If you're like me, nothing sounds better on a busy weekday than a quick and easy stir-fry. Instead of turning to take-out, reach for this recipe. This fast and easy one-pot chicken and broccoli is coated in a sweet and savory sauce with plenty of ginger and garlic for a weeknight dinner that beats take-out any day of the week. The best part? This dish comes together in 20 minutes with minimal prep work; plus, it’s a total crowd-pleaser.
Ingreadient
- 1/2 c. low-sodium chicken broth
- 1/3 c. reduced-sodium soy sauce
- 3 cloves garlic, finely chopped
- 3 Tbsp. honey
- 2 Tbsp. cornstarch
- 1 Tbsp. finely grated peeled ginger
- 2 tsp. toasted sesame oil
- 1 Tbsp. neutral oil
- 1 lb. boneless, skinless chicken thighs or breasts, cut into 1/2" pieces
- 2 medium heads broccoli, cut into bite-sized florets
- Cooked brown or white rice and toasted sesame seeds, for serving
Direction
- In a small bowl, whisk broth, soy sauce, garlic, honey, cornstarch, ginger, and sesame oil until cornstarch is dissolved.
- In a large skillet or wok over high heat, heat neutral oil. Cook chicken, undisturbed, until it easily releases from pan, 1 to 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown on all sides and just cooked through, about 5 minutes more. Transfer to a plate.
- In same skillet over medium-low heat, toss broccoli in broth mixture. Cover skillet and let broccoli steam until crisp-tender, 2 to 3 minutes.
- Uncover and return chicken and any accumulated juices to skillet. Cook, stirring, until sauce is thickened and chicken and broccoli are well coated, 1 to 2 minutes more.
- Divide rice among plates or bowls. Spoon stir-fry over. Top with
