Description
This stir-fried Chinese Chicken and Broccoli is seasoned with the perfect amount of ginger, garlic, broccoli florets, and a deep, rich soy sauce glaze.
Ingredients
- FOR THE SOY GLAZE:
- ⅓ cup low-sodium soy sauce
- ½ cup low-sodium vegetable broth
- 1 Tablespoon pure maple syrup
- 1 teaspoon sesame oil
- 1 Tablespoon cornstarch
- FOR THE CHICKEN:
- 2 teaspoons olive oil
- 1 lb boneless skinless chicken breast, thinly sliced
- ¼ teaspoon kosher salt
- FOR THE STIR FRY:
- ¼ teaspoon coarse black pepper
- ¾ cup onion, finely chopped
- 2–3 garlic cloves, finely chopped (about 1 tbsp)
- 1 teaspoon finely chopped ginger, packed
- 12 oz broccoli florets or 3 cups
- FOR GARNISH:
- 1 Tablespoon sesame seeds (optional)
Instructions
1. In a microwave-safe bowl, add the vegetable broth, soy sauce, sesame oil, and pure maple syrup. Microwave for 1 minute until hot, then whisk in the cornstarch. Set aside.
2. Preheat a large skillet over medium-high heat. Add olive oil to coat the pan, then add the chicken in a single layer.
3. Do not move the chicken to allow it to brown. Flip after a few minutes to brown the other side, cooking for about 4–5 minutes total. Remove and set aside.
4. In the same skillet, add a little more oil, then stir-fry the onion, garlic, and ginger until aromatic.
5. Pour in the prepared soy glaze and cook until it thickens.
6. Add the cooked chicken and broccoli to the skillet. Stir-fry until the broccoli softens to your liking.
7. Serve over rice or quinoa. Garnish with sesame seeds and enjoy hot.
Notes
Use low-sodium soy sauce and broth, or the dish will be too salty.
The soy sauce provides all the salt needed.
You can substitute chicken breasts with boneless, skinless chicken thighs or tenderloins.
Coconut Aminos can be used instead of soy sauce.
Shallots can replace onions for a milder flavor.
STORAGE:
SERVE: Can sit out for up to 2 hours before refrigeration.
STORE: Refrigerate leftovers in an airtight container for 2–3 days.
FREEZE: Not recommended as broccoli becomes limp and discolored.
Nutrition
- Serving Size: 1.25 cup
- Calories: 246
- Sugar: 6
- Sodium: 1072
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0.01
- Carbohydrates: 16
- Fiber: 3
- Protein: 29
- Cholesterol: 73