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- 1 pound boneless, skinless chicken breast, thinly sliced into strips - 2 cups broccoli florets, washed - 1 bell pepper, sliced into thin strips (any color you prefer) - 3 cloves garlic, finely minced - 1-inch piece fresh ginger, grated To make this dish pop with flavor, I always use fresh ingredients. The chicken breast cooks quickly and stays juicy. Broccoli adds a nice crunch, while bell pepper brings color. Garlic and ginger give it that aromatic kick. - 3 tablespoons soy sauce (or tamari for a gluten-free option) - 2 tablespoons honey or maple syrup for sweetness - 1 tablespoon sesame oil to enhance flavor - 1 tablespoon olive oil for cooking The sauce is key to this stir fry. I mix soy sauce, honey, sesame oil, and garlic to create a rich taste. You can swap honey for maple syrup if you want a different sweet note. The olive oil helps cook the chicken without sticking. - Sesame seeds - Sliced green onions - Salt and pepper to taste Garnishes add the finishing touch. I love to sprinkle sesame seeds on top for crunch. Green onions add a fresh taste. Just a pinch of salt and pepper brings all the flavors together. These simple additions make the dish look great and taste even better. {{ingredient_image_2}} To start, thinly slice the chicken breast into strips. Aim for uniform pieces so they cook evenly. Use a sharp knife for clean cuts. After slicing, season the chicken lightly with salt and pepper. This boosts the chicken's flavor. Set the seasoned chicken aside while you prepare the other ingredients. Next, bring water to a rolling boil in a medium pot. Add the broccoli florets and blanch them for exactly 2 minutes. This keeps the broccoli bright green and crisp. After blanching, quickly transfer the broccoli to a bowl filled with ice-cold water. This stops the cooking. Once cooled, drain the broccoli and set it aside. In a small bowl, whisk together the soy sauce, honey (or maple syrup), sesame oil, minced garlic, and grated ginger. Mix until well combined. This sauce adds a rich flavor to your stir fry. Set the sauce aside for later use. Heat olive oil in a large skillet or wok over medium-high heat. When the oil is hot, add the sliced chicken strips. Stir-fry the chicken for 3 to 4 minutes. You want it to cook through and turn a light golden-brown. Once cooked, remove the chicken from the skillet and place it on a plate. In the same skillet, add the sliced bell pepper and the blanched broccoli. Stir-fry these vegetables for 2 to 3 minutes. Toss them frequently until they are tender-crisp. This texture keeps them crunchy and colorful. Now it's time to bring everything together. Return the cooked chicken to the skillet with the veggies. Pour the sauce over all the ingredients, ensuring even coverage. Gently toss everything to coat with the sauce. Add the cornstarch mixture to thicken the sauce. Continue to stir-fry for about 1 more minute. Remove the skillet from heat. For a nice touch, garnish your stir fry with sesame seeds and sliced green onions. This adds both flavor and a pop of color. Serve the dish right away, either on its own or over rice or noodles for a complete meal. For a finishing touch, consider drizzling a bit of extra sesame oil on top before serving. Using high heat is key for fast cooking. When you heat your skillet or wok, make sure it's very hot. This helps the chicken cook quickly and evenly. The high heat also gives the chicken a nice golden color. When the pan is hot, add olive oil and let it shimmer before adding chicken. This way, your stir fry stays crisp and fresh. To adjust sweetness and spice, taste as you go. If you want it sweeter, add more honey or maple syrup. For spice, consider adding red pepper flakes or fresh chili. Mixing flavors can elevate your dish. Keep in mind that a little goes a long way, so start small. To achieve tender-crisp vegetables, blanch them first. This means cooking them briefly in boiling water. After two minutes, move them to ice-cold water. This stops the cooking process and keeps them bright green. When stir-frying, cook them just until they are vibrant and slightly soft. This method ensures that your broccoli and bell pepper stay crunchy and full of flavor. Pro Tips Uniform Slicing: Ensure your chicken is sliced uniformly to promote even cooking throughout the stir fry. Blanching Benefits: Blanch the broccoli to maintain its bright color and crisp texture, enhancing both appearance and flavor. Flavor Boosting: Consider adding a splash of rice vinegar or lime juice to the sauce for an extra layer of tangy flavor. Serving Suggestions: For a heartier meal, serve the stir fry over steamed rice or noodles, complementing the flavors beautifully. {{image_4}} You can swap chicken for other proteins. Tofu is a great choice for a veggie meal. It soaks up flavor well and adds protein. Shrimp cooks fast and gives a nice twist. Just be sure not to overcook it. Beef can also work well if you slice it thinly. Each option brings a unique taste to your stir fry. Feel free to mix in other veggies. Carrots add color and sweetness. Snow peas offer a nice crunch. You can even use zucchini for a fresh twist. Just remember to cut them into similar sizes. This way, everything cooks evenly. Play around with what you have on hand! You can easily make this dish fit your needs. For gluten-free, use tamari instead of soy sauce. This keeps all the flavor without gluten. If you want a low-carb meal, skip the rice. Serve the stir fry on its own or with cauliflower rice. You can enjoy a tasty meal while sticking to your diet! To store your chicken and broccoli stir fry, let it cool first. Use an airtight container. This helps keep it fresh. Place it in the fridge for up to three days. If you want to keep it longer, consider freezing. When reheating, use the stovetop or microwave. For the stovetop, heat a pan and add a splash of water. Stir often. This keeps the veggies crunchy and chicken juicy. In the microwave, use a lower power setting. Heat in short bursts and stir in between. Yes, you can freeze stir fry! Make sure it cools down first. Then, use freezer-safe bags. Remove as much air as possible. This helps avoid freezer burn. It can last for up to three months. When ready, thaw in the fridge overnight before reheating. Making chicken and broccoli stir fry takes about 20 minutes. Here’s the timing breakdown: - Prep Time: 10 minutes to slice the chicken and veggies. - Cooking Time: 10 minutes to stir-fry everything. This quick dish fits well into any busy schedule. Yes, you can use frozen broccoli. However, there are pros and cons. Pros: - Frozen broccoli is convenient and ready to use. - It saves time since you don’t need to wash or cut it. Cons: - Frozen broccoli may have a softer texture when cooked. - Fresh broccoli has a better crunch and color. If you choose frozen, use it straight from the bag. No need to thaw. You can serve this dish with several sides for a complete meal: - Steamed rice or quinoa adds a nice base. - Noodles, such as rice noodles, pair well with the stir fry. - A simple salad can add freshness and crunch. These sides enhance the meal and make it more filling. If you want more heat, try these tips: - Add red pepper flakes to the sauce for an instant kick. - Include fresh chopped chili peppers when stir-frying the chicken. - Drizzle sriracha or another hot sauce on top before serving. Adjust the spice to match your taste! This blog post covered how to make a delicious chicken and broccoli stir fry. We looked at key ingredients, sauces, and easy steps. You learned quick cooking techniques, flavor tips, and ways to change the recipe. Storing leftovers and reheating were also explained, ensuring your dish stays tasty. In summary, stir frying is fast and fun. Now you can impress anyone with your cooking skills. Enjoy making this meal and feel confident trying new variations!

Minute Chicken and Broccoli Stir Fry

A quick and delicious stir fry featuring chicken and broccoli, enhanced with a flavorful sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breast, thinly sliced into strips
  • 2 cups broccoli florets, washed
  • 1 each bell pepper, sliced into thin strips (any color you prefer)
  • 3 cloves garlic, finely minced
  • 1 inch fresh ginger, grated
  • 3 tablespoons soy sauce (or tamari for a gluten-free option)
  • 2 tablespoons honey or maple syrup for sweetness
  • 1 tablespoon sesame oil to enhance flavor
  • 1 tablespoon olive oil for cooking
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water (for thickening the sauce)
  • to taste salt and pepper
  • for garnish sesame seeds and sliced green onions

Instructions
 

  • Thinly slice the chicken breast into strips, season lightly with salt and pepper, and set aside.
  • In a medium pot, bring water to a rolling boil, add the broccoli florets, and blanch for 2 minutes. Transfer to ice-cold water, then drain and set aside.
  • In a small bowl, whisk together soy sauce, honey (or maple syrup), sesame oil, minced garlic, and grated ginger until well combined.
  • Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken strips and stir-fry for 3-4 minutes until cooked through and golden brown. Remove and set aside.
  • In the same skillet, add the sliced bell pepper and blanched broccoli. Stir-fry for 2-3 minutes until tender-crisp.
  • Return the cooked chicken to the skillet, pour the sauce over everything, and gently toss to coat. Add the cornstarch mixture and stir-fry for 1 more minute until the sauce thickens slightly.
  • Remove from heat and garnish with sesame seeds and sliced green onions. Serve immediately, either on its own or over rice or noodles.

Notes

For an appealing presentation, serve in shallow bowls or on a large platter. A drizzle of extra sesame oil enhances aroma and visual appeal.
Keyword broccoli, chicken, quick meal, stir-fry