Who needs take-out when you can have this quick chicken and broccoli stir-fry on your table in minutes? Toss fresh broccoli and tender white meat chicken in a light brown sauce for weeknight magic.
- 1 Tbsp canola or vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 lbs boneless, skinless chicken breasts, cubed
- 1/4 cup cornstarch
- 1/3 cup dry white wine
- 1 1/2 Tbsp light brown sugar
- 1/3 cup hoisin sauce
- 1/4 cup soy sauce
- 1 1/2 cups chicken stock
- pinch of red pepper flakes
- 1 1/2 lbs fresh broccoli florets (frozen will work but fresh is preferable)
- kosher salt and pepper to taste
- brown rice for serving (optional)
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Heat a wok over high heat and add the oil once the wok is hot.
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Swirl the oil and add the onions and garlic. Saute until just golden, about 3 mins, stirring frequently.
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Toss the chicken with cornstarch until fully coated. (I like to shake it in a sealed ziploc bag.)
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Add the chicken to the wok and cook until just opaque and golden, 5-8 mins, stirring constantly.
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Deglaze the pan with the white wine. Cook for a minute before adding the light brown sugar, hoisin sauce, soy sauce, chicken stock, and red pepper flakes. Season with salt and pepper.
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Bring to a boil and toss in the broccoli. Reduce the heat to medium and cook until broccoli is just tender and chicken is cooked through, about 8 mins. Stir frequently while it cooks.
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Add additional stock if sauce gets too thick and season to taste with salt and pepper. Serve over brown rice if desired.
Special equipment: Wok
- Tossing the chicken with cornstarch creates a velvety sauce. It may stick a bit initially to the wok, but those browned bits will release when you deglaze the pan with the white wine and continue to make the sauce.
- A well-seasoned wok is the key to a great stir-fry. It distributes the heat well, develops its own non-stick surface, and is a clean up dream!
- High to med/high heat works best for this recipe, but turn it down a bit if things begin to burn. The goal is that this stir-fry cooks up quickly, so watch your heat and stir, stir, stir.
- The broccoli should be crisp/tender. Don't overcook it to mush!
- If you like a saucy stir-fry, add a little more stock as it cooks. Like some heat? Throw in a big pinch of red pepper flakes. You can throw in some extra veggies too. Make it your own!