Quick Asian Chicken Stir Fry (Printable Format)
Tender chicken pieces and crisp broccoli florets in a rich, savory sauce that's ready in 30 minutes and tastes better than takeout.
# What You'll Gather:
→ Protein
01 -
1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 -
2 cups fresh broccoli florets
03 -
3 cloves garlic, minced
04 -
1 teaspoon fresh ginger, grated
→ Sauce Ingredients
05 -
1/4 cup low-sodium soy sauce
06 -
2 tablespoons oyster sauce
07 -
1 tablespoon rice vinegar
08 -
1 tablespoon cornstarch
09 -
1/2 cup chicken broth
10 -
1 teaspoon sesame oil
11 -
1/4 teaspoon red pepper flakes (optional)
12 -
Salt and black pepper to taste
→ Cooking & Serving
13 -
2 tablespoons vegetable oil, divided
14 -
Cooked white rice or noodles for serving
15 -
Sesame seeds and sliced green onions for garnish (optional)
# Step-by-Step Instructions:
01 -
In a bowl, mix 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of black pepper. Add the sliced chicken and marinate for 10 minutes.
02 -
In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, remaining cornstarch, chicken broth, sesame oil, and red pepper flakes (if using).
03 -
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the broccoli for 3-4 minutes until bright green and slightly tender. Remove from pan.
04 -
Add the remaining 1 tbsp oil to the same skillet. Cook the marinated chicken for 5-6 minutes, stirring frequently until fully cooked.
05 -
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
06 -
Return the broccoli to the skillet and mix everything together.
07 -
Pour the prepared sauce over the chicken and broccoli. Stir for 2-3 minutes until the sauce thickens and evenly coats everything.
08 -
Remove from heat and serve over warm white rice or noodles. Garnish with sesame seeds and sliced green onions, if desired.
# Important Tips:
01 -
Spicier Version: Add extra red pepper flakes or drizzle with sriracha.
02 -
Gluten-Free: Use tamari instead of soy sauce and a gluten-free oyster sauce.
03 -
Vegetable Swap: Use bell peppers, snap peas, or carrots instead of broccoli.
04 -
Low-Carb Option: Serve with cauliflower rice or zucchini noodles.
05 -
Extra Protein: Add cashews or peanuts for a delicious crunch.