Dry the broccoli after washing and cut the crown into bite-size florets.
Cut the chicken breast into small, thin, bite-size uniform pieces so they cook quickly and evenly.
Stir fry moves very quickly, so all your attention should be on the dish so you don’t overcook the chicken, broccoli, or sauce.
Try adding a variety of veggies, such as bell peppers, carrots, mushrooms, snap peas, baby corn, cauliflower rice, or scallions.
For even more flavor, add roasted peanuts or roasted cashews
If you like a little kick, add a few red pepper flakes, a little more sambal oelek (chili paste), or a little more sriracha.
Ingredients
Stir Fry Sauce
1 cup low sodium chicken broth
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon grated ginger
2 tablespoons honey or mirin
3 cloves garlic minced
1 teaspoon sriracha or chili paste
½ teaspoon sesame oil
1 ½ teaspoons cornstarch
Chicken and Broccoli
1 lb. boneless skinless chicken breast or skinless chicken thighs cut in bite size piece
Kosher salt and fresh ground black pepper to taste
2 tablespoons cornstarch
3 tablespoons vegetable oil
1 small onion cut in half moon strips
1 lb. broccoli florets cut into bite size
Instructions
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