Chicken and Broccoli Stir Fry
Tender chicken and broccoli tossed in a deliciously simple stir fry sauce.
Foto: Spend With Pennies
Ingredients
- 1 ½ tablespoon olive oil (divided)
- 1 medium onion (sliced into thin strips, about 1 ½ cups)
- 4 cloves garlic (minced)
- 1 ½ pound boneless skinless chicken thighs (cut into 2 inch pieces)
- 1 ½ teaspoons cornstarch
- ⅓ cup less sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon chili paste
- 3 cups broccoli florets (bite size pieces)
- cooked white rice (for serving, optional)
Steps
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Heat a large stainless steel skillet over medium-high heat. Add ½ tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.
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Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.
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While the chicken is cooking, stir together the soy sauce, honey, and chili paste. Add the sauce to the skillet and stir to combine.
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Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.
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Store this in an airtight container for up to 3 days. Reheat in the microwave or on the stove. This can be stored in one large container or portioned into individual servings for storage and reheating.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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