Chicken and Broccoli Stir Fry

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by Amy Flanigan on March 15, 2012 · 23 comments

I make a lot of rice. So much so, that while at the market last week, I passed by some insane endcap display with 50 pound bags of rice stacked on top of each other, and actually considered buying one. I even did the math in my head to see if it would be a better deal.

Curious to see how many other people feel about the grain, I asked everyone on Facebook if it would be easier to give up rice or potatoes. In the end, it was about a 50/50 split. I obviously chose rice. Without blinking. (However, let it be known that I have long mourned the loss of potatoes in my life, and I cannot wait for my kids to get on board. Who ever heard of a kid not liking potatoes?! They’re not normal.)

Anyway, do I love rice because I love a good stir-fry, or do I love a good stir-fry because I love rice? Chicken and the egg… regardless, I am a sucker for a good stir-fry. Especially when it includes soy sauce, oyster sauce, garlic, and wine – which almost always screams success.

For me, deciding to make this was a no brainer, since all these ingredients are staples in my house. Including a 50 pound bag of rice.

Chicken and Broccoli Stir Fry
Serves 4
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients
• 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 scallions chopped, whites and greens parts separated
• 4 cloves garlic minced, divided
• 1 1/2-inch piece peeled fresh ginger minced, divided
• 2 tablespoons soy sauce
• 2 tablespoons raw sugar
• 1/2 tablespoon + 1 1/2 tablespoons cornstarch
• 1/2 tablespoon + 1/4 teaspoon Kosher salt
• 2 tablespoons xiaoxing wine (or dry sherry)
• 2 tablespoons dark sesame oil
• 1/2 cup water
• 4 tablespoons vegetable oil
• 2 medium heads broccoli, chopped into florets
• 1 teaspoon chili garlic sauce
• 2 tablespoons oyster sauce

Directions
In a medium bowl, toss the chicken with the scallion whites, half the garlic and ginger, soy sauce, sugar, 1/2 tablespoon cornstarch, 1/2 tablespoon Kosher salt, xiaoxing wine, and sesame oil. Marinate at room temperature for 15 minutes.

In a small bowl, mix the remaining 1 1/2 tablespoons cornstarch with 1/2 cup water and set aside.

Heat 2 tablespoons oil in a large nonstick skillet or wok over high heat. Add the broccoli and the remaining garlic, ginger, 1/4 cup water, 1/4 teaspoon salt and chili garlic sauce. Stir-fry until the broccoli is bright green and tender-crisp, about 4 minutes, adding a tablespoon of water to prevent sticking. Transfer to a plate.

Pour another 2 tablespoons oil in the pan and add the chicken mixture. Stir continuously until the chicken is brown and cooked through, 5-6 minutes. Add the oyster sauce, stir, then return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken (add a couple more tablespoons of water to make a bit more sauce, if desired.) Remove from heat and toss in the chopped scallion greens.

Serve over white rice.

(slightly adapted from another Alosha’s Kitchen winner)

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{ 19 comments… read them below or add one }

Marcelle April 4, 2012 at 4:19 pm

This dish is amazing!
Even more amazing when served over rice (of course!)!
I had to make a few substitutes for some of the sauces that I didn’t have on hand, rice vinegar works well for the marinade.

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Monica March 20, 2012 at 7:16 pm

OMG. Wholy S*** this recipe is good!
The flavors are ‘johnny on the spot’.
I have never made anything asian before.
I used Trader Joe’s Chicken Tenders diced up.

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Stephanie March 20, 2012 at 1:15 pm

Homemade stir fry has never really done it for me. But recently, we found a KILLER recipe (ahh, there are days I wish I still blogged) and I’ve been hooked. This one looks pretty tempting, too.

P.S. Rice would win the rice/potato debate ANY day. :)

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Ben March 19, 2012 at 4:24 pm

I would definitely choose rice over potatoes any day, too. My favorite is Mexican rice, but for this recipe definitely white rice is best.

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Julia March 17, 2012 at 3:57 am

Granted, my kid is only 1, but she REFUSES to eat mashed potatoes AND rice. These kids, what the heck!?!? Who does want mashed potatoes… oy vey.
You actually lifted a 50 lb bag of rice into your cart… Nice work!
This dish looks fantastic, and I know my kid will like it, she loves chicken and broccoli.

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Maria March 16, 2012 at 1:25 pm

Stir fry always makes a great meal!

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Mom March 16, 2012 at 11:22 am

I love all the ingredients, so this has to be good. It’s going on my “to make” list. Also glad we don’t have to give up either rice or potatoes.

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eno March 16, 2012 at 8:29 am

add some cashew nuts :-) they really fit welol with chikken and brocoli.

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sippitysup March 16, 2012 at 7:12 am

Do I have to give up either… ? GREG

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the wicked noodle March 16, 2012 at 4:03 am

I would give up rice before potatoes. Although I love rice but potatoes are just sooo much better! Mashed, fried, steamed…whatever.

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Joanne March 15, 2012 at 4:36 pm

Hmm potatoes or rice…well. Are we talking regular potatoes or sweet potatoes? Because I could NEVER give up sweet potatoes. But I could also NEVER give up sweet potato sushi rolls. So really…this is quite a dilemma.

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Blog is the New Black March 15, 2012 at 2:40 pm

This looks terrific!

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pam March 15, 2012 at 8:55 am

I missed this on FB! I could give up potatoes a whole lot easier than rice.

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Jenna March 15, 2012 at 7:12 am

I totally want this on my menu asap, because nothing is better than a stir fry over rice (okay, well, a curry over rice hits that same sweet spot for me, but you get the gist).

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Amy March 15, 2012 at 7:15 am

Oh Jenna, I looove curry/thai also. Be still my heart.

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Sandi March 15, 2012 at 6:51 am

This worked out rather well, I defrosted chicken last night, but John got home at 10:30 and I didn’t bother to cook it. Hmmm wonder why? BUT, I do have all the ingredients on hand and you just answered my “What am I going to do with this chicken” question….

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Amy March 15, 2012 at 7:17 am

well, you know I aim to please…so my work here is done ;-)

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Melissa March 15, 2012 at 6:45 am

I made this for the third time this week. I have more leftovers for lunch today in fact. This time I also cooked with sauce instead of flakes. :) Either way is great. I also use almost twice as much broccoli because I am compelled. :P Glad you guys like this one. I think it’s a great permanent rotation recipe (I hate that phrase, but you know what I mean), especially for those of us who try to eat a little healthier.

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Amy March 15, 2012 at 7:12 am

I forgot to mention in the post that I have made it twice. And I think the second time I added more broccoli, as well. This and my beef and broccoli are the only two dishes I can think of where my kids will eat the broccoli (I’m tellin’ you, the sauce is magic), so clearly it will be made a lot.

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