Recipe for easy and healthy Chicken and Broccoli Stir Fry. Recipe with step by step pictures and video
Here are some of the products used in this recipe that you can buy online
Alda Carbon Steel Wok
Dark Soy Sauce
Rice Vinegar
Oyster Sauce
Chicken Stock Cube
A take out favorite on Kannamma Cooks today.
We love stir-fry’s a lot at home and this one is our favorites. I load the stir-fry with garlic as the aroma and taste of fried garlic is very addictive. It can change a boring meal into an awesome one. Also I always use the stems of the broccoli as its more flavorful than the florets themselves. This recipe can be put together in less than 30 minutes.
Here is the video of how to make Chicken and Broccoli Stir Fry
Here is how to make Chicken and Broccoli Stir Fry
I have used boneless chicken thighs for making this recipe. They are very flavorful and stays juicy and succulent. Make sure to cut the pieces in the same size so it cooks evenly. Mix the chicken with the ingredients listed under marinade. Let it marinate for 20 minutes.
Heat a wok until its smoking hot. Add in the oil and the marinated chicken. Cook the chicken on high flame for 6-7 minutes or until the chicken is cooked and tender. Cooking on high flame will get the chicken charred here and there and it will make it very flavorful. Do not crowd the pan. Always cook in batches if necessary if making a bigger batch or if your pan is small. Once the chicken is cooked, remove from the pan and set aside to cool. I have used boneless chicken thighs for making this recipe today. Boneless chicken breasts also will work in this recipe but cook for a little lesser time as the breasts cook in no time at all. Overcooking the breasts will make it very hard. 3-4 minutes should be enough for chicken breasts.
In the same pan, add in the stems of the broccoli. The stems have a lot of flavor and takes a little longer to cook than the florets. Do not waste the stem. Its the best part. Add in the carrots and sauté for a couple of minutes.
Add in the broccoli florets and the red bell peppers. Add in the cracked black pepper. Cover and cook for about five minutes. Remove the veggies and set aside.
Heat oil in the same wok. Add in the minced garlic, minced ginger, spring onions (white part) and diced onions. I like to add a lot of garlic as we love the flavour of garlic in the stir-fry. If you do not like garlic, reduce the amount. Sauté for a couple of minutes.
Take a small bowl and add in all the ingredients listed under the sauce. Whisk well to combine.
Add it to the pan. Cook for a couple of minutes. Add in the red chilli flakes. I have used both cracked black pepper and red chilli flakes in this recipe. We like the stir fry on the spicier side. You can adjust the chilli flakes according to your spice levels.
Make a corn starch slurry by mixing the corn starch with water. Mix well with a whisk to combine.
Add it to the pan. Cook for couple of minutes.
The sauce will become thick. Add back the veggies.
Add in the chicken pieces. Cook for a couple of minutes so the sauces coat the veggies and the meat. Sprinkle spring onions and sesame seeds and serve hot with rice.
A simple but very delicious chicken and broccoli stir-fry is ready. Serve hot.
Chicken and Broccoli Stir Fry
- Prep Time: 5m
- Cook Time: 25m
- Total Time: 30m
- Yield: 4 servings 1x
Description
Recipe for easy and healthy Chicken and Broccoli Stir Fry. Recipe with step by step pictures and video.
Ingredients
The marinade for chicken
500 grams chicken thighs – boneless
1 tablespoon dark soy sauce
1 teaspoon rice vinegar
1/4 teaspoon salt
1 tablespoon corn starch
1/2 teaspoon cracked black pepper
For frying chicken and veggies
1.5 tablespoon Indian style sesame oil (or) peanut oil
1 broccoli (stems alone)
1 carrot, sliced at an angle
1 broccoli (florets alone)
1 red bell pepper, diced
1 teaspoon cracked black pepper
For the stir fry
1.5 tablespoon Indian style sesame oil (or) peanut oil
3 tablespoon minced garlic
1 tablespoon minced ginger
3 tablespoon sliced spring onion (white part)
1/4 cup omion, diced
1/2 stock cube
3 tablespoon spring onions, chopped
1 tablespoon toasted white sesame seeds
For the sauce
2 tablespoon dark soy sauce
1/2 teaspoon rice vinegar
1 teaspoon sugar
3 tablespoon oyster sauce
1.5 teaspoon red chilli flakes
For the corn starch slurry
1.5 tablespoon corn starch
1 cup water
Instructions
I have used boneless chicken thighs for making this recipe. They are very flavorful and stays juicy and succulent. Make sure to cut the pieces in the same size so it cooks evenly. Mix the chicken with the ingredients listed under marinade. Let it marinate for 20 minutes.
Heat a wok until its smoking hot. Add in the oil and the marinated chicken. Cook the chicken on high flame for 6-7 minutes or until the chicken is cooked and tender. Cooking on high flame will get the chicken charred here and there and it will make it very flavorful. Do not crowd the pan. Always cook in batches if necessary if making a bigger batch or if your pan is small. Once the chicken is cooked, remove from the pan and set aside to cool.
In the same pan, add in the stems of the broccoli. The stems have a lot of flavor and takes a little longer to cook than the florets. Do not waste the stem. Its the best part. Add in the carrots and sauté for a couple of minutes. Add in the broccoli florets and the red bell peppers. Add in the cracked black pepper. Cover and cook for about five minutes. Remove the veggies and set aside.
Heat oil in the same wok. Add in the minced garlic, minced ginger, spring onions (white part) and diced onions. I like to add a lot of garlic as we love the flavour of garlic in the stir-fry. If you do not like garlic, reduce the amount. Sauté for a couple of minutes.
Take a small bowl and add in all the ingredients listed under the sauce. Whisk well to combine. Add it to the pan. Cook for a couple of minutes. Add in the red chilli flakes. Make a corn starch slurry by mixing the corn starch with water. Mix well with a whisk to combine. Add it to the pan. Cook for couple of minutes. The sauce will become thick. Add back the veggies. Add in the chicken pieces. Cook for a couple of minutes so the sauces coat the veggies and the meat. Sprinkle spring onions and sesame seeds and serve hot with rice.
A simple but very delicious chicken and broccoli stir-fry is ready. Serve hot.
Notes
I have used boneless chicken thighs for making this recipe today. Boneless chicken breasts also will work in this recipe but cook for a little lesser time as the breasts cook in no time at all. Overcooking the breasts will make it very hard. 3-4 minutes should be enough for chicken breasts.
I have used both cracked black pepper and red chilli flakes. We like the stir fry on the spicier side. You can adjust the chilli flakes according to your spice levels.
Keywords: chicken and broccoli stir-fry
With what can we substitute rice vinegar?
Regular vinegar