Description
A delicious and easy Chinese-American stir-fry recipe for Chicken and Broccoli, perfect for a quick weeknight dinner. Tender chicken pieces and crisp broccoli florets are coated in a savory sauce and served over steamed white rice.
Ingredients
Scale
For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- ½ teaspoon sugar
For the Stir-Fry:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 3 cups broccoli florets
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Cooked white rice, for serving
- Sesame seeds and sliced green onions, for garnish (optional)
Instructions
- Prepare the Sauce: In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, cornstarch mixed with water. Stir until smooth and set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken until browned and cooked through. Remove and set aside.
- Stir-Fry the Broccoli: In the same skillet, add remaining oil. Stir-fry broccoli until tender-crisp. Add garlic and ginger.
- Combine and Serve: Return chicken to the pan, pour in the sauce. Toss to coat and cook until thickened. Serve hot over rice, garnished with sesame seeds and green onions.
Notes
- You can blanch broccoli before stir-frying for a brighter color and softer texture.
- Swap chicken for tofu or shrimp for a different variation.
- Adjust soy sauce and hoisin for a sweeter or saltier taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1½ cups (without rice)
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
