Dinner · Chinese-American
Chicken and Broccoli Stir-Fry
Tender sliced chicken and crisp broccoli in a glossy garlic-ginger soy sauce. About 30 minutes, served over rice.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Makes
- 4 servings
- Level
- Medium
Coating the sliced chicken in a little cornstarch and soy sauce before cooking, a technique called velveting, keeps it tender and helps the sauce cling.
Stir-fries move fast. Have every ingredient sliced, measured and next to the stove before you turn on the heat.
Recipe card
Chicken and Broccoli Stir-Fry
Ingredients
Chicken
Sauce
Stir-fry
Quantities are scaled. Amounts mentioned in the steps refer to the original 4 servings. Tips for scaling.
Equipment
- Wok or 12-inch (30 cm) skillet
- Instant-read thermometer
Instructions
Toss the chicken with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Set aside for 10 minutes while you prepare everything else.
Whisk all the sauce ingredients together in a small bowl until the cornstarch dissolves.
Heat 1 tablespoon oil in the wok over high heat until shimmering. Add the broccoli and 2 tablespoons water and stir-fry until bright green and crisp-tender, 3 to 4 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil. Spread the chicken in a single layer and leave it for 1 minute to brown, then stir-fry until cooked through with no pink inside, 3 to 4 minutes. It should reach 165°F (74°C).
Chicken: 165°F / 74°CAdd the garlic and ginger and stir for 30 seconds. Return the broccoli, stir the sauce again and pour it in. Toss until the sauce bubbles and turns glossy, about 1 minute.
Scatter with green onions and serve over rice.
Times are estimates. Status: Awaiting kitchen test (what this means).
Nutrition is not listed. We publish nutrition only after calculating it from a recognised food-composition database.
Tips for success
- Slicing is easier if the chicken is partly frozen: 15 to 20 minutes in the freezer firms it up.
- Wash the cutting board and knife used for raw chicken in hot, soapy water before using them for the broccoli or green onions.
Substitutions
- Soy sauce
- Tamari labelled gluten-free, plus a gluten-free oyster sauce, for a gluten-free version.
- Chicken breast
- Boneless chicken thighs, sliced the same way.
Storage and make-ahead
Fridge
Keeps 3 to 4 days in a covered container.
Freezer
Freeze for up to 2 months; the broccoli will soften.
Reheating
Reheat in a skillet over medium-high heat with a splash of water until steaming hot, 165°F (74°C).
Make ahead
Slice the chicken and mix the sauce up to a day ahead; keep them covered in the fridge.
Questions and troubleshooting
Why is my sauce thin?
Cornstarch settles quickly. Stir the sauce right before adding it, and let it come to a full bubble so the cornstarch can thicken.
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