a large non-stick skillet or wok over high heat. Add 1 Tbsp olive oil and heat. When the pan is hot, add your broccoli, 2 Tbsp water and 1/4 tsp of salt and pepper. Stir-fry until the broccoli is bright green and still crisp. This should take approximately 2 minutes. Transfer to a bowl.
Make sure your skillet is still hot and then heat 2 more Tbsp of olive oil. Add your chicken mixture and chili flakes. Let your chicken brown and stir frequently. This will take approximately 2 minutes.
Add the hoisin sauce, sliced water chestnuts, put the broccoli back in the pan and mix well. Mix 1/3 cup of water with 1 Tbsp of cornstarch and pour into the skillet. Bring to a boil to thicken. If the sauce is too thick, add a little more water. Taste and season with salt and pepper if necessary.
To serve, garnish with cashews or sliced scallion green parts.
Yum! It makes my mouth water just thinking about it!
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