This One-Pan Chicken & Broccoli Stir-Fry Will Beat Take-Out Any Night Of The Week

Lizzy Briskin
·1 min read

Yields: 4-6 servings

Prep Time: 5 mins

Total Time: 20 mins

Ingredients

  • 1/2 c.

    low-sodium chicken broth

  • 1/3 c.

    reduced-sodium soy sauce

  • 3

    cloves garlic, finely chopped

  • 3 tbsp.

    honey

  • 2 tbsp.

    cornstarch

  • 1 tbsp.

    finely grated peeled ginger

  • 2 tsp.

    toasted sesame oil

  • 1 tbsp.

    neutral oil

  • 1 lb.

    boneless, skinless chicken thighs or breasts, cut into 1/2" pieces

  • 2

    medium heads broccoli, cut into bite-sized florets

  • Cooked brown or white rice and toasted sesame seeds, for serving

Directions

  1. In a small bowl, whisk broth, soy sauce, garlic, honey, cornstarch, ginger, and sesame oil until cornstarch is dissolved.

  2. In a large skillet or wok over high heat, heat neutral oil. Cook chicken, undisturbed, until it easily releases from pan, 1 to 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown on all sides and just cooked through, about 5 minutes more. Transfer to a plate.

  3. In same skillet over medium-low heat, toss broccoli in broth mixture. Cover skillet and let broccoli steam until crisp-tender, 2 to 3 minutes.

  4. Uncover and return chicken and any accumulated juices to skillet. Cook, stirring, until sauce is thickened and chicken and broccoli are well coated, 1 to 2 minutes more.

  5. Divide rice among plates or bowls. Spoon stir-fry over. Top with sesame seeds.

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