The Chicken and Broccoli Stir Fry is a quintessential dish that combines the juicy, savory flavor of chicken with the fresh, crisp texture of broccoli, all wrapped up in a glossy, flavorful sauce. This dish is not only a staple in Chinese cuisine but also a popular choice worldwide for a quick and nutritious meal. It’s perfect for those evenings when you need a delicious dinner on the table quickly—ready in just about 30 minutes.
Key Ingredients and Their Selection
Chicken Breast: Opt for boneless, skinless chicken breasts for ease of cooking. They should be fresh or properly thawed if frozen. Cut them into even 1-inch pieces to ensure uniform cooking.
Broccoli: Choose fresh broccoli with tight, green florets and firm stalks. They should be cut into similar-sized pieces to promote even cooking.
Garlic and Ginger: These aromatics are essential for creating a depth of flavor. Use fresh garlic and ginger, finely chopped, to release their potent oils.
Soy Sauce: This provides the salty umami component of the sauce. Low sodium soy sauce is a great option if you’re watching salt intake.
Chicken Broth: Adds depth and body to the sauce. Opt for low sodium versions to control the overall saltiness of the dish.
Cornstarch: This is used to thicken the sauce and give it that characteristic slick texture found in stir-fry dishes.
Sugar: Just a small amount to balance the saltiness and acidity.
Preparation Tips
Marinating the Chicken: Though the recipe is quick, marinating the chicken in a mixture of soy sauce, a pinch of sugar, and cornstarch can add an extra layer of flavor and help tenderize the meat.
Velveting the Chicken: For an even softer texture, consider velveting the chicken. This involves coating the chicken pieces in a mixture of cornstarch, egg white, and rice vinegar before frying.
Stir Frying: Use a wok or a large skillet to ensure there is enough room to stir and toss the ingredients quickly without overcrowding the pan.
Sauce Consistency: Adjust the amount of cornstarch depending on how thick you like your sauce. Dissolve it in cold water or broth before adding to avoid lumps.
Cooking Instructions Summary
Fry the Chicken: Start by cooking the chicken with garlic and ginger until it’s browned. This builds a foundation of flavor.
Simmer: Add most of the broth along with soy sauce and sugar, and let the chicken simmer, covered. This helps in infusing the flavors and cooking the chicken thoroughly.
Add Broccoli: Incorporate the broccoli, allowing it to cook until it’s vibrant and tender.
Thicken the Sauce: Finally, thicken the sauce with a cornstarch mixture to envelop the stir-fry in a glossy, flavorful coating.
Variations and Substitutions
Protein Variations: Substitute chicken with beef strips, shrimp, or tofu for a vegetarian version.
Vegetable Add-ons: Alongside broccoli, consider adding bell peppers, snap peas, or carrots for extra color and crunch.
Sauce Customization: Spice up the sauce with a splash of chili sauce or a sprinkle of crushed red pepper flakes for heat.
Serving Suggestions
Serve this stir fry over a bed of steamed rice or noodles to make it a filling meal. For a low-carb option, cauliflower rice pairs wonderfully as well.
Chicken and Broccoli Stir Fry is a versatile dish that can be adapted to suit a variety of dietary preferences and is perfect for a quick weeknight dinner. Enjoy exploring this delightful mix of flavors and textures in your own kitchen!
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CHICKEN AND BROCCOLI STIR FRY
Ingredients Â
- 2 boneless skinless chicken breasts, cut into 1-inch pieces
- 3 cups fresh broccoli florets
- 2 cloves garlic finely chopped
- 1 tbsp fresh ginger finely chopped
- 3 tbsp soy sauce low sodium
- 1/2 cup chicken broth low sodium
- 1 tbsp cornstarch
- 1 tsp sugar
- 2 tbsp vegetable oil
- 2 tbsp water for cornstarch mixture
InstructionsÂ
- Marinate the Chicken: (Optional) In a bowl, mix the chicken pieces with 1 tbsp soy sauce, a pinch of sugar, and 1/2 tbsp cornstarch. Let sit for 10 minutes.
- Velvet the Chicken: (Optional) Coat the marinated chicken with 1 egg white, 1 tsp rice vinegar, and 1 tbsp cornstarch for an even softer texture.
- Stir Fry the Chicken: Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until browned, about 5-7 minutes. Remove chicken from the pan and set aside.
- Add Aromatics: In the same pan, add the remaining 1 tbsp oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- Cook the Broccoli: Add broccoli florets to the pan, stir-fry for 2-3 minutes until bright green and tender-crisp.
- Simmer with Sauce: Return chicken to the pan. Add remaining soy sauce, chicken broth, and sugar. Stir to combine.
- Thicken the Sauce: Mix cornstarch with 2 tbsp water in a small bowl. Pour into the pan and stir constantly until the sauce thickens, about 1-2 minutes.
- Serve and Enjoy: Serve hot over steamed rice or noodles, or with cauliflower rice for a low-carb option.