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Chicken and Broccoli Stir Fry Recipe

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This recipe for Chicken and Broccoli Stir Fry, by , is from The Matthews Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amy Spino


1 lb. chicken breast (about 2 breasts), cubed
3 green onions, whites only, thinly sliced on an angle
3 cloves garlic, minced
1 inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 2 teaspoons cornstarch
1 1/4 teaspoons salt
2 tablespoons dry sherry
2 tablespoons dark sesame oil
About 1/2 cup water
3 tablespoons vegetable oil
5-6 cups broccoli florets
2 teaspoons crushed red pepper flakes
1 tablespoon hoisin sauce

In a medium bowl, toss the chicken cubes with the green onion whites, half the garlic, half the ginger, soy sauce, sugar, 2 teaspoons of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 30 minutes. Mix the remaining cornstarch with 1/2 cup water.

Heat a large nonstick skillet (or wok) over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli florets and stir fry for 2 minutes. Add the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt and pepper. Stir fry until the broccoli is bright green, but still crisp...about 4 minutes. Transfer to a plate.

Get the skillet hot again and heat 2 more tablespoons oil. Add the chicken and red pepper flakes. Stir fry until the chicken gets a bit brown, about 4 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 necessary to thin the sauce. Taste and season with salt and pepper. Garnish with toasted sesame seeds and peanuts, if desired.

Personal Notes:
Personal Notes:
This is our go to stir fry recipe. To save time, sometimes I use jarred garlic and ginger. I also mix it up at times with additional vegetables, such as sliced red pepper, zucchini and mushrooms. Marinating the chicken a bit longer than 1/2 hour will only enhance the flavor. I serve over brown rice, jasmine rice or sometimes even ramen noodles. The combo of flavors in the marinade make this a keeper! Enjoy!




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