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Chinese Chicken and Broccoli Stir Fry

A flavorful and vibrant stir-fry dish featuring tender chicken, crisp broccoli, and a savory sauce, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breast, sliced thinly
  • 2 cups broccoli florets
  • 2 tablespoons vegetable oil (canola or sesame oil work well too)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup soy sauce (ensure it's Halal compliant)
  • 2 tablespoons oyster sauce (check for Halal compliance)
  • 1 tablespoon cornstarch
  • 1/4 cup chicken broth (or vegetable broth for a vegetarian version)
  • to taste optional toppings: sesame seeds, green onions, or crushed red pepper

Method
 

Preparation
  1. Prep the Ingredients: Ensure all your ingredients are prepped. Slice the chicken, mince the garlic and ginger, and cut the broccoli into bite-sized pieces.
  2. Marinate the Chicken: In a bowl, combine sliced chicken, soy sauce, and cornstarch. Let it marinate for about 15 minutes.
Cooking
  1. Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Cook the Chicken: Add marinated chicken to the pan. Stir fry for about 5-7 minutes or until the chicken is cooked through. Remove and set aside.
  3. Stir Fry the Broccoli: In the same pan, add a touch more oil if needed, then toss in the garlic and ginger. Stir for about 30 seconds, then add the broccoli. Stir fry for another 3-4 minutes or until broccoli is bright green and tender-crisp.
  4. Combine and Sauce It Up: Return the chicken to the pan. Mix your chicken broth and oyster sauce together, pouring it over the mixture. Stir everything together, and let the sauce thicken for about 2 minutes.
  5. Serve: Remove from heat. Serve hot, garnished with sesame seeds or green onions if desired.

Notes

For a vegetarian option, substitute chicken with Halal-certified tofu. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.