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Super Quick Chicken with Broccoli

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This Super Quick Chicken with Broccoli and Carrot Stir Fry is a fast, healthy, and flavorful dish made with lean chicken, crisp vegetables, and a savory sauce. Ready in just 15 minutes, it’s perfect for busy weeknights or meal prep, providing a delicious and nutritious meal.

 

Ingredients

    • 300 grams broccoli florets
    • ½ carrot, julienned
    • 3 cloves garlic, minced
    • 250 grams boneless, skinless chicken breast, thinly sliced
    • Pinch of salt
    • Pinch of black pepper
    • 23 tablespoons vegetable oil
    • 1 tablespoon light soy sauce
    • 2 tablespoons oyster sauce
    • ½ teaspoon dark soy sauce (optional)
    • ½ cup water
  • For the Cornstarch Slurry:
    • 1 teaspoon cornstarch + 23 teaspoons water

Instructions

  • Prep the Veggies and Chicken: Cut the broccoli into bite-sized florets, julienne the carrot, and slice the chicken thinly.
  • Heat the Pan: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Cook the Chicken: Add the thinly sliced chicken to the pan, season with salt and black pepper, and stir fry for 3-4 minutes until nearly cooked through.
  • Add the Vegetables: Introduce the broccoli and carrots to the pan. Stir well and cook for another 2-3 minutes until the vegetables begin to soften.
  • Make the Sauce: Add the light soy sauce, oyster sauce, dark soy sauce (optional), and ½ cup water. Let it simmer to allow the flavors to meld.
  • Thicken the Sauce: Mix the cornstarch with water to create a slurry, then stir it into the stir fry. Cook for another minute until the sauce thickens and becomes glossy.
  • Serve: Once the vegetables are tender and the chicken is fully cooked, remove from heat and serve hot over steamed rice or noodles.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in the microwave or on the stovetop, adding a splash of water if the sauce thickens too much.