Asian chicken and broccoli stir-fry
This Asian chicken and broccoli stir-fry features tender chicken breasts and crunchy broccoli, all brought together with savory soy sauce and chicken gravy. It's a quick, nutritious weeknight meal that is simple to prepare and satisfies the whole family.
Cook time 15 min
Prep time 10 min
Ingredients:
3 cups broccoli1/2 cup onion
1 tbsp olive oil
2 chicken breasts
1/2 cup chicken gravy
3 tbsp soy sauce
Asian chicken and broccoli stir-fry is a delightful and easy-to-prepare dish that combines tender chicken breasts, crunchy broccoli, and savory flavors from soy sauce and chicken gravy. This quick recipe is perfect for a weeknight meal, offering a nutritious and satisfying option that the whole family will love.
Instructions:
- Wash the broccoli and cut into bite-sized florets.
- Slice the onion into thin pieces.
- Thinly slice the chicken breasts into even strips for quick and uniform cooking.
- Boil a pot of water and blanch the broccoli florets for 1-2 minutes until they are vibrant green and slightly tender. Immediately drain and rinse under cold water to stop the cooking process. Set aside.
- In a large skillet or wok, heat the olive oil over medium-high heat.
- Add the sliced chicken breasts and cook, stirring frequently, until the chicken is cooked through and no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and sauté for about 2-3 minutes until they become soft and translucent.
- Return the cooked chicken to the skillet with the sautéed onions.
- Add the blanched broccoli florets to the mixture.
- Pour in the chicken gravy and soy sauce over the chicken-broccoli mixture.
- Stir everything well to ensure the sauce evenly coats the chicken, broccoli, and onions.
- Continue to cook the stir-fry over medium-high heat, stirring occasionally, for another 3-5 minutes until everything is heated through and the flavors are well combined.
- Remove the skillet from heat and transfer the stir-fry to a serving dish.
- Serve hot with steamed rice or noodles, if desired.
This Asian chicken and broccoli stir-fry is an incredibly simple and delicious recipe that brings together the freshness of broccoli and the succulence of chicken in a rich, flavorful sauce. Whether you're an experienced cook or a kitchen novice, this stir-fry is sure to become a staple in your meal rotation. Enjoy the wonderful blend of flavors and the health benefits it brings.
Asian chicken and broccoli stir-fry FAQ:
A large skillet or wok is recommended for this stir-fry. A 12-inch pan will provide enough space to cook the chicken and vegetables evenly without overcrowding.
The chicken is done when its internal temperature reaches 165°F (75°C) and is no longer pink in the center. Alternatively, slicing into the chicken should reveal white meat throughout.
Yes, you can use frozen broccoli. Just thaw it and reduce the blanching time or skip it altogether, adding it directly to the stir-fry to cook until heated through.
If you don't have chicken gravy, you can use low-sodium chicken broth or a homemade mixture of water and cornstarch for thickening. Adjust seasonings accordingly for flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through.
Cooking Tips:
- For a burst of flavor, consider marinating the chicken in soy sauce and a bit of ginger and garlic for at least 30 minutes before cooking.
- To retain the vibrant green color and crunchiness of the broccoli, blanch it in boiling water for 1-2 minutes before stir-frying.
- Feel free to add other vegetables like bell peppers, carrots, or snap peas to enhance the dish's nutritional value and add more color.
- Ensure that your pan or wok is hot before adding the ingredients to achieve a nice sear on the chicken and vegetables.
- Serve the stir-fry over steamed rice or noodles for a complete meal.
Nutrition Facts
4 ServingsCalories 130kcal
Protein 16g
Carbohydrates 8g
Fiber 2.14g
Sugar 2.26g
Fat 6g
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