Garlic Ginger Chicken and Broccoli Stir-Fry Recipe
A quick and flavorful Chicken & Broccoli stir-fry made with tender chicken thighs, crisp broccoli florets, and a savory sauce blending soy, garlic, ginger, and honey. Ready in 25 minutes, this dish is perfect for a weeknight dinner served over rice and garnished with toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Salt
Ingredients
Sauce and Seasoning
- 3 garlic cloves, finely chopped
- 1/2 cup low-sodium chicken broth
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons cornstarch
- 1 tablespoon finely grated peeled ginger
- 2 teaspoons toasted sesame oil
Chicken & Vegetables
- 1 tablespoon neutral oil (such as canola or vegetable oil)
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1/2-inch pieces
- 2 medium heads of broccoli, cut into bite-sized florets
For Serving
- Cooked brown or white rice
- Toasted sesame seeds
Instructions
- Prepare the sauce: In a small bowl, whisk together the finely chopped garlic, low-sodium chicken broth, reduced-sodium soy sauce, honey, cornstarch, grated ginger, and toasted sesame oil until the cornstarch is fully dissolved and the mixture is smooth.
- Cook the chicken: Heat the neutral oil in a large skillet or wok over high heat. Add the chicken pieces and cook undisturbed for 1 to 2 minutes until they easily release from the pan. Stir and continue cooking, stirring occasionally, until the chicken is golden brown on all sides and just cooked through, about 5 more minutes. Transfer the cooked chicken to a plate and set aside.
- Steam the broccoli: In the same skillet set over medium-low heat, add the broccoli florets and the garlic sauce mixture. Cover the skillet and allow the broccoli to steam until crisp-tender, about 2 to 3 minutes.
- Combine and thicken: Uncover the skillet and return the cooked chicken along with any juices to the pan. Stir everything together and cook for 1 to 2 minutes more, stirring frequently, until the sauce thickens and coats the chicken and broccoli evenly.
- Serve: Divide cooked brown or white rice among plates or bowls. Spoon the chicken and broccoli stir-fry on top and garnish with toasted sesame seeds for a flavorful finish.
Notes
- You can substitute chicken thighs with chicken breasts if you prefer leaner meat.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Adjust the amount of honey for a sweeter or less sweet sauce according to taste.
- For extra spice, add a pinch of red pepper flakes or a dash of chili garlic sauce to the sauce mixture.
- To save time, use pre-cut broccoli florets from the produce section.
