Description
This Chicken and Broccoli Stir Fry is a quick and flavorful one-pan meal featuring tender chicken breast pieces, crisp broccoli, and colorful bell peppers tossed in a savory-sweet homemade sauce. Perfectly seared chicken and sautéed vegetables are combined with a sticky soy-honey glaze thickened with cornstarch, served over fluffy cooked rice for a satisfying and healthy weeknight dinner.
Ingredients
Scale
Protein & Produce
- 1 lb. boneless skinless chicken breasts
- 3 cups broccoli florets (washed and patted dry)
- 1 yellow onion (sliced)
- 1 bell pepper (sliced)
- 2 cloves garlic (minced)
Cooking & Sauces
- 2 Tablespoons peanut oil (can sub vegetable or olive oil)
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water
- 1 ½ cups chicken broth
- 1/4 cup soy sauce
- 1/3 cup packed brown sugar
- 1 ½ tablespoons honey
- Salt and white pepper (to taste)
Serving
- 3 cups cooked rice (any kind)
Instructions
- Prep Work: Gather all ingredients and prep produce by slicing onion, bell pepper, and mincing garlic. Wash and dry broccoli florets. Combine cornstarch with cold water in a covered container and shake to mix, then set aside in a cool place.
- Make the Sauce: In a medium bowl, combine chicken broth, soy sauce, brown sugar, honey, and minced garlic. Stir well and set aside.
- Cook the Chicken: Cut the chicken breasts into bite-sized pieces and pat completely dry. Season with salt and white pepper. Heat peanut oil over medium-high heat until hot and shimmering. Add chicken pieces in a single layer, letting them sear undisturbed for about 3 minutes until golden brown on one side. Rotate and cook all sides thoroughly for an additional 2-3 minutes. Remove cooked chicken from pan and set aside.
- Cook the Vegetables: Lower heat to medium and add a splash more oil if needed. Add broccoli florets and sliced onions to the pan, tossing to coat in oil. Cook for 3 minutes until vegetables are slightly softened. Add sliced bell peppers and cook for an additional 1-2 minutes.
- Add the Sauce: Pour the prepared sauce mixture over the vegetables and bring to a gentle boil. Let it simmer for 2-3 minutes to meld flavors and reduce slightly. Shake the cornstarch slurry and slowly stir it into the sauce to thicken. Continue simmering gently until the sauce reaches the desired consistency, then reduce heat to low.
- Combine Chicken and Serve: Return the cooked chicken to the pan and stir well to coat in the sauce. Let it heat through for a minute or two. Serve the stir fry hot over 3 cups of cooked rice.
Notes
- For fluffier, more flavorful rice, rinse the grains before cooking and use chicken broth instead of water for added depth.
- Substitute peanut oil with vegetable or olive oil if preferred.
- This stir fry is best served fresh but can be refrigerated and gently reheated the next day.
- Feel free to add other vegetables like snap peas or carrots for variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Keywords: chicken broccoli stir fry, quick dinner, stir fry chicken, easy Chinese recipe
