For those week nights or weekends when you don’t really feel like cooking, buttt at the same time you also don’t really feel like ordering take out either. Resort to this easy chicken and broccoli stir fry dish. It is so easy you can whip it up in 30 minutes. Freshly steamed broccoli and savory thinly sliced chicken pieces coated in a deliciously sticky stir fry sauce. It’s easy, it’s healthy and it‘s better than take out.
Whenever I don’t feel like cooking, I always opt for take out. But, then I start scrolling through all of the options and somehow someway nothing looks good from the 1000 options that are available either. I end up wasting another hour and become more and more hungry with each minute that passes by. Can anyone else relate? If so, when you are in a pinch and can‘t decide, resort to this easy healthy chicken and broccoli stir fry. I promise that it’s easy, it’s definitely healthy (or healthy-ish) and it’s 100% worth it. It will taste like you had take out, but better because it’s homemade by you! And honestly, sometimes it’s more fun to make takeout recipes right in the comfort of your own home.
Two main ingredients is all you need: chicken and broccoli. Now, when it comes to the sauce that is a different story. I did try to incorporate a lot of common pantry staples that you should have on hand already. But, I made sure that the ones you might not have were easy to source, because who wants to do more work. Not me! And if I don’t then I know you don’t! Hehe.
I don’t know about you, but this is my kind of meal. After I made this and had my family taste it I was already getting requests to make it again. It’s that good. My family and I loved enjoying this dish over a bed of steamed white jasmine rice. Highly recommended! However, if you want a lower carb option I recommend serving this with cauliflower rice or enjoying alone, as is.
Let’s chat chicken real quick. For this part of the dish I wanted to try and get this as close as possible to the texture of take out. Do you notice when you order take out that the chicken is so thin. It’s almost perfectly thin to where its not to thick and not too thin. I love that. I get to enjoy my dish without chomping on cubes of chicken. The thin pieces of chicken lay perfectly on your spoon with rice and ensures you get the perfect bite.
So, in order to achieve this, I will let you in on my secret. Get ready!
I tenderize the meat aka take a hammer to it and hammer the chicken breast until they are thin. You want to make sure that you butterfly the chicken breasts if it is not butterflied already first. You want thin chicken to start with. Then, you lay parchment paper over the top and hammer away until it is about 1/4” thick. Last, you slice it and thin pieces of chicken should be your result. Easy peasy!
Did you make this? If so, tag @prettyplatebymichelle and make sure to follow me on instagram or you can leave a comment below and let me know what you thought!
Serves 5-6, INGREDIENTS:
For the Chicken Marinade:
1-2 LBS. Boneless Skinless Chicken Breasts, hammered thin and sliced
2 TBSP water
2 TSP safflower oil
1 TSP corn starch
1 TBSP oyster sauce
For the Stir-Fry Sauce:
1 Cup Swanson unsalted chicken stock
2 TSP brown sugar
3 TBSP low sodium soy sauce
1 and 1/2 TBSP oyster sauce
2 TSP sesame oil
1/2 TSP salt
1/4 TSP black pepper
2 TBSP water mixed with 2 TBSP corn starch (mixed in a separate bowl)
For the Broccoli:
2 Heads broccoli, cut into florets
Additional Miscellaneous Ingredients Needed for the Dish:
1 TBSP dry sake
2 TBSP safflower oil
1/2 TSP ground ginger (squeeze ginger)
1 TBSP garlic, minced
Butterfly your chicken breasts if they are not butterflied yet. Place a piece of parchment paper down on a wood board. Place the chicken on top of the piece of parchment paper and then place a second piece of parchment paper over the top to cover the chicken. Using a meat tenderizer, hammer the chicken so they become even thinner.
When they are about 1/4-1/2 inch thick, remove the chicken from the parchment paper and discard the paper. Place your chicken on a cutting board and cut chicken into pieces and place in a bowl.
Add 2 TBSP water, 2 TSP safflower oil, 1 TSP corn starch and 1 TBSP oyster sauce to the bowl of chicken. Using your hands mix everything well. Set aside to marinade for 15-20 minutes.
While the chicken is marinading, make your sauce. Combine all ingredients for the sauce in a bowl and whisk well. In a separate bowl whisk 2 TBSP corn starch and 2 TBSP water. Set both bowls aside.
Cut your broccoli into florets. Heat a pan of salted water over medium heat. Steam your broccoli for 5-7 minutes until they turn bright green and are crisp. Drain and remove from heat. Run them under cold water in your strainer and set aside.
Heat your wok over medium heat. Add 1 TBSP safflower oil. Once heated add your chicken until no longer pink about 5-10 minutes. When done, remove from your wok.
Add 1 more TBSP safflower oil and then add your garlic and ginger. Cook for 2-3 minutes until fragrant. While that is cooking, mix your corn starch mixture with your sauce mixture and whisk well. Set aside.
Add your 1 TBSP dry sherry. Followed by your sauce mixture. Whisk the sauce and scrape the sides to thicken. Add your cooked chicken plus its juices and your broccoli. Stir to mix and coat.
When done, remove from heat and serve right away with white rice and garnish with sesame seeds.
PRETTY PLATE KITCHEN ITEMS USED: