Broccoli Chicken Stir-Fry Recipe Is a High-Protein Dinner Winner (20 Minutes) Chicken Recipes High Protein Recipes Dinner Asian Recipes Budget Recipes Vegetables Gluten-free

Chicken. Broccoli. Sauce. Done. This easy broccoli and chicken recipe is simple, fast, full of flavor and a family favorite. The flavorful sauce is made with broth, soy sauce, brown sugar, sesame oil, garlic and ginger, and thickened with a little cornstarch. This quick chicken and broccoli stir fry recipe is on the table in 20 minutes!

To make this quick high-protein chicken stir fry recipe you will need boneless chicken breasts or thighs, broccoli florets, vegetable oil, chicken broth, low-sodium soy sauce, brown sugar, cornstarch, sesame oil, fresh garlic and fresh ginger. The chicken and broccoli cook up quickly in a skillet or wok. The sauce ingredients are whisked together and then poured over the cooked meat and vegetables. (Check out the health benefits of broccoli and the health benefits of protein.)

This is one Asian recipe that will be requested over and over in your house. You'll be happy because your family will get the health benefits of broccoli while they enjoy dinner. Serve this chicken stir-fry recipe over rice or your favorite Asian noodles.

Cuisine: Asian
Prep Time: 9 minutes
Cook Time: 11 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 pound boneless chicken breasts, cut into bite-sized pieces
• 4 cups broccoli florets
• 2 tablespoons vegetable oil (divided)

Sauce

• 2/3 cup chicken broth
• 3 tablespoons low-sodium soy sauce (or gluten-free tamari)
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon minced fresh ginger

Here's how to make it: 

1. Combine all the sauce ingredients. Mix well and set aside. (For a gluten-free dinner use tamari instead of soy sauce.)
2. Season the with chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides and just cooked through, about 4 minutes. Remove to a plate. (You can use boneless chicken thighs instead of chicken breast.)
3. Heat the other 1 tablespoon of oil. Add the broccoli and cook until crisp-tender, about 3 minutes. (Not a fan of broccoli? Substitute your favorite vegetable like asparagus, zucchini, onions, sugar snap peas, snow peas or green beans.)
4. Pour in the sauce. Simmer until sauce thickens, about 2 to 3 minutes. Return the chicken to the pan and cook about 1 more minute. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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