Stir-Fried Chicken And Broccoli

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Servings: 8 Difficulty: Intermediate
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Crispy chicken thighs and tender broccoli tossed in a savory, aromatic sauce
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This quick and flavorful stir-fry combines bite-sized pieces of chicken thighs with crisp-tender broccoli florets. The dish is seasoned with fresh ginger, black pepper, and a light sauce made from chicken broth, cornstarch, and a touch of sweetness. It&# 226;€™s a perfect weeknight dinner that balances protein and vegetables in every bite. The high-heat cooking method ensures the chicken stays juicy while the broccoli retains its vibrant green color and crunch. Serve over rice or noodles for a complete meal. This recipe is easy to customize with additional vegetables or spices to suit your taste preferences.

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Stir-Fried Chicken And Broccoli

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 478.0

Description

This quick and flavorful stir-fry combines bite-sized pieces of chicken thighs with crisp-tender broccoli florets. The dish is seasoned with fresh ginger, black pepper, and a light sauce made from chicken broth, cornstarch, and a touch of sweetness. It&# 226;€™s a perfect weeknight dinner that balances protein and vegetables in every bite. The high-heat cooking method ensures the chicken stays juicy while the broccoli retains its vibrant green color and crunch. Serve over rice or noodles for a complete meal. This recipe is easy to customize with additional vegetables or spices to suit your taste preferences.

Ingredients

Directions

  1. Trim chicken thighs into bite-sized pieces.
  2. Sprinkle chicken with ground ginger and pepper.
  3. Heat peanut oil in a large wok or frying pan over high heat.
  4. Add chicken to the hot oil and stir-fry for 3 minutes until browned.
  5. Push chicken to one side of the pan.
  6. Add sliced broccoli and green onions to the empty side.
  7. Stir-fry vegetables for 3 minutes until tender-crisp.
  8. Mix 3/4 cup chicken broth, salt, and sugar in a small bowl.
  9. Pour broth mixture into the pan and stir to combine with chicken and vegetables.
  10. Reduce heat to medium-high, cover, and cook for 2 minutes.
  11. Mix cornstarch with remaining 2 tablespoons chicken broth until smooth.
  12. Stir cornstarch mixture into the pan and cook until sauce thickens.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 478.0kcal
% Daily Value *
Total Fat 24.0g37%
Saturated Fat 6.6g33%
Cholesterol 178.0mg60%
Sodium 164.0mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 54.0g108%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentions Parmesan cheese and whole wheat croutons, which are not typical for this style of stir-fry and are omitted for authenticity.

For best results, ensure the wok is very hot before adding oil to prevent sticking.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain texture.

You can substitute chicken thighs with chicken breast if preferred, but thighs offer more flavor and moisture.

Keywords: stir fry, chicken, broccoli, ginger, peanut oil, green onion, quick dinner, healthy, protein, vegetables, wok, asian-inspired, weeknight meal, easy recipe, cornstarch, chicken broth
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