I love stir-fry’s, there are very few vegetables that I don’t like and I prefer my stir-fry’s packed with them, however sometimes it’s nice to just fix a simple stir-fry and save yourself all that chopping! This was a delicious dinner that I whipped up in less than an hour. It’s a really simple stir-fry that just has chicken and broccoli as the main ingredients. The sauce was really good too, and I served it over brown rice. Great weeknight (or weekend) meal!
– 2 large boneless, skinless chicken breasts
– 3 cloves of garlic, minced
– 1 tsp. ground ginger, the original recipe called for chopped ginger, but the spice was all I had on hand
– 1 cup chicken broth
– 3 tbsp. soy sauce
– 2 tsp. sugar
– 2-3 cups broccoli florets, can use fresh or frozen
– 2 tsp. cornstarch
Begin by slicing up your chicken breasts. I like to do mine in a bit smaller of pieces, so I don’t have huge chunks of chicken, but you can certainly slice your chicken closer to 1 inch pieces.
Place your chicken, garlic, and ginger in a large pan and cook over medium heat until the chicken is white and mostly cooked through.
Add 3/4 cup of the broth, the soy sauce, and the sugar to the pan with your chicken. Cover the pan with a lid and cook about 5 minutes, stirring a few times.
Add the broccoli to the pan, cover and cook for an additional 5 minutes, or until the broccoli are crisp yet tender, and the chicken no longer has any pink in the middle.
Mix cornstarch with the remaining 1/4 cup of chicken broth; stir into the chicken mixture. Cook, uncovered, stirring frequently, until the sauce is thickened, about 10 minutes or so.
Serve over brown rice.