Stir-fries are what you want to make for dinner when you’re not in the mood for spending hours in the kitchen, but you still want a restaurant-quality meal.
Chicken and Broccoli are the principal ingredients in one of the most famous American Chinese dishes, I’m sure you’ve tried chicken and broccoli before. The stir-fry is a best seller in Chinese restaurants around the country, and it’s easy to see why — the glossy, sticky dish is utterly satisfying!
Well, know that making your own is not easy; it’s super easy. And once you master a recipe for a stir-fry, you can play with dozens of variations. So, in a way, this recipe for keto chicken and broccoli is a window to an exciting new world of stir-fried goodies. Shall we get started?
What Goes into a Chicken and Broccoli Stir-Fry?
Okay, so let’s break this recipe down. For a chicken stir fry, you can either go with breasts or thighs; both are excellent alternatives. For this particular recipe, I use chicken breasts. The secret here is dicing it into bite-sized pieces. As you dice the chicken, make sure all the pieces are roughly the same size. That way, they’ll cook evenly.
First, we’ll sear the chicken, and then we’re setting it aside to cook the veggies. There’s no limit here for the number of different vegetables you throw in there. I love the onion, mushroom and broccoli combo. And do use broccoli; I find it contrasts with the chicken nicely and adds some color to the stir-fry.
You’ll also need a stir-fry sauce and don’t worry; you need not buy anything; we’re making ours from scratch, and here’s how.
How to Make An Awesome Stir-fry Sauce
Stir-fries come in all colors and flavors; you can literally toss any protein with your favorite veggies and call it a day. That’s what makes stir-fries so popular; you can’t get them wrong! And, of course, they’re crowd-pleasing. The world is a better place thanks to stir-fries.
Now, what makes a good stir-fry stand out is the sauce. That sticky, umami-rich sauce that just brings the ingredients’ flavors together really makes the dish. There are many ways of making a successful stir-fry sauce, but I make mine with oyster sauce, soy sauce, sesame oil and black pepper. The sauce’s silky texture, subtle sweetness and nutty richness are unmatched!
You’ll find the recipe for this sauce below but know that you can experiment with it. Discover your own perfect stir-fry sauce!
Now We’re Ready for Some Stir-Fry
The flavorful Asian-inspired dish is also quite sexy, and it’s closely related to another classic, the Beef and Broccoli. so learn this recipe by heart and make your next dinner with that special someone a night to remember! (You know who I’m talking about).
So, let’s get started. Let’s make a mean chicken and broccoli stir-fry! Put on some music, bring out the wok if you have one, and let’s do it. I hope you’re hungry!
- 300g boneless chicken
- 200g broccoli florets
- 1/2 cup thinly sliced mushrooms
- 1/2 cup minced onion
- 1 tsp minced ginger
- 1 tsp minced garlic
- salt & pepper to taste (for Chicken)
- olive oil
Stir Fry Sauce
- 3 tbsp. oyster sauce
- 3 tbsp. soy sauce
- 2 tbsp. sesame oil
- 1/4 tsp black pepper
- Cut the chicken breasts into bite-sized cubes, heat a pan over medium high heat, add olive oil, add chicken, season with salt and pepper, don't stir for a minute or two, let the chicken cubes get a good sear, then stir with a wooden spoon, take out the chicken when cooked.
- In the same pan add more oil, onion, mushrooms and broccoli, stir and deglaze the pan, cover with a lid for 2 minutes,
- Remove the lid, add garlic, ginger and keep stirring.
- For the sauce, in a bowl whisk together oyster sauce, soy sauce, sesame oil and black pepper.
- Pour the sauce into the pan and let it simmer for a minute or two.
- Sprinkle some sesame seeds on top for garnish.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 67mgSodium: 1189mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 25g