This chicken and broccoli recipe is easy to make by stir-frying chicken pieces with fresh broccoli in a mix of soy, ginger, garlic, and brown sugar. Serve with rice for an easy, pleasing dinner.
2 teaspoons canola oil
1 pound boneless skinless chicken thighs, cut into ¾-inch pieces
3 tablespoons cornstarch, divided
¾ cup thinly sliced onion
2 teaspoons minced fresh ginger
4 clove garlic cloves, thinly sliced
5 cups broccoli florets
¾ cup water
¼ cup soy sauce
1 tablespoon oyster sauce
1 tablespoon light brown sugar
¼ teaspoon crushed red pepper flakes, or to taste
1/4 teaspoon freshly ground black pepper
Gather all ingredients.
Heat oil in a large non-stick skillet over medium-high until shimmery, about 2 minutes. Meanwhile, stir together chicken and 1 tablespoon of cornstarch in a medium bowl until chicken is coated.
Add chicken to skillet in a single layer and cook, stirring often, until crisp and cooked through, about 6 minutes. Add onions, and cook, stirring often, until translucent, about 1 minute. Add ginger and garlic; cook, stirring constantly, until fragrant, about 1 minute. Transfer chicken mixture to a plate and set aside.
Add broccoli to empty skillet, and cook over medium-high, stirring occasionally, until bright green and heated through, 2 to 3 minutes.
Meanwhile, whisk together water, soy sauce, oyster sauce, brown sugar, crushed red pepper, black pepper, and remaining 2 tablespoons cornstarch in a small bowl until smooth, about 30 seconds.
Add cooked chicken mixture to broccoli in skillet; add soy sauce mixture and cook, stirring constantly, until broccoli and chicken are well coated, and sauce thickens, about 2 minutes.
Serve immediately. Enjoy!
