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Chicken and Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry

This chicken and broccoli stir-fry is a fast, satisfying dinner made with tender chicken thighs, crisp broccoli, and a savory soy-ginger garlic sauce lightly sweetened with brown sugar. Serve over rice for a complete meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Asian-Inspired, Dinner, Lunch, Main Course, Meal Prep, Stir-Fry
Cuisine: American-Chinese, Asian, Chinese, Fusion
Ingredients Method

Ingredients
  

  • 2 teaspoons canola oil
  • 1 pound boneless skinless chicken thighs, cut into ¾-inch pieces
  • 3 tablespoons cornstarch divided
  • ¾ cup thinly sliced onion
  • 2 teaspoons minced fresh ginger
  • 4 cloves garlic thinly sliced
  • 5 cups broccoli florets
  • ¾ cup water
  • ¼ cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon light brown sugar
  • ¼ teaspoon crushed red pepper flakes optional
  • ¼ teaspoon freshly ground black pepper

Method
 

  1. Heat oil in a large skillet over medium-high heat until shimmering.
  2. Toss chicken with 1 tablespoon cornstarch until evenly coated.
  3. Add chicken to skillet in a single layer and cook until crisp and cooked through, about 6 minutes.
  4. Add onion and cook until translucent, about 1 minute. Add ginger and garlic and cook until fragrant.
  5. Transfer chicken mixture to a plate and set aside.
  6. Add broccoli to the skillet and cook until bright green and tender-crisp, 2 to 3 minutes.
  7. Whisk water, soy sauce, oyster sauce, brown sugar, red pepper flakes, black pepper, and remaining cornstarch.
  8. Return chicken to skillet, add sauce, and cook until thickened and glossy, about 2 minutes.
  9. Serve immediately over rice, if desired.