Description
This Chicken Broccoli Stir Fry is a quick and healthy meal that’s packed with flavor! Tender chicken, crisp broccoli florets, and fresh vegetables are stir-fried in a savory sauce. It’s a delicious and satisfying dish that’s ready in just 20 minutes, perfect for busy weeknights.
Ingredients
Units
Scale
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Sauce:
- 2 tablespoons oyster sauce
- 1/2 cup coconut aminos (or low-sodium soy sauce or tamari)
- 1/4 cup water
- 1 teaspoon black pepper
- 2 teaspoons sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Sea salt (to taste, if needed)
- 2 teaspoons cornstarch (optional, for thicker sauce; or 1/8 teaspoon xanthan gum for low carb)
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Stir Fry:
- 2 tablespoons olive oil, divided
- 1.5 lbs boneless, skinless chicken breasts, chopped into bite-sized pieces
- 1 large head broccoli, cut into florets (use 2 if they’re small)
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 cups white mushrooms, sliced
- 1 large red bell pepper, sliced
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Optional Garnish:
- Crushed red pepper flakes
- Sesame seeds
- Lemon wedges
Instructions
- Make Sauce: In a small bowl, whisk together oyster sauce, coconut aminos, water, black pepper, sesame oil, and red pepper flakes (if using). If desired, whisk in cornstarch or xanthan gum to thicken. Set aside.
- Cook Chicken: Heat 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Cook chicken until golden brown and cooked through. Remove and set aside.
- Stir-fry Vegetables: Add remaining olive oil to the wok. Stir-fry red bell pepper and broccoli for 2-3 minutes. Add mushrooms and cook until all vegetables are tender.
- Add Flavor: Stir in garlic and ginger; cook until fragrant.
- Combine and Finish: Return chicken to the wok. Pour sauce over and cook until thickened. If needed, season with salt or add water to thin the sauce.
- Serve: Garnish with sesame seeds, extra chili flakes, and lemon wedges (optional).
Notes
- If you don’t have a wok, you can use a large skillet or Dutch oven.
- Adjust the amount of red pepper flakes to your preferred spice level.
- Serve with rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg