This Chicken and Broccoli Stir Fry gives a whole new meaning to the label “easy chicken dinner.” It’s a breeze to make yet the end result is full of flavor and sure to satisfy! Plus it’s a healthy chicken recipe to keep you on the right track with those New Year’s resolutions.
I’ve partnered with Argo® Corn Starch to create this simple stir-fry recipe!
I’ve always loved stir-fry recipes. My mom made a loaded veggie stir-fry when I was growing up so now I always crave it.
Here you get bite-sized chicken pieces pan-seared until they’re golden brown. Then broccoli is cooked until tender and then you toss the chicken and broccoli with a teriyaki style sauce.
It’s got such a tasty combination of flavors and it’s sure to curb those Chinese take-out cravings – without all the frying and high calories.
And to make it that much healthier go with brown rice, and you can even swap out that 1 Tbsp brown sugar with another 1 Tbsp honey.
But whatever you do here don’t leave out the corn starch! It is a key ingredient and this dish wouldn’t be the same without it.
As I’ve mentioned before I recommend using Argo Corn Starch. It’s a brand I’ve been using as long as I can remember and I love their convenient stay-fresh containers with a resealable lid.
That package to me equals less mess and a better shelf life.
You wouldn’t believe how many recipes I use Argo Corn Starch in! From cupcakes, to Chicken with Sun Dried Tomato Sauce, to Turkey Avocado Egg Wraps, to our favorite Slow Cooker Beef Stew, and our favorite Frosted Sugar Cookies that I make on a monthly basis.
The corn starch is a key ingredient in each and every one of those recipes and none of them would be the same without it. It’s a true pantry staple that I always have on hand.
It may only require small amounts but that’s a great thing about it – a little goes a long way. And it doesn’t add flavor when you cook it through, so the intended flavors of your dish will shine.
Plus Argo Corn Starch is gluten free.
Here I used Argo® Corn Starch to thicken the stir-fry sauce. Without it, it would have no body to it – it would be about the consistency of water, do we want that for a sauce?? Umm no thanks.
That’s the great thing about Argo, it thickens the sauce up so well here so it coats your chicken and broccoli leaving it brimming with flavor.
You could also use frozen broccoli florets here just be sure they are fully heated through as recommend on the package. Then drain off any excess liquid.
And add a little more soy sauce to taste as desired, everyones preferred level of saltiness is a bit different.
This is my kind of weeknight chicken dinner recipe! Quick and easy to make yet seriously delicious!
This recipe was adapted from the Argo® Corn Starch original recipe, Argo® Corn Starch
Chicken and Broccoli Stir Fry
Pan seared chicken and sautéed broccoli are covered in a sweet and salty teriyaki style sauce that will leave you wanting more! It's such an easy and flavorful recipe that's perfect for those hectic weekdays, plus it's sure to satisfy those Chinese take-out cravings.
- 3 Tbsp soy sauce, or to taste
- 1 1/2 Tbsp Argo® Corn Starch
- 2/3 cup low-sodium chicken broth
- 1 1/2 Tbsp honey
- 1 Tbsp packed brown sugar
- 1 1/2 tsp rice vinegar
- 1 tsp sesame oil
- 1 lb boneless, skinless chicken breasts, cut int 1-inch cubes
- 3 Tbsp vegetable oil or light olive oil
- 1/2 cup chopped green onions (only white and light green portion)
- 1 Tbsp peeled and minced ginger
- 1 Tbsp peeled and minced garlic
- 5 cups small broccoli florets
- 3 Tbsp water
- Sesame seeds, for serving (optional)
- White or brown rice, for serving
In a medium mixing bowl whisk together soy sauce and cornstarch. Mix in chicken broth, honey, brown sugar, rice vinegar and sesame oil, set aside.
Heat 1 Tbsp vegetable oil in a 12-inch non-stick skillet over fairly high heat. Dab chicken dry with paper towels then add to skillet in a single layer.
Cook chicken turning halfway through, until center registers 165, about 6 - 7 minutes. Transfer to a sheet of aluminum foil and wrap to keep warm.
Reduce burner temperature slightly, heat remaining 2 Tbsp oil in now empty skillet. Add in green onions, ginger and garlic and saute 30 seconds.
Add in broccoli and water and saute until tender, about 5 minutes, while adding in an additional 1 - 2 Tbsp water as needed.
Stir soy sauce mixture once more then pour into skillet. Cook stirring constantly until sauce has thickened, about 1 - 2 minutes longer.
Add in chicken and any accumulated juices. Toss well. Serve warm over rice sprinkled with sesame seeds.
Recipe source: Cooking Classy