Ingredients

2 tablespoons peanut oil (can substitute vegetable or olive oil)

1 lb. boneless skinless chicken breasts

Salt and white pepper, to taste

3 cups broccoli florets (washed and patted dry)

1 yellow onion (sliced)

1 bell pepper (sliced)

3 tablespoons cornstarch + 3 tablespoons cold water

1 ½ cups chicken broth

¼ cup soy sauce

⅓ cup packed brown sugar

1 ½ tablespoons honey

2 cloves garlic (minced)

3 cups cooked rice (any kind)

Instructions

Step 1: Prepare the cornstarch slurry by combining 3 tablespoons cornstarch with 3 tablespoons cold water in a covered container. Shake well and set aside in a cool place.

Step 2: In a medium bowl, mix together chicken broth, soy sauce, brown sugar, honey, and minced garlic. Set this sauce mixture aside.

Step 3: Cut the chicken into bite-sized pieces and pat dry. Season with salt and white pepper.

Step 4: Heat peanut oil over medium-high heat until shimmering. Add the chicken and let it sear undisturbed for about 3 minutes. Rotate the pieces to cook all sides until golden and cooked through, about 2–3 more minutes. Remove the chicken and set aside.

Step 5: Reduce heat to medium. Add a little more oil if needed. Add broccoli florets and sliced onions, tossing to coat. Cook for 3 minutes until slightly softened.

Step 6: Add sliced bell pepper and cook for another 1–2 minutes.

Step 7: Pour in the prepared sauce mixture and bring it to a gentle boil. Let it simmer for 2–3 minutes to reduce slightly.

Step 8: Shake the cornstarch slurry again and slowly stir it into the simmering sauce. Continue to cook gently until the sauce thickens to your liking. Reduce heat to low.

Step 9: Stir the cooked chicken back into the pan and heat through.

Step 10: Serve the stir fry hot over cooked rice.

Tips & Variations

For a nuttier flavor, try using sesame oil instead of peanut oil.

Add sliced mushrooms or snap peas for extra vegetables.

If you prefer spice, sprinkle in some red pepper flakes or drizzle with sriracha before serving.

For a gluten-free option, substitute tamari for soy sauce.

Make sure to pat the chicken dry before cooking to get a nice sear.

FAQs

Can I use frozen broccoli for this stir fry?

Yes, but fresh broccoli works best for texture. If using frozen, thaw and drain well to avoid excess water in the stir fry.

How can I make the sauce thicker?

The cornstarch slurry added at the end thickens the sauce. Make sure to add it slowly while stirring and cook until you reach the desired thickness. You can adjust the cornstarch amount if you want a thicker or thinner sauce.