Ingredients
1.5 lbs boneless, skinless chicken breast, thinly sliced
3 cups broccoli florets
3 tbsp low-sodium soy sauce
1 tbsp oyster sauce (optional)
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 clove garlic, minced
1 tbsp grated fresh ginger
1 tsp sesame oil
2 tbsp cornstarch mixed with 3 tbsp water (slurry)
3 tbsp vegetable oil (for cooking)
Instructions
Heat 1 tbsp oil in a wok or large skillet over high heat
Add chicken and blanch in the hot oil for 2-3 minutes until just cooked
Transfer chicken to a plate and add remaining oil to the pan
Add broccoli and blanch for 1-2 minutes, then transfer to plate with chicken
In same pan, sauté garlic and ginger
Combine soy sauce, oyster sauce, honey, vinegar, and sesame oil in a bowl
Pour sauce into pan and bring to a simmer
Add cornstarch slurry and let thicken for 1 minute
Return chicken and broccoli to the pan
Toss until evenly coated and heated through (2-3 minutes)
Adjust seasoning if needed
Notes
Substitute tofu for chicken to make vegetarian
Blanch chicken first to preserve moisture
Use pre-chopped jarred ginger if needed
Recipe scales well for larger groups
Leftovers refrigerate for 3-4 days in airtight containers
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 10g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg