Ginger Chicken Stir-Fry with Broccoli

This turned out really well. It’s a healthier take on a traditional Chinese stir-fry dish. You can add whatever vegetables you want to it. I stuck with only broccoli. You could even substitute the chicken with shrimp or beef.

Ginger Chicken Stir-Fry with Broccoli
Serves 2
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 lb. boneless skinless chicken, cut into 1-inch pieces
  2. 1 1/2 tablespoons coconut oil
  3. 4-5 cups (12 -14 oz) fresh broccoli, florets
  4. 1 small onion, cubed or sliced (I omitted)
  5. 1/2 cup chicken broth
  6. 1/4 cup water
  7. 1/4 cup GF soy sauce
  8. 2 tablespoons brown sugar
  9. 1 1/2 tablespoons grated ginger
  10. 5 cloves garlic, grated
  11. 1/2 teaspoon red pepper flakes
  12. 1 1/2 tablespoons cornstarch (or arrowroot starch)
  13. 1/4 teaspoon black pepper
  14. 1/2 teaspoon sesame oil
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Instructions
  1. In a medium mixing bowl, combine the chicken broth, water, soy sauce, brown sugar, grated ginger, garlic, red pepper flakes, black pepper, sesame oil, and cornstarch. Whisk until the cornstarch dissolves and set aside.
  2. In a large pan, heat 1 tablespoon of oil
  3. When the oil is hot, add the chicken and cook, for 5-7 minutes or until the chicken starts to brown. Remove chicken to a plate and set aside.
  4. Add the remaining 1/2 tablespoon of oil to the pan, saute the broccoli until the broccoli turns bright green.
  5. Add the sauce prepared in step 1 to the pan. Toss to coat, when the sauce starts to thicken (1-2 minutes), add the chicken back into the pan and just toss to coat everything and cook for about another 5 minutes to make sure chicken is cooked.
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