Chicken and Broccoli Stir-fry

Our family loves Chicken and Broccoli Stir-Fry. It has taken me years to find a recipe that can rival Chinese take-out; this recipe does! Give it a try, and I think you’ll like it.

Chicken and Broccoli Stir-Fry (adapted from Natasha’s Kitchen)



1 cup chicken broth

1/4 cup honey

1/4 cup soy sauce

1/2 tablespoon fresh ginger, minced

2 medium garlic cloves, minced

2 tablespoons cornstarch

3 tablespoons canola oil

3 tablespoons canola oil

1 pound boneless skinless chicken breasts or thighs

6 cups broccoli florets, fresh or frozen

Warm, cooked rice (I use Uncle Ben’s Whole Grain Brown Rice)

2 green onions (optional)


Wash fresh broccoli or thaw frozen broccoli. Trim broccoli florets into the same size.

Trim chicken of any excess fat and pat dry with paper towels. Slice into thin strips.

To make the sauce: In a bowl add 1 cup chicken broth, 1/4 cup honey, 1/4 cup soy sauce, 1/2 tablespoon minced ginger, 2 cloves minced garlic, and 2 tablespoons cornstarch. Whisk until smooth. Set aside.

Heat a large heavy-bottomed skillet (cast-iron works great) on medium high heat and add 2 tablespoons of oil. Once the oil is hot, add chicken pieces and spread out evenly. Let the chicken sit for a minute before stirring, then stir-fry until done. Remove chicken from pan and set aside.

Add another tablespoon of oil to the pan. Once the oil is hot, add broccoli to the pan and stir-fry until it is crisp-tender.

Whisk the sauce again then pour over hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer until sauce is thickened then toss in chicken and cook another 30 seconds or until chicken has been heated through.

Season to taste with salt if needed and serve over warm cooked rice. Sprinkle with sliced green onions (optional).


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