Easy Asian Chicken and Broccoli Stir-fry Recipe

While Alise was thinking up a great recipe to pair with this week’s show, it came to mind how much I love stir-fry. They are easy to make and so tasty. It is a great one pot meal making method, and you can throw in just about anything. Here is a simple combination that I enjoy with detail on making a sauce, but if you need to save time, find your favorite Teriyaki or Asian sauce and use it in lieu of the marinade ingredients.


1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce

Garnish: toasted sesame seeds, optional

Serving suggestion: Jasmine rice


In a bowl, toss the chicken with scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Put on plate.

Get the skillet hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes (to taste). Stir-fry until the chicken gets a little brown, about 3 minutes. Add hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if you need to thin the sauce. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds. You can serve with rice, but you can cut out starch and carbohydrates by serving without.

Check out the video to see it in action: