Description
A cozy weeknight dinner that is fast, flavorful, and healthier than takeout. This ginger chicken stir fry is simple to make and customizable to your taste.
Ingredients
Scale
- 1 to 1.25 pounds boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 4 to 5 cups broccoli florets
- 4 cloves garlic, minced
- 1 to 2 tablespoons fresh ginger, grated or minced
- 1/4 cup low sodium soy sauce
- 1/4 cup chicken broth or water
- 1 to 2 teaspoons honey or maple syrup (optional)
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 1 to 2 tablespoons neutral oil (avocado, canola, or olive oil)
- Salt and black pepper to taste
- Optional: red pepper flakes, green onions, sesame seeds
Instructions
- Mix the sauce in a small bowl: soy sauce, broth, honey (if using), vinegar, sesame oil, and the cornstarch slurry. Give it a good stir and keep it nearby.
- Warm a large pan over medium high heat and add your neutral oil. Add chicken in a single layer. Let it sit for a minute to brown, then stir and cook until mostly done, about 4 to 6 minutes.
- Add garlic and ginger to the pan and stir for about 30 seconds.
- Add broccoli. If fresh, add 2 to 3 tablespoons water and cover for 2 minutes to steam. If frozen, you may need an extra minute.
- Pour the sauce in and stir. Cook for 1 to 2 minutes until glossy and the chicken is fully cooked.
Notes
Make sure to pat the chicken dry before cooking for better browning. Adjust flavors and ingredients to personal taste for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
