How to Make Chicken and Broccoli Stir Fry
- cook TIME 17 mins
- prep TIME 15 mins
- total TIME 32 mins
Ingredients (18)
- 18 oz skinless boneless chicken breast cubed
- 10 oz broccoli cut into florets
- 6 oz white mushrooms sliced
- 1/2 tbsp Hoisin sauce
- 3 tbsp reduced-sodium soy sauce
- 1/2 tbsp sesame oil
- 1 tsp unsalted roasted sesame seeds
- 1 tsp black sesame seeds
- 1 1/2 tbsp canola oil divided
- 1 tbsp garlic minced
- 1/4 cups scallions chopped
- 1/2 tbsp cornstarch
- 1/2 tsp ground black pepper
- 2 fl oz water
- 1 tsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked rice
INSTRUCTIONS
Prep:
Cube the chicken breast: Slice the chicken breast lengthwise, then cut those slices crosswise to make cubes.
Cook the rice: Rinse the rice with clean water. Gently massage to remove any debris or excess starch. Change the water a few times until it becomes clear, then drain it out. After that, cook the rice using a rice cooker or an instant pot.
Cut the broccoli into florets: Wash the broccoli under running water, then pat dry. Place the broccoli on a cutting board, the large stem facing up. With a paring knife, slice the large florets away from the large stem, one by one. Half or quarter the florets to have even pieces.
Slice the white mushrooms: Use a clean cloth or tissue paper to wipe the dirt off the mushrooms (do not rinse). Cut them into halves, place them cut-side down, and then cut them into thin slices.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Chop the scallions: Rinse the scallions, pat dry, then lay them in an even layer on a cutting board. Remove 2 inches of the tops and the root ends, then slide the blade of a sharp knife in a back and forth motion to make scallion rings.
Cook:
Season the chicken breast: In a medium bowl, toss 18 oz skinless boneless chicken breast with 1/2 tsp paprika and 1/2 tsp garlic powder.
Make the sauce: In a small bowl, mix together 1/2 tbsp cornstarch, 1/2 tsp ground black pepper, 2 fl oz water, 1/2 tbsp sesame oil, 1 tsp brown sugar, 3 tbsp reduced-sodium soy sauce, and 1/2 tbsp Hoisin sauce.
Pan-sear the chicken: In a skillet over medium heat, add 3/4 tbsp canola oil and the seasoned chicken cubes. Stir to cook for 5 minutes, then remove from the heat.
Stir-fry the broccoli and mushroom in canola oil and garlic: In the same skillet, add 3/4 tbsp canola oil and 1 tbsp minced garlic, then stir for 30 seconds. Continue adding 10 oz broccoli and 6 oz white mushrooms and stir-fry for 4 minutes.
Add the chicken and sauce: Add the pan-seared chicken cubes together with the sauce. Stir well for 2 minutes and remove from the heat.
Garnish and serve: Serve the chicken with cooked white rice for 4 servings. Garnish with 1/4 cup scallions, 1 tsp unsalted roasted sesame seeds, and 1 tsp black sesame seeds before serving.
