Chicken and Broccoli Stir-Fry
Serve up this tender Healthy Chicken and Broccoli Stir-Fry recipe that is so easy to make! This easy one-pan meal is made with fresh garlic and a sweet, sticky savory sauce that coats the chicken to make it extra moist and tasty!
Prep Time5 minutes mins
Cook Time13 minutes mins
Total Time18 minutes mins
Course: Main Course
Cuisine: Asian, Chinese
Diet: Low Fat
Servings: 4
- 1 pound of boneless skinless chicken thighs or Breasts cut into 1 inch pieces
- 1 tablespoon + 1 teaspoon vegetable oil
- 2 cups small broccoli florets
- 1 teaspoon minced garlic
- ¼ cup oyster sauce
- ¼ cup low sodium chicken broth
- 2 teaspoons honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- salt and pepper to taste
- 1 tablespoon sesame seeds
Heat 1 teaspoon of oil in a large pan over medium heat. Add the broccoli and cook for 2-3 minutes or until just tender.
Add the garlic to the pan and cook for 30 seconds more.
Add the remaining tablespoon of oil.
Season the chicken with salt and pepper and add it to the pan. Cook the chicken, stirring occasionally, until browned and cooked through, 3-4 minutes per side.
In a bowl whisk together the oyster sauce, chicken broth, honey, sesame oil, and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the oyster sauce mixture over the chicken and broccoli; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Top with sesame seeds and serve immediately.
- Use different sources of protein instead of chicken like shrimp, lean beef, fish, tofu, and more.
- For gluten-free chicken and broccoli stir-fry, use coconut aminos or tamari instead of soy sauce.
- Instead of broccoli you can cook carrots, squash, zucchini, mushrooms, sweet potatoes, etc.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- For meal prep, prepare a batch of chicken and broccoli and portion out into individual storage containers to place in the refrigerator to last you for a few days. You can enjoy this recipe for an easy lunch or dinner that can be quickly reheated in the microwave.
- Be sure to cook the chicken to an internal temperature of at least 164 degrees Fahrenheit.
Calories: 235kcal | Carbohydrates: 9g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 601mg | Potassium: 452mg | Fiber: 1g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 40.6mg | Calcium: 56mg | Iron: 1.5mg