Our family loves Chicken and Broccoli Stir-Fry. It has taken me years to find a recipe that can rival Chinese takeout; 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
2 tablespoons canola oil
1 pound boneless, skinless boneless skinless chicken breasts or thighs
6 cups raw broccoli florets, chopped the same size
hot, steamed brown rice
sesame seeds (optional)
Wash fresh broccoli. Trim broccoli florets to the same size.
Trim chicken of any excess fat and pat dry with paper towels. Slice into thin strips against the grain of chicken breast. Season with salt and pepper.
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 barely done.
Immediately add broccoli florets the pan. Stir quickly to combine.Whisk the sauce again then pour over chicken and broccoli. Bring to a boil over medium heat, stirring constantly. Simmer until sauce is thickened and broccoli is crisp-tender (do not overcook broccoli.)
Season to taste with salt if needed and serve over warm, cooked brown rice. Sprinkle with sesame seeds.