This classic chicken and broccoli stir fry is the perfect solution for busy weeknights when you need a delicious, nutritious meal in minutes. Tender chicken pieces and crisp broccoli florets coated in a savory-sweet sauce create a restaurant-quality dish right in your home kitchen. With its perfect balance of protein and vegetables, this stir fry is not only satisfying but also a healthier alternative to takeout.
Ingredients
For the Chicken Marinade:
- 300g boneless chicken breast, cut into thin slices
- ½ teaspoon salt
- ½ teaspoon white pepper powder
- 1½ teaspoons light soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons vegetable oil
For the Stir Fry Sauce:
- 2 tablespoons oyster sauce
- 1½ teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon white pepper powder
- 6 tablespoons water
For the Stir Fry:
- 2 tablespoons vegetable oil
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped garlic
- 1 medium white onion (about 85g), sliced
- 2 Thai red chilies, sliced
- 350g broccoli, cut into florets
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds, for garnish
Instructions
- Prepare the chicken: Slice the chicken into thin, flat pieces. In a bowl, combine the chicken with all marinade ingredients (salt, white pepper, light soy sauce, brown sugar, cornstarch, and oil). Mix well to coat evenly and let marinate for at least 15 minutes.
- Make the stir fry sauce: In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, cornstarch, white pepper powder, and water until smooth. Set aside.
- Blanch the broccoli: Bring a pot of water to a boil. Add a pinch of salt, then add the broccoli florets. Blanch for 1 minute, then immediately transfer to a bowl of ice water to stop the cooking process and preserve the bright green color. Drain and set aside.
- Prepare aromatics: Finely chop the ginger and garlic, and slice the Thai red chilies and white onion.
- Cook the stir fry: Heat 2 tablespoons of oil in a wok or large frying pan over medium-high heat. Add the chopped ginger and garlic, stir-frying for about 30 seconds until fragrant.
- Add onions: Add the sliced white onions and stir-fry for 2-3 minutes until they turn light brown.
- Cook the chicken: Add the marinated chicken pieces to the wok and stir-fry on high heat for 2-3 minutes until the chicken is browned on all sides.
- Add vegetables: Add the blanched broccoli florets and sliced red chilies. Stir-fry for another 1-2 minutes on medium heat.
- Add sauce: Pour in the prepared stir fry sauce and cook on high heat for about 2 minutes, stirring continuously, until the sauce thickens and coats the chicken and vegetables.
- Finish the dish: Drizzle with 1 teaspoon of sesame oil and stir-fry for another minute on high heat.
- Serve: Transfer to a serving dish and garnish with sesame seeds.
Nutritional Information and Timing
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 280 calories per serving
- Protein: 25g
- Carbohydrates: 14g
- Fat: 13g
- Fiber: 3g
- Sodium: 690mg
Cooking Tips and Tricks
- Slice chicken properly: Cut the chicken against the grain into thin, even slices to ensure quick and even cooking.
- Blanch broccoli briefly: Don’t overcook the broccoli during blanching—it should still be crisp as it will cook further in the stir-fry.
- High heat is key: Stir-frying requires high heat to cook quickly and seal in flavors. Make sure your pan is hot before adding ingredients.
- Keep ingredients moving: Constantly stir the ingredients to prevent burning and ensure even cooking.
- Cornstarch slurry: If your sauce isn’t thickening properly, mix 1 teaspoon cornstarch with 2 teaspoons water and add to the pan.
- Prep ahead: Have all ingredients cut, measured, and ready before you start cooking, as stir-frying moves quickly.
Variations and Substitutions
- Protein alternatives: Replace chicken with beef strips, shrimp, tofu, or tempeh for a different protein option.
- Vegetable options: Add or substitute other vegetables like bell peppers, snap peas, carrots, mushrooms, or baby corn.
- Sauce variations: Use hoisin sauce instead of oyster sauce for a different flavor profile, or add a tablespoon of chili paste for extra heat.
- Gluten-free option: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
- Low-sodium version: Reduce the amount of soy sauce and oyster sauce, and add a splash of rice vinegar for flavor.
- Extra crunch: Add water chestnuts or cashews for additional texture.
Common FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time. Marinate the chicken, make the sauce, and blanch the broccoli up to a day in advance. Store everything separately in the refrigerator, then stir-fry when ready to serve.
2. How do I prevent the chicken from becoming tough?
The cornstarch in the marinade helps to tenderize and protect the chicken. Also, be careful not to overcook the chicken—it only needs a few minutes on high heat to cook through.
3. Is there a vegetarian alternative to oyster sauce?
Yes, you can use vegetarian mushroom-based “oyster” sauce or hoisin sauce as alternatives.
4. Can I use frozen broccoli instead of fresh?
Yes, but skip the blanching step. Thaw the frozen broccoli and add it directly to the stir-fry, cooking for an extra minute to ensure it’s heated through.
5. How spicy is this dish?
With two Thai chilies, it has a moderate kick. Adjust the number of chilies according to your spice preference, or remove the seeds for a milder flavor.
Storage and Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a wok or frying pan over medium heat until just warmed through to avoid overcooking the vegetables and chicken. Add a splash of water if needed to loosen the sauce.
- Freezing: While best enjoyed fresh, you can freeze this dish for up to 2 months. The texture of the broccoli may change slightly upon thawing.
- Meal prep: Portion into individual containers with rice or noodles for quick weekday lunches.
- Make-ahead components: Prepare the sauce and marinade up to 3 days ahead and store in the refrigerator. The chicken can be marinated for up to 24 hours for even more flavor.
Enjoy this vibrant, flavorful stir fry that’s sure to become a family favorite!
