Chicken And Broccoli Stir-Fry

Chicken And Broccoli Stir-Fry

Servings 4 -6
Author Melissa Sperka


  • 2 lb boneless skinless chicken breasts sliced into strips
  • Marinade:
  • 1/3 cup soy sauce
  • 3 Tbsp granulated sugar
  • 1 1/2 Tbsp cornstarch
  • 3 clove garlic minced
  • 1 tsp fresh ginger minced or 1/2 tsp ground ginger
  • 1 Tbsp sesame oil
  • 2 green onion thinly sliced
  • Stir-Fry:
  • 6 Tbsp vegetable or peanut oil divided [more if needed]
  • 4 cup broccoli florets
  • 2 green onion thinly sliced, white only
  • 1 tsp fresh ginger minced or 1/2 tsp ground ginger
  • 3 clove garlic minced
  • 3 Tbsp water
  • 1/4 cup hoison sauce [more if desired]
  • 1 tsp red pepper flakes
  • toasted sesame seeds
  • cooked brown or white rice


  • Slice the chicken breasts into strips. Whisk together the soy sauce, sugar, cornstarch, minced garlic, ginger and sesame oil until the cornstarch has dissolved. Mix-in the sliced green onion.
  • Pour the marinade over the chicken.
  • Place into a plastic storage bag and marinate for at least 4 hours or overnight.
  • To stir-fry: Heat a few drizzles of vegetable or peanut oil in a hot skillet, around 3 Tbsp. Add the broccoli florets, green onion, ginger, minced garlic, 3 Tbsp water, and a sprinkle of salt and black pepper to your taste.
  • Cook for 3 minutes or until crisp tender and bright green in color. Remove to a plate.
  • Heat the remaining 3 Tbsp of oil, add the chicken to the hot skillet. Discard any marinade.
  • Add 1 tsp red pepper flakes to the chicken. Stir fry for 3-4 minutes until the chicken has browned and cooked through. Add the broccoli back to the skillet.
  • Drizzle with the 1/4 cup hoison sauce, more if desired, continuing to saute 1-2 minutes until heated thru.
  • Serve immediately over rice.