Description
A quick and flavorful Chinese Chicken and Broccoli stir-fry featuring tender chicken breast, crisp broccoli florets, and optional water chestnuts tossed in a savory brown sugar soy sauce. Ready in just 30 minutes, this healthy and satisfying dish is perfect for a weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts (about 1 1/2 pounds), sliced
- 2 tablespoons reduced-sodium soy sauce (or tamari for gluten free)
- 1 tablespoon water
- 1/2 teaspoon baking soda
- 2 teaspoons cornstarch
Vegetables
- 4 cups broccoli florets
- 1 8-ounce can sliced water chestnuts (optional)
Sauce
- 1/4 cup reduced-sodium soy sauce (or tamari for gluten free)
- 2 tablespoons + 1 teaspoon brown sugar
- 4 cloves garlic, minced
- 2 tablespoons flour (or 1 tablespoon cornstarch for gluten free)
- 1 tablespoon rice vinegar
- 2 tablespoons water
For Cooking
- 2 tablespoons vegetable oil
Instructions
- Marinate the chicken: Whisk together the marinade ingredients—2 tablespoons soy sauce, 1 tablespoon water, baking soda, and cornstarch—in a small bowl. Pour this mixture over the sliced chicken breasts and allow to marinate while preparing the other ingredients. This step helps tenderize the chicken and infuse it with flavor.
- Steam the broccoli: Cut the broccoli into bite-sized florets and place them in a large, microwave-safe bowl. Microwave uncovered for 3 minutes to gently steam the broccoli until just tender but still crisp. Remove and set aside.
- Prepare the sauce: In a separate medium bowl, whisk together the sauce ingredients—reduced-sodium soy sauce, brown sugar, minced garlic, flour (or cornstarch), rice vinegar, and water—until smooth. Set aside for later use.
- Cook the chicken: Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil if not using a non-stick pan. Add the marinated chicken along with its marinade to the skillet. Sauté frequently, stirring, until the chicken turns golden brown and is cooked through, about 5 minutes.
- Add vegetables and sauce: To the skillet, add the steamed broccoli and water chestnuts (if using). Pour in the prepared sauce. Stir everything together to evenly coat all ingredients. Cook for about 2 minutes until the sauce thickens to your liking. For a thinner sauce, add additional water one tablespoon at a time until desired consistency is reached.
Notes
- For a gluten-free version, substitute tamari for soy sauce and use cornstarch instead of flour.
- Adjust brown sugar amounts to taste if you prefer a less sweet sauce.
- Microwaving broccoli keeps it crisp; alternatively, you can steam it on the stovetop for 3-4 minutes.
- If you don’t have water chestnuts, you can omit them or substitute with sliced mushrooms for extra texture.
- Make sure not to overcook the chicken to keep it tender and juicy.
