Chicken Breast with Broccoli
A savory chicken and broccoli stir-fry featuring tender pieces of chicken breast, fresh vegetables, mushrooms, and onion coated in a ginger-garlic soy sauce with sesame oil and brown sugar.
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Ingredients
For the Stir-Fry Sauce
- 2 tablespoons light brown sugar
- 1 tablespoon cornstarch
- ¼ teaspoon ground black pepper
- 3 tablespoons reduced-sodium soy sauce
- 1 teaspoon freshly grated ginger preferably finely grated
- ⅔ cup reduced-sodium chicken broth such as Swanson
- 1 teaspoon finely minced garlic
- 1 tablespoon sesame oil such as Kadoya
For the Stir-Fry
- 1 pound boneless skinless chicken breast, cut into approximately 1-inch pieces
- Black pepper as needed for seasoning
- 1 pound broccoli separated into florets
- 1 small yellow onion cut into roughly ½-inch pieces
- 2 tablespoons olive oil
- ½ pound white button mushrooms sliced
Instructions
- Pour the chicken broth into a bowl and add the reduced-sodium soy sauce, light brown sugar, sesame oil, and cornstarch.
- Peel and finely grate 1 teaspoon fresh ginger. Prepare 1 teaspoon minced garlic, equivalent to approximately 2 small cloves, and add both to the bowl along with ¼ teaspoon black pepper.
- Whisk the mixture thoroughly until evenly blended, then place the sauce aside.
- Separate 1 pound of broccoli into florets, yielding approximately 5 cups.
- Cut the white button mushrooms into thick slices and slice the yellow onion into strips.
- Cut the boneless, skinless chicken breast into bite-sized pieces measuring approximately ¾ inch in thickness.
- Lightly season the chicken pieces with black pepper.
- Place a large skillet or wok over medium-high heat and add 1 tablespoon of the oil.
- When the pan is thoroughly heated, arrange the chicken in a single layer. Allow it to sear without stirring for 1 minute.
- Stir the chicken and continue stir-frying for approximately 5 minutes, or until the pieces are completely cooked and develop a golden exterior.
- Remove the chicken from the skillet and transfer it to a plate.
- Pour the remaining 1 tablespoon oil into the same skillet.
- Add the onion, mushrooms, and broccoli to the hot pan.
- Cook for approximately 3 minutes while stirring continuously, until the vegetables become tender while retaining a pleasant texture.
- Lower the heat to medium-low.
- Give the prepared sauce another thorough stir to redistribute the ingredients, then pour it over the vegetables in the skillet.
- Allow the mixture to simmer for 3–4 minutes, stirring regularly, until the sauce thickens and the ingredients are well combined.
- For a thinner consistency, incorporate water 1 tablespoon at a time until the sauce reaches the preferred texture, then return the mixture to a simmer.
- Add the cooked chicken back to the skillet and stir for approximately 30 seconds, or until heated through.
- Taste the stir-fry and add additional soy sauce if further seasoning is desired.
- Serve the chicken and broccoli stir-fry over fluffy white rice and finish with toasted sesame seeds.
Notes
If the sauce becomes thicker than desired, loosen it gradually with water, adding only 1 tablespoon at a time before returning it to a simmer.