Broccoli Stir-fry With Chicken Recipe

Prep Chicken and Vegetables

Pat the chicken dry and slice into 1/4- to 1/2-inch strips. Season the slices with 1/4 tsp salt and 1/8 tsp black pepper. Trim broccoli into bite-sized florets and cut thicker stems into thin slices. Peel and julienne the carrot, thinly slice the onion, mince the garlic and ginger.

Blanch Broccoli (optional for crisp-tender)

Bring a medium pot of water to a boil, add a pinch of salt, and blanch broccoli for 1 minute until bright green and slightly tender. Immediately drain and plunge into ice water to stop cooking. Drain and set aside. (If you prefer to cook entirely in the wok/skillet, skip blanching and increase stir-fry time for broccoli by 1–2 minutes.)

Cook Chicken

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. Add half the chicken in a single layer (do not overcrowd) and cook undisturbed for 1-2 minutes to get color, then stir and cook another 1-2 minutes until mostly cooked through. Transfer to a plate and repeat with the remaining 1 tablespoon oil and the rest of the chicken. Return all chicken to the pan and set aside on the side of the wok.

Stir-Fry Vegetables

In the same wok, add the onion and carrot; stir-fry 1-2 minutes until slightly softened. Add the garlic and ginger and cook 20-30 seconds until fragrant. Add the blanched (or raw) broccoli and toss to combine, stir-frying 1-2 minutes until vegetables are crisp-tender.

Combine and Finish

Return the cooked chicken to the wok. Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything. Add sesame oil, taste, and adjust with remaining 1/4 tsp salt and 1/8 tsp black pepper if needed. Remove from heat.

While prepping chicken and vegetables, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, chicken broth, and cornstarch in a small bowl until smooth and no lumps remain. Set aside.

Divide cooked rice among plates, spoon the broccoli and chicken stir-fry over the rice, garnish with sliced green onions and sesame seeds, and serve immediately.