Chicken Broccoli Stir-fry


April 18, 2015

Author: KatieChin

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There’s Meatless Mondays and Throwback Thursday, why not try Stir-Fry Sundays on for size?  That’s right, folks!   I’m setting out to put Stir-fries on everyone’s table on Sunday nights.  Why? Because stir-fries are easy peasy, healthy, delicious and a great way to kick off your busy week by making use of whatever veggies you may have in your fridge, garden or CSA box.  This is a simple and yummy recipe for Chicken Broccoli Stir-fry.  Add some hot steaming jasmine or brown rice and you have a complete meal on your table in minutes.  You can use whatever veggies you like in place of the broccoli and red bell pepper in this recipe but me and my kids think it’s a winning combo.   Most of my friends’ kids turn their noses up at the sight of broccoli but whenever they come over and I make this, they gobble it right up because the succulent and tender crisp broccoli is tossed in an incredibly flavorful sauce along with moist pieces of chicken.    They really don’t seem to mind that they’re eating broccoli when I make this dish.   My friend Rita jumped up and hugged me when she saw her son Dasch clean his plate and ask for more.  I like to get premium oyster sauce at the gourmet section of World Market. 


1 pound boneless skinless chicken breast or chicken thigh

1 teaspoon cornstarch

1 teaspoon salt

1/2 teaspoon white pepper

1 pound broccoli florets

1/4 cup chicken broth

1/4 cup oyster sauce

2 tablespoons cornstarch

3 tablespoons canola oil

1 teaspoon finely chopped fresh ginger

1 garlic clove, minced

2 tablespoons canola oil

1 red bell pepper, thinly sliced

1/2 teaspoon salt

1/2 cup chicken broth


  • Toss the chicken 1 teaspoon cornstarch, 1 teaspoon salt and white pepper in a bowl. Cover with plastic wrap and refrigerate for 20 minutes.
  • Blanch broccoli: Place broccoli in boiling water for 1 minute. Remove and drain. Rinse with cold water and drain. Mix 1/4 cup chicken broth, the oyster sauce and 2 tablespoons cornstarch. Set aside.
  • Heat a large non-stick frying pan or wok over medium-high heat until hot. Add the 3 tablespoons oil, beef, ginger and garlic and stir-fry until chicken turns white, about 3 minutes. Transfer chicken to a plate.
  • Add 2 tablespoons oil to the frying pan or wok. Add the broccoli and 1/2 teaspoon salt and stir-fry for 1 minute. Stir in 1/2 cup chicken broth and heat until boiling. Add reserved chicken and heat until mixture boils. Stir in cornstarch mixture and cook until thickened, about 15 seconds. Dish out and serve immediately with hot jasmine rice.