Chicken and Broccoli Stir-Fry

by 30MinuteMeals
Prep: 10m
Cook: 20m
poultry
Chicken and Broccoli Stir-Fry - Image

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Ingredients
Servings:4
2tbsppeanut oil
1lbchicken breast
salt
white pepper
3cupbroccoli florets
1yellow onion
1bell pepper
3tbspcornstarch
1 1/2cupchicken broth
1/4cupsoy sauce
1/3cupbrown sugar
1 1/2tbsphoney
2garlic
1cupwhite rice
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Start the rice

    Get the rice going first so it's ready when the stir-fry is. Cook 1 cup white rice per package directions.

  1. 2

    Mix the sauce

    Whisk the chicken broth, soy sauce, brown sugar, honey, and minced garlic in a bowl. In a separate small container, stir the cornstarch with 3 tablespoons cold water until smooth. Keep them separate for now.

  2. 3

    Sear the chicken

    Cut the chicken into bite-sized pieces and pat completely dry. Season with salt and white pepper. Heat the peanut oil in a large skillet over medium-high until it glistens. Add the chicken in a single layer and sear undisturbed 3 minutes, then turn and cook 2-3 minutes more until golden and cooked through. Remove to a plate.

  3. 4

    Cook the vegetables

    Drop the heat to medium, add a splash more oil if the pan is dry. Add the broccoli florets and sliced onion; toss and cook 3 minutes. Add the sliced bell pepper and cook 1-2 minutes more, until everything is crisp-tender.

  4. 5

    Build the sauce

    Pour in the broth mixture and bring to a gentle boil. Simmer 2-3 minutes, then give the cornstarch slurry a stir and pour it in slowly. It thickens fast — cook until glossy and coating the veg, then drop the heat to low.

  5. 6

    Finish

    Return the chicken to the pan and toss to coat and heat through. Serve over the rice.

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Chicken and Broccoli Stir-Fry

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 20m
Servings: 4

Ingredients

  • 2 tbsp peanut oil
  • 1 lb chicken breast
  • salt
  • white pepper
  • 3 cup broccoli florets
  • 1 yellow onion
  • 1 bell pepper
  • 3 tbsp cornstarch
  • 1 1/2 cup chicken broth
  • 1/4 cup soy sauce
  • 1/3 cup brown sugar
  • 1 1/2 tbsp honey
  • 2 garlic
  • 1 cup white rice

Instructions

  1. Start the riceGet the rice going first so it's ready when the stir-fry is. Cook 1 cup white rice per package directions.
  2. Mix the sauceWhisk the chicken broth, soy sauce, brown sugar, honey, and minced garlic in a bowl. In a separate small container, stir the cornstarch with 3 tablespoons cold water until smooth. Keep them separate for now.
  3. Sear the chickenCut the chicken into bite-sized pieces and pat completely dry. Season with salt and white pepper. Heat the peanut oil in a large skillet over medium-high until it glistens. Add the chicken in a single layer and sear undisturbed 3 minutes, then turn and cook 2-3 minutes more until golden and cooked through. Remove to a plate.
  4. Cook the vegetablesDrop the heat to medium, add a splash more oil if the pan is dry. Add the broccoli florets and sliced onion; toss and cook 3 minutes. Add the sliced bell pepper and cook 1-2 minutes more, until everything is crisp-tender.
  5. Build the saucePour in the broth mixture and bring to a gentle boil. Simmer 2-3 minutes, then give the cornstarch slurry a stir and pour it in slowly. It thickens fast — cook until glossy and coating the veg, then drop the heat to low.
  6. FinishReturn the chicken to the pan and toss to coat and heat through. Serve over the rice.

Notes & Tips

This is the one that kills the takeout habit. The whole thing comes together in the time it takes the rice to cook, so start the rice first — that's the only timing that matters. Two rules: pat the chicken dry before it hits the pan or it steams instead of searing, and keep the cornstarch slurry separate until the very end so it doesn't clump. The sauce runs sweet-savory; if you want heat, a spoonful of chili garlic sauce in the mix does it. Any veg in the crisper drawer works here — carrots, snap peas, mushrooms — so don't make a store run, just use what you've got.