Who needs take-out when you can have this quick and tasty chicken and broccoli stir-fry on your table in minutes!
It seems I have a theme going this week. We kicked off the new year with these saucy chicken thighs and now we’re talking white meat in this quick and easy chicken and broccoli stir-fry. This is a meal I make fairly often for dinner with ingredients I always seem to have on hand. And bonus…it’s a family pleaser for sure.
Nothing beats a stir-fry for those running around days or when I’m way overdue for a trip to the grocery store. I grab a package of chicken breasts out of the freezer, broccoli from the crisper (or freezer in a pinch) and the rest from the pantry and frig. Chop, chop, stir, stir and wallah! Dinner.
As much as I love to putter around the kitchen, roll out dough and slow simmer sauce for hours, come January I’m ready for a little break. I’m trying to tackle everything on the list (and out of the kitchen) that I’ve neglected since before Thanksgiving. My closet purge/”spring cleaning” starts on January 2nd just as soon as the dried out Christmas tree hits the curb and the last of those stubborn pine needles are vacuumed up. When the drawers are organized, closets are cleaned and cabinets are wiped down my brain just seems to function better.
I know…it’s a little compulsive, but when I’m feeling a little overwhelmed with the list looming in front of me, an organized home helps me focus. And before you ask how organized, yes…I do fluff up the pillows and fold the throw neatly on the sofa before heading to bed for the night. Yes, the dishes are washed and stowed and counters wiped down immediately after dinner. Oh, and yes, I make the bed just as soon as I spring (or more realistically hobble) out of it in the morning, the only caveat being if my husband is still in it. (And yes, I have considered pulling the blankets up right over him.)
Listen, I wish I could let go and be a little less
obsessive organized, but it’s simply in my genes. When I visit my parents, it’s a race between my mom and me to see who can fold the blankets first when we get off the couch or who can withstand hotter water when washing the dishes. (Let’s just say I should be an investor in Aquaphor for these chapped hands, but that woman is made of asbestos!)
So as everyone begins their diet/cleanse/cross-fit/sober January, I zero in on a house purge. Sure, I’m back on the elliptical, eating my AM yogurt and cutting back to
two one glass of wine, but honestly it’s streamlining my space that gets me on track. And quick dinners that don’t include paying a delivery guy are what I’m craving.
So, whatever your reason for wanting a 30minute meal, I’ve got your covered. Whether you’re schlepping the kids to hockey, out for a run, or organizing your sock drawer, we can all meet up in the kitchen to whip up dinner in a flash. And promise I won’t judge if you leave the dishes til the morning.
- 2 lbs boneless skinless chicken breasts, cubed
- 1/4 cup cornstarch
- 1 Tbsp canola or vegetable oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 1/2 Tbsp light brown sugar
- 1/3 cup hoisin sauce
- 2 Tbsp soy sauce
- 1/3 cup dry white wine
- 3/4 -1 cup chicken stock
- Pinch of red pepper flakes
- 1 1/2 lbs fresh brcocoli cut into florets (frozen will work but fresh is preferable)
- Salt and pepper to taste
- *special equipment: wok
- **optional: brown rice for serving
Toss the chicken with cornstarch until fully coated. (I like to shake it in a sealed ziploc bag.)
Heat a wok over high heat and add the oil once the wok is hot.
Swirl the oil and add the onions and garlic. Saute for about 2 mins, stirring frequently.
Add the chicken and cook until just opaque and golden, 3-5 mins, stirring constantly.
Stir in the light brown sugar, hoisin sauce, soy sauce, white wine, 3/4 cup chicken stock, red pepper flakes and a pinch of salt and pepper.
Bring to a boil and toss in the broccoli. Reduce the heat and cook until broccoli is just tender and chicken is cooked through, 8-10 mins.
Add additional stock if sauce gets too thick and season to taste with salt and pepper.
Serve over brown rice if desired.