Week 1dinner·30 min·4 servings·easy
Ginger-Garlic Chicken & Broccoli Stir-Fry
East Asia (Chinese home-style inspired)
Ingredients
- 1 lb boneless skinless chicken breasts
- 4 cups broccoli florets
- 3 cloves garlic
- 1 tbsp minced fresh ginger
- 0.5 medium yellow onion
- 1 medium bell pepper
- 3 tbsp low-sodium soy sauce
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp cornstarch
- 4 cups cooked white or brown rice
- 0.25 tsp red pepper flakes
Steps
- 1Slice chicken thinly against the grain. Toss with 1 tbsp soy sauce and cornstarch; set aside 5 minutes.
- 2Whisk remaining soy sauce, rice vinegar, honey, and 2 tbsp water for the sauce.
- 3Heat 1 tbsp oil in a large skillet or wok over high heat. Stir-fry chicken until just cooked, 3–4 minutes; remove.
- 4Add remaining oil, sliced onion, bell pepper strips, and broccoli. Stir-fry 4–5 minutes until crisp-tender; add a splash of water if needed to steam.
- 5Add minced garlic and ginger; cook 30 seconds. Return chicken, pour in sauce, and toss 1–2 minutes until glossy. Serve over rice; finish with red pepper flakes if desired.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
chickenstir-frybroccoliriceweeknightEast-Asian
