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Broccoli Chicken Stir-Fry

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course chicken, dinner, Main Course, vegetables
Cuisine Chinese
Servings 4

Equipment

  • 1 carbon steel pan (wok) or any large pan

Ingredients
  

For the marinade

  • 1 tbsp corn starch
  • 2-3 tbsp soy sauce up to 1/4 cup

For the Stir-Fry

  • 1 lb chicken white or dark meat, all cubed in 1/4-inches
  • 1 head broccoli save the stems
  • 1/2 onion chopped
  • 2-3 cloves garlic chopped
  • 2-3 slices ginger
  • 2 chilies chopped use sweet peppers if you're not privy to heat
  • 1-2 tbsp oyster sauce splat a few times, realistically speaking
  • 1 tbsp soy sauce

Instructions
 

For the marinade

  • Dice up chicken into 1/4 inch cubes
  • Grab a medium-sized bowl and toss in the chicken. Splash in the soy sauce. Dash in the corn starch
  • Mix them all together and let sit while you prepare the other ingredients (about 10-15 minutes)

For the stir-fry

  • Chop up/break off the broccolis, slice your ginger, chop your chili and garlic and onion.  Set aside.  
  • Bust out that wok (carbon steel pan) or pan.  
  • Turn that flame to medium-high
  • Drizzle in your oil, enough to evenly coat the bottom and a bit of the sides of the wok. Make sure pan is hot. Toss in a bit of the minced garlic (saving the rest for later) — when the garlic starts sizzling, the pan is hot enough.
  • Toss in onion, ginger, and chili
  • Toss in that marinated chicken to the wok.  Get all that sauce in there too.  
  • Start stirring and flipping over, so as not to let anything burn.  Keep up that stir-frying motion for a few minutes until chicken acquires its golden brown.
  • Toss in the broccoli
  • Toss in the garlic
  • Splash in the soy sauce and oyster sauce. Modify to taste.
  • Keep stir-frying until the broccoli is tender yet snappy (about 5 minutes)  
Keyword broccoli