Description
A flavorful and juicy stir fry chicken with tender broccoli, marinated in a savory soy and sesame oil blend, cooked quickly with aromatic garlic and ginger, and finished with a rich oyster sauce glaze. Perfect for a quick and satisfying weeknight dinner served with rice.
Ingredients
Scale
Marinade/Velveting
- 1 pound chicken breasts chopped into 1 ½-inch pieces
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon Japanese rice wine or dry sherry
- 1 teaspoon Asian chili sauce or Sriracha
- 1 teaspoon baking soda
Sauce
- 1/3 cup low sodium chicken broth
- 1/4 cup oyster sauce
- 3 tablespoons brown sugar
- 1 tablespoon Japanese rice wine or dry sherry
- 3 teaspoons Asian chili sauce or Sriracha
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- 1/2 teaspoon pepper
Stir Fry
- 4–6 cloves garlic minced
- 1 tablespoon minced ginger
- 4–5 cups broccoli florets, cut into bite size pieces
- 2 tablespoons water
- 2 tablespoons vegetable or peanut oil, divided
Instructions
- Marinate the Chicken: Add the marinade ingredients—chicken, soy sauce, sesame oil, cornstarch, rice wine, chili sauce, and baking soda—to a large freezer bag or bowl. Whisk to combine before adding chicken. Turn to evenly coat and let sit at room temperature for 15-30 minutes while prepping other ingredients.
- Prepare the Sauce: In a medium bowl, whisk together chicken broth, oyster sauce, brown sugar, rice wine, chili sauce, toasted sesame oil, cornstarch, and pepper. Set aside.
- Cook the Chicken: Heat 1 tablespoon vegetable or peanut oil in a large nonstick skillet over medium-high heat until very hot. Add the marinated chicken and stir fry until golden but not fully cooked through, about 2-3 minutes. Remove chicken to a plate.
- Stir Fry Broccoli and Aromatics: In the same skillet, heat remaining 1 tablespoon oil until hot and sizzling. Add broccoli and stir fry for 30 seconds. Add water, garlic, and ginger, continue stir frying for 1 minute until fragrant and broccoli begins to soften.
- Combine and Finish Cooking: Return chicken to skillet. Whisk the sauce again to recombine then pour into skillet. Cook, stirring constantly, until sauce thickens, chicken is cooked through and broccoli is tender but crisp, about 1-2 minutes.
- Serve: Serve hot with steamed rice and garnish with optional green onions and sesame seeds if desired.
Notes
- Use low sodium chicken broth and soy sauce to control salt levels in the dish.
- Choose high quality oyster sauce like Lee Kum Kee or Kikkoman for best flavor.
- Do not substitute rice wine with rice vinegar as they provide different flavors.
- If fresh garlic and ginger are unavailable, substitute 1 teaspoon each of garlic powder and ginger powder directly into the sauce.
- Prep all ingredients before starting since stir frying is quick.
- Keep chicken pieces large (1-2 inches) to avoid drying out during cooking.
- You can swap broccoli with other vegetables or mix them if desired.
- Heat the pan well but avoid it smoking before adding oil and ingredients.
- Use neutral oils like vegetable or peanut oil instead of strong flavored oils like olive oil.
- Brown chicken first then finish cooking in the sauce to keep it juicy.
- Under-cook broccoli slightly during stir fry; it will continue cooking in the sauce.
- Adjust heat level by adding more Sriracha or chili sauce as preferred.
- This dish freezes well. Cool completely before freezing in airtight container for up to 3 months.
- To reheat after freezing, defrost in refrigerator and warm as usual.
- You can prep sauce, chicken, broccoli, garlic, and ginger up to 48 hours ahead to speed cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
