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–+ servings

Chicken and Broccoli Stir Fry

A simple 30 minute stir fry weeknight dinner. Made with chicken, broccoli, almonds, and a savory sauce.
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Total Time: 30 minutes
Servings: 4

Ingredients

For the sauce:

  • 1/2 cup vegetable broth or water
  • 1/4 cup soy sauce
  • 2 Tablespoons cooking sherry
  • 2 Tablespoons honey
  • 3 teaspoons corn starch
  • 2 teaspoons sesame oil

For the stir fry:

  • 1 pound skinless boneless chicken tenderloins (cut into 1-1.5 inch pieces)
  • 1 tablespoon vegetable oil olive oil or canola oil also works
  • 1/4 teaspoon black pepper

For the vegetables:

  • 1 cup broccoli florets chopped
  • 4 medium carrots peeled, then use the peeler and continue peeling the carrot into long strips
  • 1 cup celery chopped (about 1/2 a stalk)
  • 1 medium red bell pepper chopped
  • 1 medium green bell pepper chopped
  • 1 cup baby bella mushrooms chopped
  • 1 bunch green onions sliced
  • 1/2 cup sliced almonds
  • 2 cloves garlic minced
  • 1 1/2 teaspoons corn starch
  • 1/2 teaspoon ground ginger

Instructions

  • Make the sauce: In a small bowl, whisk together broth, soy sauce, sherry, honey, corn starch, and sesame oil until smooth and combined. Set aside.
  • Heat a large wok or skillet over high heat. Add the oil and swirl to coat. Add the chicken pieces and pepper. Stir fry until cooked through, about 5 minutes. Remove chicken from pan onto a plate. Cover with a paper towel and set aside.
  • To the pan, add the broccoli, carrots, celery, red bell pepper, green bell pepper, mushrooms, green onions, almonds, garlic, corn starch, and ginger. Add a little more oil if needed, and stir fry until crisp-tender. About 7-10 minutes. It will seem like a lot of vegetables, but they cook down. You can stir fry in two batches if needed.
  • Add the chicken and sauce to the pan with the vegetables and stir to evenly coat chicken and vegetables with sauce. Cook until slightly thickened (about 1 minute).
  • Serve immediately with brown rice, quinoa, or cauliflower rice.