Ingredients
Main Ingredients
- 2 Tablespoons peanut oil (can substitute vegetable or olive oil)
- 1 lb. boneless skinless chicken breasts
- Salt, to taste
- White pepper, to taste
- 3 cups broccoli florets, washed and patted dry
- 1 yellow onion, sliced
- 1 bell pepper, sliced
Sauce
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water
- 1 ½ cups chicken broth
- 1/4 cup soy sauce
- 1/3 cup packed brown sugar
- 1 ½ tablespoons honey
- 2 cloves garlic, minced
For Serving
- 3 cups cooked rice, any kind
Instructions
- Prepare Sauce Mixture: In a small bowl, whisk together the 3 tablespoons cornstarch and 3 tablespoons cold water until smooth. Set aside. In a separate bowl, combine the chicken broth, soy sauce, brown sugar, honey, and minced garlic. Stir well to integrate all the sauce ingredients.
- Season Chicken: Pat the boneless skinless chicken breasts dry and cut them into bite-sized pieces. Season lightly with salt and white pepper to taste.
- Heat Oil: In a large skillet or wok, heat 2 tablespoons of peanut oil over medium-high heat until shimmering but not smoking.
- Cook Chicken: Add the seasoned chicken pieces to the hot oil. Stir-fry the chicken until cooked through and lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced yellow onion, bell pepper, and broccoli florets. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender and vibrant in color.
- Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce mixture over the chicken and vegetables. Stir well to coat everything evenly.
- Thicken Sauce: Bring the sauce to a gentle boil, then add the cornstarch slurry (cornstarch mixed with cold water). Stir continuously as the sauce thickens, about 2-3 minutes. Ensure the sauce has a glossy, thick consistency that evenly coats the chicken and vegetables.
- Serve: Remove the skillet from heat and serve the chicken and broccoli stir fry hot over 3 cups of cooked rice of your choice. Enjoy your delicious homemade stir fry!
Notes
- You can substitute peanut oil with vegetable oil or olive oil depending on your dietary preferences.
- For a lower sodium version, use low-sodium soy sauce.
- Try substituting chicken with tofu for a vegetarian version (though this is not included in diet categorization here).
- Cook rice ahead of time or use leftover rice to make this dish faster.
- Ensure vegetables are not overcooked to retain their crunch and nutrients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
