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- 1 pound boneless, skinless chicken breasts - 2 cups broccoli florets - 1 bell pepper, sliced - 1 cup snap peas - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon sesame oil - Alternative vegetables like carrots or zucchini - Garnishes: sesame seeds, chopped green onions - Salt and pepper to taste - 1 teaspoon honey for sweetness Gathering the right ingredients is key to a great stir fry. I love using fresh chicken for its tender texture. Broccoli adds crunch and color. Bell peppers and snap peas bring sweetness and a pop of freshness. Don't forget garlic and ginger; they add a rich flavor. You can swap in other veggies if you like. Carrots and zucchini work well too! For a nice finish, sprinkle some sesame seeds or green onions on top. This adds visual appeal and a nice crunch. For seasoning, a pinch of salt and pepper is all you need. If you want a touch of sweetness, add honey. It balances the salty flavors from the soy and oyster sauces. Every ingredient plays a part in this tasty dish. When you use fresh items, your stir fry will shine. Check out the Full Recipe for all the details! To start, you need to marinate the chicken. In a bowl, mix these ingredients: - 1 pound boneless, skinless chicken breasts, thinly sliced - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon sesame oil - 1 teaspoon honey This mix adds flavor and keeps the chicken juicy. Let the chicken sit in the marinade for 15 to 20 minutes. This time helps the chicken soak up the flavors. Now, let's heat the wok or skillet. Add 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated chicken. Stir-fry the chicken for 5 to 7 minutes. Cook until it turns brown and is no longer pink. Remove the chicken from the pan and set it aside. In the same wok, add another tablespoon of vegetable oil. Then, toss in 3 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté them for about 30 seconds until they smell great. Next, add the fresh veggies: - 2 cups broccoli florets - 1 bell pepper, sliced - 1 cup snap peas Stir-fry these for 3 to 5 minutes. You want them tender but still crunchy. Now, return the cooked chicken to the wok with the veggies. Pour in 1 teaspoon of cornstarch mixed with 2 tablespoons of water. Stir everything well to combine. Cook for another 2 to 3 minutes until the sauce thickens. It should coat the chicken and veggies nicely. Taste and add salt and pepper as needed. Serve your chicken and broccoli stir fry hot over cooked jasmine rice. Garnish with sesame seeds for a nice touch. Enjoy your simple and quick meal! For the full recipe, check the details above. To achieve tender chicken, use thin slices. Marinate the chicken to enhance flavor. I suggest letting it sit for 15 to 20 minutes. This adds moisture and taste. Avoid overcooking vegetables by keeping them crisp. Stir-fry them for just a few minutes. You want them bright and colorful. This keeps nutrients intact. To increase umami, try adding a splash of fish sauce. You can also use mushrooms for more depth. They add a rich, savory taste. If you like spice, add chili flakes or sriracha. Just a little goes a long way. You can adjust the heat to your liking. Serve the stir fry over fluffy jasmine rice. This adds a nice base and absorbs the sauce. It makes the dish more filling and satisfying. For garnishing, sprinkle sesame seeds on top. You can also use chopped green onions. This makes the dish look bright and appealing. {{image_2}} You can easily switch up the protein in your stir fry. Tofu is a great choice for a plant-based meal. It absorbs flavors well and gives a nice texture. Shrimp is another option if you like seafood. It cooks quickly and adds a lovely taste. If you prefer poultry, you can use turkey or duck instead of chicken. They both bring unique flavors to the dish. Feel free to use any seasonal vegetables you have on hand. Carrots, zucchini, or mushrooms can add different textures and tastes. Frozen vegetables are also a smart choice. They are quick to prepare and often just as good as fresh ones. Just make sure to thaw them before adding them to the stir fry for even cooking. You can create your own sauce if you want something special. Try mixing soy sauce with lime juice for a zesty twist. If you need a low-sodium option, look for low-sodium soy sauce at the store. You can also use coconut aminos as a great alternative. It adds a sweet touch without the extra salt. For more flavor, add a splash of rice vinegar or a dash of chili oil. These sauces can make your meal exciting and fresh. For the complete recipe, check out the Full Recipe section. After you enjoy your chicken and broccoli stir fry, store leftovers right away. Use airtight containers to keep the food fresh. I recommend glass or BPA-free plastic containers. These help maintain taste and texture. Allow the dish to cool before sealing it. This step prevents moisture buildup inside the container. To freeze your stir fry, let it cool completely first. Then, transfer it to freezer-safe bags or containers. Press out as much air as you can to avoid freezer burn. When you're ready to eat, thaw it in the fridge overnight. Reheat it in a skillet over medium heat. Stir occasionally until heated through for the best texture. In the fridge, your leftovers will last about 3 to 4 days. Always check for signs of spoilage. Look for odd smells or changes in color. If it smells sour or looks mushy, it’s best to toss it. Staying aware of these signs keeps your meals safe and tasty. You can use several tasty alternatives to soy sauce. Try coconut aminos for a sweet and salty flavor. Tamari offers a gluten-free option. You can also use teriyaki sauce for a sweet twist. If you want something lighter, mix vinegar with a bit of honey and salt. Each option gives a unique flair to the dish. Yes, you can prepare chicken and broccoli stir fry in advance! First, marinate the chicken and chop your veggies. Store them separately in the fridge. You can stir-fry them when ready to eat. This keeps the veggies crisp and chicken juicy. For meal prep, cook a larger batch and divide into containers. This makes easy lunches or dinners for the week. I recommend jasmine rice or basmati rice for this dish. Both types of rice have a light and fragrant flavor that pairs well with stir fry. You can also use brown rice for a healthier option. It adds a nutty taste and more fiber. Cauliflower rice is a great low-carb choice too! To boost nutrition, add more vegetables like bell peppers, carrots, or snap peas. You can also include leafy greens like spinach or bok choy. For whole grains, swap jasmine rice with brown rice or quinoa. These additions increase vitamins and minerals while keeping the dish delicious. This post outlined a simple, tasty chicken stir fry. We covered the key ingredients, cooking steps, and helpful tips. You learned how to marinate chicken and enhance flavor. We also explored variations, storage tips, and some common questions. Stir fry is easy to make and great for any meal. Experiment with ingredients to suit your taste. Enjoy the process and satisfy your hunger with this healthy dish.

Chicken and Broccoli Stir Fry

Get ready to savor a delicious and healthy Zesty Chicken & Broccoli Stir Fry! This quick and easy recipe features marinated chicken, vibrant veggies, and a flavorful sauce that will elevate your dinner game. Perfect for a busy weeknight, this dish can be on your table in just 30 minutes. Click to explore the full recipe and create a mouthwatering meal that everyone will love! Enjoy your culinary adventure!
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Ingredients
  

1 pound boneless, skinless chicken breasts, thinly sliced

2 cups broccoli florets

1 bell pepper (any color), sliced

1 cup snap peas

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon sesame oil

1 teaspoon honey

1 teaspoon cornstarch mixed with 2 tablespoons water

2 tablespoons vegetable oil

Salt and pepper to taste

Cooked jasmine rice, for serving

Sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the sliced chicken, soy sauce, oyster sauce, sesame oil, and honey. Allow it to marinate for 15-20 minutes for enhanced flavor.

    Prepare the Stir Fry: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until it’s cooked through and just starting to brown, about 5-7 minutes. Remove the chicken from the pan and set aside.

      Add Vegetables: In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

        Stir-Fry: Toss in the broccoli, bell pepper, and snap peas, stir-frying for about 3-5 minutes until they are tender-crisp.

          Combine Ingredients: Return the cooked chicken back into the wok with the vegetables. Pour in the cornstarch mixture and stir well to combine. Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken and veggies nicely.

            Season: Taste and add salt and pepper as needed.

              Serve: Serve hot over cooked jasmine rice, garnished with sesame seeds on top.

                Prep Time: 20 mins | Total Time: 30 mins | Servings: 4