Five-Spice Broccoli & Chicken Stir-fry Recipe Is Better Than Takeout (20 Minutes) by Donna John

It goes without saying that I enjoy cooking. But sometimes, even I want something quick and easy for dinner. Stir-fry recipes are a go-to for tasty, satisfying dinners that are on the table quick. This five-spice broccoli and chicken stir fry is a flavor powerhouse and has minimal prep. The seasoned chicken and broccoli is in a sea of rich sauce full of all those Asian flavors we love.

To make this Asian chicken dinner you will need the following ingredients: cornstarch, five-spice powder, boneless chicken breast, canola oil for frying, healthy broccoli, onion, green onions, low-sodium soy sauce or tamari, fresh garlic, fresh ginger, hoisin sauce, rice vinegar, sriracha (optional) and brown sugar. After prep, the dish cooks up in about 10 minutes.

Five-spice powder is a Chinese seasoning made with a blend of five spices. The spices can vary, but typically they are fennel seeds, cinnamon, star anise, cloves and peppercorns. So much flavor from one spice blend! And it's easy to make homemade five-spice powder.

Serve this saucy chicken and broccoli recipe over rice for a delicious dinner that's better (and faster!) than takeout.

Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1/4 cup cornstarch
• 1/2 tablespoon plus 1 teaspoon five-spice powder (divided)
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• canola oil, for cooking chicken
• 4 cups broccoli florets
• 1 small onion, sliced or chopped
• 2 green onions, chopped, for serving
• 3 tablespoons low-sodium soy sauce or tamari
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons hoisin sauce
• 2 teaspoons rice vinegar
• 2 teaspoons sriracha (optional)
• 1 teaspoon brown sugar

Recipe Notes

• You could add some cashews for a little crunch.

• Don't like broccoli? Try this recipe with green beans or asparagus.

• You could use boneless, skinless chicken thighs instead of breasts.

• If you want the broccoli softener than crisp-tender, add a little water to the pan to help it cook faster.

• I used Dorot Gardens frozen ginger cubes.

• My husband is not big on spice, so I didn't put the sriracha in the sauce and served it on the side.

• For a gluten-free dinner, use tamari instead of soy sauce.

• Store any leftovers in an airtight container in the fridge for up to four days.

Here's how to make it: 

1. Combine the cornstarch and 1/2 tablespoon of five-spice powder in a mixing bowl.
   
2. Add the chicken and toss to coat.
   
3. Make the sauce by combining the remaining 1 teaspoon five-spice powder, soy sauce, garlic, ginger, hoisin sauce, rice vinegar, sriracha (if using) and brown sugar in a bowl.
   
4. Heat about 1 tablespoon of oil in a skillet or wok. Add the chicken and cook until golden and just cooked through. Remove to a plate.
   
   
5. Add the broccoli and onion to the skillet. Cook until broccoli is crisp-tender.
   
6. Put the chicken back into the pan and pour in the sauce.
   
7. Cook, stirring, until sauce thickens a bit and coats the chicken and vegetables.
   
8. Serve over rice and garnish with green onions.
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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