Broccoli is one of my favorite vegetables to use in a stir fry. The florets hold so much sauce and each bite is full of flavor. The oyster sauce in this recipe adds a savory note that we all enjoyed. Most of our Asian dishes incorporate a bit of heat or spice, however this Ginger Chicken and Broccoli Stir Fry is a very flavorful dish that my whole family enjoyed without any heat at all.
If you’re like me and can’t have too many easy stir-fry dinners, here are a few more you’ll want to save for later. Spicy Chicken and Bacon Stir Fry has been one of my family’s favorite stir fries ever since that first night when Sean made it for us. Sriracha Honey Cashew Chicken Stir Fry is another family favorite that my kids devour lightning fast.
Stir-Fried Chicken and Bok Choy, this Garlic Lover’s Vegetable Stir Fry, and this Shrimp and Vegetable Stir Fry are all on my need-to-try-this list as well. If you’re a fan of better-than-take-out recipes to make at home, this Orange Chicken needs to be on your list as well.
Kitchen Tip: I use this skillet to make this recipe. (Best ever training chopsticks can be found here.)
- 3 boneless skinless chicken thighs about 1 1lb, cut into 1/2" strips
- 1 tablespoon coconut oil or olive oil
- 3 " piece of fresh ginger peeled and chopped very small, about 3 tablespoons minced
- 2 large cloves garlic minced
- 3 green onions thinly sliced
- 1 bunch of broccoli cut into small florets, about 4 cups florets
- 1/4 cup water
- 2 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon arrowroot or cornstarch
- Optional: 1-2 cups of baby mushrooms halved as desired
- Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and arrowroot. Set aside.
- In a very large skillet or wok, warm the oil over high heat. Add the chicken and cook, stirring or tossing frequently, until it is browned, about 10 minutes. Add the ginger, green onions, garlic, broccoli and mushrooms if desired. Cook, stirring or tossing constantly, until the pan is fragrant and the broccoli turns bright green, about 2-3 minutes.
- Add water to the mixture and use a wooden spoon or spatula to scrape up all the browned bits. Pour in the soy sauce mixture. Cook, stirring constantly, until it thickens, about 1 minute. Serve over rice if desired. Enjoy!
(originally posted 09/25/12 – recipe notes and photos updated 01/3/18)
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This looks and sounds wonderful. I might accidentally spill some sriracha in there:)
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