Chicken and Broccoli Stir Fry
The easiest stir-fry you will ever make! With the juiciest, tender chicken bites and sneaked in veggies!
Hello easiest-dinner-ever. It’s such a quick, speedy stir-fry using of course, chicken thighs (my favorite!), yielding the juiciest, most tender chicken bites ever. But don’t worry, you can swap them out for chicken breasts if dark meat is not your thing.
I also added some broccoli for those sneaky greens, soaking up all that saucy goodness. But you can use any veggies you have on hand – carrots, zucchini, cauliflower, snap peas, baby corn, you name it! They are all good here.
Chicken and Broccoli Stir Fry
The easiest stir-fry you will ever make! With the juiciest, tender chicken bites and sneaked in veggies!
Ingredients
- ½ cup chicken stock
- ¼ cup oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 teaspoon Sriracha, optional
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons cornstarch
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 3 cups broccoli florets
- ½ teaspoon toasted sesame seeds
Instructions
- FOR THE CHICKEN STOCK MIXTURE: In a small bowl, whisk together chicken stock, oyster sauce, vinegar, ginger, garlic and Sriracha, if using; set aside.
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a medium bowl, combine chicken and cornstarch.
- Heat canola oil and sesame oil in a large skillet over medium high heat.
- Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes. Stir in broccoli and CHICKEN STOCK MIXTURE until broccoli is just tender, about 3-4 minutes.
- Serve immediately, garnished with sesame seeds.
Did you make this recipe?
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Very good, I followed the recipe very closely, upon taste I added a little fresh teriyaki sauce to add some sweetness.
Love it. The move veggies I add, the more to double the sauce, and the more servings we get. Love it
Really easy and was super super yummy. I used chicken breasts and jasmine rice and will now keep in my recipe box. I love every recipe from this site. Thanks so much
Is fish sauce a good sub for oyster sauce for someone who can’t eat it (it’s not kosher). If not, what do you suggest? Thanks.
Yes, you can use fish sauce or soy sauce diluted (I added a little honey to my soy sauce to add sweetness, since oyster sauce is sweet.
Anna, Kikkoman makes an OU certified Vegetarian (pareve) Oyster Sauce. You can shop their website directly as its hard to find in stores. Game changer!
Made as written. It is perfectly spiced! Into our fave folder it goes.
Superb yet easy recipe. In addition, delicious.
Can I make this with beef instead of chicken and if so…please send recipe. Thanks.
The recipe would be the same. Anywhere you see “chicken”, insert beef instead.
First time making this recipe and I’m impressed. This will not be the last time. Very good.
Can you use fish sauce instead?
Sounds yummy. When do I add the sesame seeds?
At the end of finished cooking. It’s food decoration.
what can i substitute for oyster sauce or can i omit it?
Question – could this be made with ground chicken?
Hello
I so love your recipes, BUT I wish they came with the nutritional information at the end of the recipe, it is always helpful to know the fat, saturated fat, sodium and sugar content of the recipe.
I have seen some of your recipes do have the information.
Is it something that you would consider doing going forward.
Thankyou for what you do to help us make damn delicious meals 🙂
The meal itself tasted great once we finally got it cooked. However, we had major issues with the chicken sticking to the wok. It completely caked on and the chicken wouldn’t even fully cook. We are experienced with stir frys and have had our wok a long time and never had that happen. I am guessing it had to do with the corn starch on the chicken? I wonder if anyone else had a problem with this? If we make again we will add the cornstarch at the end to thicken the sauce.
Just made this and had the same problem with sticking chicken. Would love more advice. Loved the flavors!