Chicken and Broccoli Stir Fry (Print Version)
# Ingredients:
→ For the Stir Fry
01 -
1 pound chicken thighs, sliced
02 -
2 large broccoli crowns, cut into florets
03 -
2 tablespoons oil
04 -
2 cloves garlic, minced
05 -
1 inch ginger, grated
06 -
Cooked rice for serving
→ For the Sauce
07 -
1/3 cup soy sauce
08 -
2 tablespoons brown sugar
09 -
1 tablespoon cornstarch
10 -
1/2 cup chicken broth
11 -
1 teaspoon sesame oil
# Instructions:
01 -
Combine soy sauce, brown sugar, cornstarch, chicken broth, and sesame oil in a bowl. Whisk until well incorporated and cornstarch is fully dissolved.
02 -
Briefly blanch broccoli florets in boiling water for 2 minutes until bright green but still crisp. Immediately transfer to ice water to stop cooking, then drain well.
03 -
Heat oil in a large wok or skillet over high heat. Add sliced chicken thighs and stir-fry until golden brown and cooked through, about 5-6 minutes.
04 -
Add minced garlic and grated ginger to the chicken. Stir-fry for 30 seconds until fragrant.
05 -
Add blanched broccoli to the wok. Pour the sauce mixture over everything and stir continuously as the sauce thickens, about 2-3 minutes.
06 -
Transfer to serving plates over hot rice. Serve immediately for best flavor and texture.
# Notes:
01 -
Keep heat high throughout the cooking process for authentic stir-fry results
02 -
Avoid overcrowding the pan to ensure proper browning
03 -
Slice meat thin against the grain for maximum tenderness
04 -
For enhanced umami flavor, consider adding 1 tablespoon of oyster sauce to the sauce mixture