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Chicken Broccoli Stir Fry

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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!


source: flickr/James

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

You’ll Need:
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.


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