Broccoli and Chicken Stir-Fry


  • Oil: This recipe starts with a neutral oil, such as canola oil heated in a skillet.
  • Chicken: You’ll need a pound of boneless chicken thighs, cut into pieces.
  • Cornstarch: Coating the chicken in cornstarch ensures a crispy exterior every time.
  • Onion: Opt for a yellow onion, as it’s not too sweet and not too sharp.
  • Ginger and garlic: Fresh ginger and fresh garlic take the flavor up a notch.
  • Broccoli: Of course, you’ll need broccoli! Fresh is best, but frozen will work.
  • Water: Start the sauce with ¾ cup water.
  • Sauces: Soy sauce and oyster sauce are essential for this savory stir-fry.
  • Brown sugar: Sweeten things up with a tablespoon of light brown sugar.
  • Seasonings: Season the stir-fry sauce with crushed red pepper and black pepper.


  1. Coat the chicken in cornstarch, then cook until crisp on all sides in hot oil.
  2. Add the onions, ginger, and garlic and cook. Transfer to a plate.
  3. Cook the broccoli in the skillet.
  4. Meanwhile, make the sauce.
  5. Add the chicken mixture to the broccoli, then add the soy sauce mixture.
  6. Cook until the chicken and broccoli are well-coated and the sauce is thickened.

Nutrition Facts:

    343                12g          29g          34g

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 Calories            Fat          Carbs          Protein

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