Stir-fry is one of the easiest weeknight meals to throw together. Often, you'll already have everything you need in your pantry, fridge and freezer. And many stir-fries, including the recipe below, only take about a half an hour to prepare.
The key to making a stir-fry an easy, no-stress experience is mise-en-place. That means making sure that all of your ingredients are prepped and ready to go before you actually start cooking and cooking any rice or noodles you want to serve alongside first. Once you turn on the pan or wok, everything will move quite quickly, and you'll have dinner on the table in no time at all.
Chicken and Broccoli Stir Fry
4
15 minutes
15 minutes
30 minutes
2 tablespoons vegetable oil, divided
3 chicken breasts, cut into 1-inch cubes
1/4 teaspoon salt
1 head broccoli, cut into florets
3 green onions, sliced (white and green parts reserved separately)
2 cloves garlic, minced
5 tablespoons soy sauce
1 tablespoon honey
2 teaspoons cornstarch dissolved in 2 tablespoons water
1 tablespoon sesame seeds
1 teaspoon sesame oil
Heat half of the vegetable oil in a wok or pan set over high heat.
Add the chicken breasts in one even layer and season with salt. Cook until nicely browned on all sides, and remove from the pan. (If the chicken isn't cooked all the way through at this point it will finish cooking later in the sauce.)
Add the rest of the oil to the pan and add the broccoli florets. Stir-fry for about 2 minutes, then add the white part of the green onions.
Cook together for an additional 3 to 4 minutes, and add the garlic, stir once and immediately remove from the pan and set aside.
Reduce the heat and add the soy sauce, honey and cornstarch slurry to the pan. Whisk until the cornstarch starts to thicken the mixture, then add the chicken and all of the vegetables back to the pan.
Cook until the chicken is cooked through and the sauce is thickened, 2 to 3 minutes.
When ready to serve, remove from the heat.
Add the sesame seeds and sesame oil, garnish with the reserved green onion and serve.
