Best 8 Broccoli Chicken Stir Fry For Two Recipes

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**Broccoli Chicken Stir-Fry: A Flavorful and Healthy Dish for Two**

Broccoli chicken stir-fry is a classic dish that is both delicious and nutritious. It's a great option for a quick and easy weeknight meal, and it's also perfect for meal prepping. This recipe is designed for two people, but it can easily be doubled or tripled to feed a larger crowd. The stir-fry is made with broccoli, chicken, ginger, garlic, soy sauce, and oyster sauce. It's a flavorful and satisfying dish that is sure to please everyone at the table.

In addition to the main stir-fry recipe, this article also includes recipes for **Chicken Marinade**, **Broccoli Marinade**, and **Stir-Fry Sauce**. These recipes are all easy to follow and can be used to create a delicious and flavorful stir-fry.

**Chicken Marinade:** This marinade is made with soy sauce, oyster sauce, garlic, ginger, and sesame oil. It helps to tenderize the chicken and infuses it with flavor.

**Broccoli Marinade:** This marinade is made with soy sauce, oyster sauce, garlic, and ginger. It helps to enhance the flavor of the broccoli and keep it crisp.

**Stir-Fry Sauce:** This sauce is made with soy sauce, oyster sauce, garlic, ginger, and sesame oil. It's a flavorful and versatile sauce that can be used to stir-fry a variety of vegetables and proteins.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)



Chicken Broccoli Stir Fry (extra sauce!) image

Recipe video above. This is just about the minimum ingredients you can use to make a great stir fry that still really stacks up to real Chinese take out! Extra saucy is how I like this - because broccoli florets have a tendency to hold lots of sauce but I still want some to soak my rice.Shortcut using Charlie - see Note 5 (the sauce in this recipe is basically Charlie!).

Provided by Nagi

Categories     Mains     Stir Fries

Number Of Ingredients 12

2 tbsp cornflour/cornstarch
3 tbsp soy sauce (, all purpose or light (Note 1))
1 1/2 tbsp Chinese cooking wine or Mirin ((Note 2))
3 tbsp oyster sauce ((Note 3))
2 tsp sesame oil
Dash of white pepper ((sub black))
2 tbsp oil (, peanut, vegetable or canola)
1/2 onion (, sliced)
2 garlic cloves (, finely minced)
500g/1 lb chicken thighs or breast, thinly sliced ((optional tenderise, Note 4))
400g/ 14 oz broccoli florets (, broken/cut into small bite size pieces (2 medium heads, ~5 cups))
1 1/4 cups water

Steps:

  • Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
  • Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
  • Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
  • Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
  • Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
  • Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
  • Serve over rice!

Nutrition Facts : Calories 239 kcal, Carbohydrate 11 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 1045 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Delicious, savory, and visually enticing chicken and broccoli stir-fry recipe! This is a double recipe because leftovers are fantastic and the single recipe never seems to be enough! Halve the recipe if desired. Serve with hot cooked brown or white rice.

Provided by spaisley39

Time 1h20m

Yield 6

Number Of Ingredients 15

6 tablespoons soy sauce
3 tablespoons cornstarch, divided
4 large skinless, boneless chicken breasts, cut into thin strips
2 cups boiling water, or more as needed
1 ½ tablespoons instant chicken bouillon granules
½ teaspoon ground ginger, or more to taste
¼ cup canola oil, divided
2 tablespoons sesame oil, divided
4 cups fresh broccoli florets, or more to taste
1 medium red bell pepper, cut into thin strips
½ green bell pepper, cut into thin strips
1 medium onion, diced
2 tablespoons minced garlic
½ teaspoon crushed red pepper, or more to taste
1 cup toasted slivered almonds

Steps:

  • Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
  • Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
  • Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
  • Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 27.2 g, Fiber 4.4 g, Protein 38.9 g, SaturatedFat 3.1 g, Sodium 1285.4 mg, Sugar 4.2 g

CHICKEN BROCCOLI STIR FRY FOR 2



Chicken Broccoli Stir Fry for 2 image

Make and share this Chicken Broccoli Stir Fry for 2 recipe from Food.com.

Provided by BeccaB3c

Categories     One Dish Meal

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 12

3/4 cup chicken broth
2 tablespoons soy sauce
1/2 teaspoon ginger
1 dash pepper
3/4 teaspoon cornstarch
2 -3 tablespoons water
3 tablespoons peanut oil
1/4 cup onions or 1/4 cup green onion, chopped
1 boneless skinless chicken breast, thinly sliced
3 cups broccoli, matchsticks (stalks and florets sliced lengthwise like wooden matches)
1/2 lb fresh mushrooms, sliced
1 (6 ounce) can water chestnuts, drained and sliced

Steps:

  • Combine broth, soy sauce, ginger and pepper; set aside.
  • Mix cornstarch and water; set aside.
  • Heat oil in wok or large skillet.
  • Add onion and stir fry 2 minute; push away from heat.
  • Add chicken and stir fry 2 to 3 minutes; push away from heat.
  • Add broccoli matchsticks, mushrooms; stir fry 2 minutes.
  • Add water chestnuts, combining with all cooked ingredients, and stir fry 1 minute.
  • Add chicken broth mixture; heat until bubbly.
  • Slowly stir in cornstarch mixture; heat and stir until thickened and smooth.
  • Gently stir until all foods are well coated with sauce.
  • Serve over rice.

Nutrition Facts : Calories 436.9, Fat 22.5, SaturatedFat 3.9, Cholesterol 34.2, Sodium 1393.8, Carbohydrate 37.8, Fiber 7.7, Sugar 9.7, Protein 26.1

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?

Provided by Food Network Kitchen

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 17

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on a bias
2 tablespoons sugar
1 tablespoon dark sesame oil
1 tablespoon dry sherry
1 tablespoon soy sauce
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon, plus 1 teaspoon cornstarch
Kosher salt and freshly ground black pepper
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Ttoasted sesame seeds, for serving, optional
Jasmine rice, for serving, optional

Steps:

  • In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
  • Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  • Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
  • Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 12

1 pound boneless, skinless chicken breast (about 2 breasts), sliced against the grain
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons kosher salt and freshly ground black pepper
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup chicken broth or water
3 tablespoons vegetable oil
5 cups broccoli, trimmed sliced stalks (about 1/4-inch thick) and medium florets (keep the 2 cuts separate)

Steps:

  • Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the 1/3 cup broth or water.
  • Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 1 minute. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper, to taste. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  • Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 minutes. Return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
  • Serving suggestion: rice.

BROCCOLI CHICKEN STIR-FRY



Broccoli Chicken Stir-Fry image

"Chinese Five Spice is the key ingredient in this colorful stir-fry," notes Lucy Duncan of Willis, Virginia.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon canola oil
2 cups fresh broccoli florets
1 small sweet red pepper, julienned
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) frozen snow peas, thawed
1 small onion, cut into thin wedges
2 garlic cloves, minced
1 teaspoon Chinese Five Spice
1 can (14-1/2 ounces) chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
4 cups hot cooked rice

Steps:

  • In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear. Remove and keep warm. In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender., Return chicken to the pan; sprinkle with Chinese Five spice. Stir in broth; bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 459 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 504mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 6g fiber), Protein 35g protein.

BROCCOLI PEPPER AND CHICKEN STIR-FRY



Broccoli Pepper and Chicken Stir-Fry image

I clipped this recipe out of a newspaper years ago and it's since become a family favorite. I like to serve it with fresh fruit and warm homemade bread.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cut into thin strips
2 tablespoons vegetable oil
1 small onion, julienned
2 cups fresh broccoli florets
1 medium green pepper, julienned
1 garlic clove, minced
1-1/2 cups vegetable juice
2 tablespoons soy sauce
1 tablespoon cornstarch
1-1/2 teaspoons brown sugar
1/2 teaspoon ground ginger

Steps:

  • In a large skillet or wok, stir-fry chicken in oil for 7 minutes or until juices run clear; remove and set aside. In the same skillet, stir-fry onion until tender. Add broccoli, green pepper and garlic; stir-fry until tender. In a small bowl, combine remaining ingredients until smooth; pour over vegetable mixture. Add chicken; bring to a boil. Cook and stir for 1 minute or until sauce is thickened and bubbly.

Nutrition Facts :

BROCCOLI CHICKEN STIR-FRY



Broccoli Chicken Stir-Fry image

Make and share this Broccoli Chicken Stir-Fry recipe from Food.com.

Provided by bmcnichol

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 tablespoon canola oil
2 cups fresh broccoli florets
1 small sweet red pepper, julienned
1 (8 ounce) can sliced water chestnuts, drained
1 (6 ounce) package frozen snow peas, thawed
1 small onion, cut into thin wedges
2 garlic cloves, minced
1 teaspoon Chinese five spice powder
1 (14 1/2 ounce) can chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
4 cups hot cooked rice

Steps:

  • In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear.
  • Remove and keep warm.
  • In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender.
  • Return chicken to the pan and sprinkle with Chinese Five spice.
  • Stir in broth and bring to a boil.
  • Combine cornstarch and cold water until smooth and gradually stir into skillet.
  • Cook and stir for 2 minutes or until thickened.
  • Serve over rice.

Nutrition Facts : Calories 500.8, Fat 6.3, SaturatedFat 1, Cholesterol 65.8, Sodium 437.1, Carbohydrate 72.5, Fiber 4, Sugar 3.2, Protein 36

Tips:

  • Use fresh, high-quality ingredients: Fresh broccoli and chicken will give your stir-fry the best flavor and texture.
  • Cut the broccoli and chicken into uniform pieces: This will help them cook evenly.
  • Marinate the chicken: Marinating the chicken in a mixture of soy sauce, rice wine, and cornstarch will help tenderize it and give it flavor.
  • Use a large skillet or wok: This will give you enough room to stir-fry the ingredients without overcrowding them.
  • Stir-fry the ingredients over high heat: This will help them cook quickly and evenly.
  • Don't overcook the ingredients: Overcooked broccoli will be mushy and overcooked chicken will be tough.
  • Serve the stir-fry immediately: This is when it will be at its best.

Conclusion:

This broccoli chicken stir-fry is a quick, easy, and healthy meal that is perfect for a weeknight dinner. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a delicious and healthy meal, give this broccoli chicken stir-fry a try. You won't be disappointed!

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