Quick Broccoli and Chicken Stir-Fry (#1977)

Stir Fries Chinese Main Low Fat Healthy
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  • 1 Chicken Breast Halves (Boneless Skinless) about 8 ounces, cut into bite -size pieces
  • 2 tablespoons Tamari Soy Sauce divided
  • 1 tsp Sesame Oil divided
  • 1 1/2 tsp Cornstarch divided
  • 2 cloves Garlic minced
  • 1/2 inch Ginger peeled and minced, divided
  • 2 tablespoons Shaoxing Wine or dry sherry, divided
  • 1 Tbsp Brown Sugar cut into strips
  • 1/2 Tbsp Oyster Sauce
  • 1 1/2 Tbsp Vegetable Oil divided
  • 1 Scallions, Spring Or Green Onions sliced
  • 2 cups Broccoli Florets
  • 1/2 Sweet Red Bell Peppers cut into strips
  • 1 Carrots peeled and sliced into 1/8-inch slices
  • 1 tsp Rice Vinegar
  • 1 Red Pepper Flakes optional


  1. In a medium bowl, add the chicken pieces with 1/2 tablespoon soy sauce, 1/4 teaspoon sesame oil, 1/2 teaspoon cornstarch, a pinch of each minced garlic and ginger, and 1/2 tablespoons of shaoxing wine or sherry.
  2. Toss until the chicken pieces are evenly coated. Set aside while you are prepare other vegetables, about 15 minutes.
  3. Mix the remaining soy sauce, sesame oil, cornstarch, wine, sugar, oyster sauce, rice vinegar and red pepper flakes if needed in a small bowl, and mix well for later use.
  4. Heat 1/2 tablespoon vegetable oil in a large skillet or a wok over medium-heat until hot.
  5. Add the chicken, stirring occasionally, and cook for about 6 minutes, or until chicken pieces have been browned. Transfer onto a plate. Set aside.
  6. Add the remaining oil into the skillet or pan.
  7. Add the remaining garlic, ginger and scallions, stirring often, and cook for about 40 seconds to 1 minute.
  8. Stir in the broccoli, bell peppers, and carrots, and cook for about 4 minutes, or until the vegetables start to become tender but still crispy.
  9. Return the chicken to the pan, pour the sauce over, and toss until evenly coated and heated through, about 2 minutes.
  10. Adjust the seasoning as needed.
  11. Serve hot with rice or noodles.
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