chicken and broccoli stir-fry

chicken stir fry

There are a lot of Asian-style dishes that I’ve struggled with making at home.  For whatever reason, oftentimes there’s something not quite right with the flavor of the sauces.  I LOVE Asian food in restaurants, but whenever we try to make it at home I tend to be disappointed.

With this dish, I feel like I finally found a recipe that works! We absolutely loved this, from the flavorful sauce, to the tender chicken and the crisp broccoli florets.  I was a little concerned with the amount of red pepper flakes – it seemed like it would be really spicy! – so I kept the amount of red pepper flakes the same while doubling the rest of the sauce ingredients.  This allowed for a little extra sauce to soak into the rice we served the dish over.  While it definitely had a kick to it, it wasn’t too much for me to handle.  That being said, you can of course always adjust the amount of red pepper flakes to your taste.

Now that I’ve finally gotten around to blogging this, I think I’ll have to go buy some chicken and broccoli and make it again!


  • 1/4 cup soy sauce (I used low sodium)
  • 2 tablespoon orange juice
  • 2 tablespoon rice wine vinegar (we didn’t have any, so I subbed white wine vinegar)
  • 2 tablespoon light brown sugar
  • 1 tablespoon sesame oil
  • 1/2 tablespoon red pepper flakes, or more to taste
  • 1 tablespoon cornstarch
  • 1 tablespoon canola or peanut oil, plus more as needed
  • 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 4 cloves garlic, minced
  • 2 tablespoons peeled and chopped ginger
  • 4 green onions, sliced
  • 2 cups broccoli florets, blanched
  • cooked rice, for serving


To blanch the broccoli florets, bring a large pot of salted water to a boil.  Fill a large bowl with half water and half ice.  Once boiling, add the broccoli to the water and cook for 1 1/2 minutes, or until cooked but still very crisp.  To test for doneness, remove a floret from the water with a slotted spoon, dip it in the ice bath and eat.  When the broccoli is ready, scoop the rest out with the slotted spoon (or strain into a colander) and immediately dump into the ice bath.  Allow the broccoli to sit in the ice bath for 30 seconds, then drain into a colander and set aside.

In a small bowl, whisk together the soy sauce, orange juice, vinegar, brown sugar, sesame oil, red pepper flakes and cornstarch. Set aside.

Set a wok (or large skillet or dutch oven) over medium-high heat and coat with 1 tablespoon of oil. When the oil is heated & begins to shimmer, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, about 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken pieces.

If needed, add additional oil to the hot pan to coat the bottom. Add the garlic, ginger, green onions, and additional red pepper flakes if desired, and saute until fragrant, about 30-60 seconds.  Add chicken back to the pan along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and hot, about 1 minute. Serve warm over rice.

Yield: 3-4 servings

Source: Pat Neely via the Food Network

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