This tantalizing chicken and broccoli stir fry starts with the easiest (and tastiest) 4-ingredient stir fry sauce! Served on its own or over rice, my family scrapes the pan clean every time I make this recipe.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Servings: 6servings
Calories: 426kcal
Ingredients
2poundsboneless skinless chicken thighs or breastscut into 1/2" pieces
1egg white
1tablespooncornstarch
2inchesfresh gingerminced or cut into tiny matchsticks
8cupsbroccoli or broccolinicut into florets and bite-size pieces
1bunch of green onionscut into 1-2" pieces
¾cupsoy sauce
1½tablespoonschili paste
3tablespoonsbrown sugar
2tablespoonslight flavored olive oil or coconut oil
Instructions
In a large mixing bowl, whisk together the egg white and the cornstarch. Toss the chicken pieces and the ginger in the mixture and coat thoroughly and set aside. In a small bowl, whisk together the soy sauce, sugar, and chili paste and set aside.
Heat a very large skillet over high heat. Add 2 tablespoons oil and saute until the chicken is lightly browned on all sides, about 3-4 minutes. Add the broccoli and toss to combine.
Saute, stirring frequently, until they are barely tender and still crisp, about 4-5 minutes. Cover with lid for a minute or so at a time, to help cook the vegetables as needed.
Add the soy sauce mixture and green onions and stir to coat everything well. Cook for about 2 more minutes, just until the sauce thickens enough to coat the meat and vegetables.