Stir-Fry Broccoli and Chicken with Stir-Fry Sauce and Marinade Recipe
Go stir-fry crazy with this healthy, filling, and flavorful Stir-Fry Broccoli and Chicken recipe! The secret is in my special tasty stir-fry sauce and delicious stir-fry chicken marinade. It's super easy to make and it's perfect for those nights when you are pressed for time.
1inchpiece gingerpeeled, finely minced or grated using a zester
1Tbsplow-sodium soy sauce
1-1/4 tspkosher saltdivided
1/4tsp ground black pepper
5-6cupsbroccoli floretsabout 3 stalks
4ozwater chestnutssliced and drained
1/2tspred chili flakes
Add cubed chicken, scallions, garlic, ginger, low sodium soy sauce, sugar, 1 tsp cornstarch, 1 tsp salt, sherry, and sesame oil to a medium-size bowl or gallon-size plastic bag. Make sure the chicken is covered with the marinade and let sit at room temperature for 15 minutes, or longer covered in the refrigerator.
Heat a large non-stick skillet or wok over high heat. Add 1 Tbsp olive oil. When the pan is hot, add the broccoli, 2 Tbsp water and 1/4 tsp of salt and pepper. Stir-fry until the broccoli is bright green but still crisp. This should take approximately 2 minutes. Transfer the broccoli to a bowl and set aside.
Make sure your skillet is still hot and then heat 2 more Tbsp of olive oil. Add chicken, marinade mixture, and chili flakes. Let chicken brown. Stir frequently. This takes approximately 4-5 minutes.
Add hoisin sauce and sliced water chestnuts to the chicken. Add the broccoli and mix well. Mix 1/2 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, then season with salt and pepper if necessary.
Serve hot. Optional, garnish with cashews and serve over rice or pasta if desired.
Sharon's Expert Tips:
Store leftover stir-fry broccoli and chicken covered in the refrigerator. It is just as delicious reheated the next day.Stir-fry broccoli and chicken can be served over regular rice, fried rice, rice noodles, or lo-mein. Or it can be served by itself. I used fresh broccoli in this recipe, but you can stir-fry frozen broccoli too! Just let it thaw and wipe dry with a paper towel first. This dish comes together quickly and it's easier if you have all of your ingredients handy when you start the stir-fry process. This recipe calls for chicken breasts, but you can also use chicken thighs or dark meat. Use what you and your family like. If you have a wok, by all means, use it. I don't have one and just use my trusty non-stick skillet. It works fine.