If your family loves Chinese takeout, you’ve got to try making it at home! Not only is a homemade stir fry healthier than restaurant versions, but it’s also quicker to prepare than it would take to order delivery! This one-skillet ginger chicken and broccoli stir fry is a great dish to start with because it’s so easy to make.
Why You’ll Love This Ginger Chicken and Broccoli
This ginger chicken and broccoli is perfect for weeknight dinners. It’s made with just one pan and can be on your table in less than 30 minutes. It’s filled with fresh veggies and protein-packed chicken breast, and you know exactly what is going into it. Lots of fresh ginger and garlic means it’s just as flavorful as your favorite takeout but much better for you.
Tips For Success on This Ginger Chicken and Broccoli
-Do all the prep work first. Because this dish cooks so quickly, you’ll need to make sure everything is chopped and the sauce is whisked and ready to go before you start cooking.
-Use the largest skillet you have. You want the chicken and veggies to sear rather than steam, so you’ll need plenty of room in the skillet. I prefer a non-stick skillet for stir-fry dishes.
-If you like softer broccoli, chop it into smaller pieces, as it will cook more quickly. If you like your broccoli more crisp, keep the pieces larger.
-Ginger paste is one of my favorite shortcuts. It’s sold in a tube near the fresh herbs at the grocery store and makes things go much more quickly! If you have fresh ginger, grating it with a microplane zester is my favorite method of getting it really fine.
-To make this dish gluten-free, use coconut aminos or tamari in place of soy sauce.
-Frozen broccoli can be used.
-Use any veggies you want in place of broccoli, or in addition to the broccoli. Carrots, snap peas, and zucchini are all delicious!
-Tapioca starch or arrowroot starch may be used in place of corn starch.
Make it a meal!
-Serve with steamed brown rice or quinoa.
-For a lower carb option, add in more veggies, or serve with cauliflower rice.
One Pan Ginger Chicken and Broccoli
-Prep Time: 10 minutes
-Cook Time: 15 minutes
-¼ cup low sodium soy sauce
-2 cloves garlic, minced
-1 tbsp fresh ginger paste or fresh grated ginger
-2 tbsp rice vinegar
-2 tsp honey
-1 tbsp sesame oil
-3 tbsp water, divided
-1 tsp cornstarch
-¼ – ½ tsp red pepper flakes (to taste)
-12 oz fresh broccoli
-1 lb boneless skinless chicken breast
-1 tbsp neutral oil
-Make the ginger sauce. Whisk together the soy sauce, garlic, ginger, rice vinegar, honey, sesame oil, 2 tbsp water, corn starch and red pepper flakes. Set aside.
-Chop broccoli into florets. Set aside.
-Cut the chicken breast into half inch cubes. Pat dry with a paper towel and season with salt and pepper.
-Heat a large nonstick skillet or wok over high heat. Add the oil.
-Add the chicken and cook until all sides of the chicken are browned, about 5 minutes.
-Lower the heat to medium and add the broccoli and remaining 1 tbsp of water. Cover and let the broccoli steam for -1-2 minutes.
-Remove the lid and pour in the sauce. Continue to cook, stirring, until the sauce is thickened and the chicken is cooked through, about 3-4 minutes