Chicken & Broccoli Stir-Fry
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 lb thinly sliced chicken thighs, marinated
2 cups broccoli florets
2 tablespoons + 1/2 cup soy sauce, divided
1 tablespoon rice wine vinegar
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1 tablespoon vegetable oil
1 1/2 tablespoon cornstarch (see cornstarch slurry prep)
2 cups cups chicken stock - you can use water instead but the stock adds more flavor Salt and pepper to taste
Cooked white rice for serving
Directions
- Marinate the Chicken: In a bowl or zip-top bag, combine the thinly sliced chicken thighs with soy sauce, rice wine vinegar, ground ginger, and ground turmeric. Let it marinate for at least 30 minutes in the refrigerator.
- Prepare the Cornstarch Slurry: Combine 2 cups chicken stock, 1/2 cup soy sauce, 1 1/2 tablespoons cornstarch. Set aside.
- Stir Fry: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until it's cooked through and slightly browned. Remove the chicken from the wok and set it aside.
- Vegetables: In the same wok, add a bit more oil if needed. Stir in minced garlic, freshly grated ginger, and broccoli florets. Sprinkle with salt and pepper. Stir-fry until the broccoli is crisp-tender. Be careful not to burn the garlic.
- Combine and Season: Return the cooked chicken to the wok with the vegetables. Mix everything well.
- Cornstarch Slurry: Pour the cornstarch slurry over the chicken and vegetables. Stir continuously until the sauce thickens and coats the ingredients evenly. Cook 5-7 more minutes for softer broccoli
- Serve: Season to your taste as needed Serve the Chicken and Broccoli Stir Fry over a bed of cooked white rice.
- Garnish (optional): Garnish with chopped green onions or sesame seeds for extra flavor and visual appeal.
