The flavors of garlic and ginger come together in this toothsome chicken broccoli stir fry dish.
Stir-fry dishes are my go-to dish of choice during the busy workweek because we don’t have a lot of time to throw together a meal after work/school/sports, etc and we certainly don’t want to spend a lot of time in the kitchen after dinner cleaning up!
This one pot/one pan dinner dish is very easy and the flavor really can’t be beat. Ginger is on sale several times per year and we tend to keep a piece in a ziploc bag in the freezer and grate it when needed, but if you prefer, you can also keep a small container of Ginger Paste on hand in the fridge for use in your favorite recipes.
Chicken Broccoli Stir Fry
1 tsp olive oil or non-stick spray
1 pound of boneless skinless chicken breast
2 tsp minced garlic
2 tsp of finely chopped ginger
1 cup of cold chicken broth
3 tbs of soy sauce
2 tsp of sugar (optional)
2 cups of broccoli flowerets
2 tsp of cornstarch
Cut the chicken breast into 1″ pieces, set aside. Heat a large frying pan that has been sprayed with non-stick spray (or add 1 tsp of oil to the pan) over medium heat, add chicken, garlic, and ginger then fry for 2 to 3 minutes until browned.
Add 2/3 of the broth, soy sauce, and sugar. Cover and cook about 4 minutes, stirring occasionally. Add the broccoli, cover and cook an additional 4 minutes.
In a small bowl, mix together the remaining cold broth with the cornstarch and pour in the skillet, stir and continue to cook until the sauce thickens and everything is well coated.
A helpful tip about cornstarch, while it’s a great ingredient to use for thickening soups, sauces, stews and more, cornstarch only has the ability to thicken once. Never add undissolved cornstarch to a recipe, always dissolve it in a COLD liquid, THEN add to it an already Hot pan or dish so that it can properly thicken. Failure to do may result in a thinner product with a “silky” or slimy texture.
3 thoughts on “Chicken Broccoli Stir Fry”
My husband is a insulin dependent diabetic so this recipe without the sugar would be great.
It’s only 2 tsp of sugar, just omit it from the recipe. Here’s a really helpful article about substituting and changing recipes to meet dietary needs.
Diabetic here…. 2 teaspoons of sugar, serves 4… that is 8 calories or 2 grams of sugar — cut the sugar in 1/2 if you want, but it’s not going to be a huge amount of sugar either way. Moderation is the key. ps, the rice served with this will convert to far more ‘sugar’ in the blood than from this recipe.