Chicken Broccoli Stir Fry
Whip up this quick chicken broccoli stir fry for a weeknight dinner. Ready in minutes, or meal prep it for later. It's simple, satisfying, and full of flavor!
Servings: 4
Calories: 361kcal
Equipment
- 1 large skillet with a lid
Ingredients
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- ¼ teaspoon sea salt to taste
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil or olive oil
- 3 cups broccoli florets
- ¼ cup chicken broth
Honey Glaze
- 2 teaspoons avocado oil or sesame oil
- 3 cloves garlic minced
- 2 teaspoons red curry paste
- ½ teaspoon dried ginger or 1 teaspoon fresh grated ginger
- ¼ cup coconut aminos or soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon cornstarch mixed with 1 tablespoon water (to make a slurry)
Garnish
- sesame seeds
- sliced green onions
Instructions
- Season both sides of chicken breasts with salt and pepper.
- Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add chicken and cook until cooked through and lightly browned, about 6-8 minutes. Remove chicken from pan and set aside.
- Add broccoli florets and chicken broth to the same pan. Cover with a lid and steam until broccoli is tender-crisp, 3 to 5 minutes. Remove broccoli and add to the plate with chicken.
- To the same skillet, add 2 teaspoons oil if needed. Add garlic, red curry paste, and dried ginger; sauté for about 30 seconds until fragrant.
- Add coconut aminos, sesame oil, rice vinegar, and honey. Stir to combine and bring to a simmer. Add cornstarch slurry and stir until sauce thickens, about 1 minute.
- Return chicken and broccoli to the pan and toss to coat with sauce. Cook for another minute to heat through.
- Serve over cooked rice or noodles, garnished with sesame seeds and sliced green onions.
Notes
- Keep pieces uniform in size. Cutting the chicken and broccoli into evenly sized pieces helps everything cook quickly and evenly.
- Measure and prep the ingredients before you start cooking, because the stir fry moves quickly once the pan is hot!
- Don’t overcrowd the pan. When cooking the chicken, give it space to cook. This helps it brown and keeps it from steaming.
- Preheat the skillet or wok. Be sure it is hot before adding oil. Once the oil begins to shimmer, then add the food.
- If you prefer dark meat, substitute the breasts with boneless, skinless chicken thighs.
- Keep leftovers refrigerated in a covered container and use within 5 days.
Nutrition
Serving: 6 ounces chicken | Calories: 361kcal | Carbohydrates: 11g | Protein: 38g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 759mg | Potassium: 863mg | Fiber: 2g | Sugar: 3g | Vitamin A: 871IU | Vitamin C: 64mg | Calcium: 50mg | Iron: 1mg
