Stir Fried Chicken & Broccoli
Submitted by loural1
Classic chicken and broccoli stir-fry loaded with mushrooms, carrots, and bok choy in a ginger-sherry sauce. Better than takeout, on the table in 40 minutes, and packed with vegetables.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minYou know that chicken and broccoli you order from the takeout spot? This is that, but with actual vegetables you can identify and a sauce that doesn’t leave a slick on the roof of your mouth.
Strips of chicken breast get a fast sear with fresh ginger, then join forces with broccoli, carrots, mushrooms, and bok choy in a light sherry and soy sauce that just barely glazes everything.
The technique here is all about stages: sear, set aside, repeat. It keeps every ingredient at its best instead of steaming into one sad pile.
Forty minutes, one wok, and you’ve got a veggie-packed dinner that’ll make the delivery app jealous.
Kitchen Tips
- Get the oil rippling hot before adding the chicken. If it doesn’t sizzle on contact, your wok isn’t ready.
- Cut the chicken into even strips so everything cooks at the same rate. Uneven pieces mean chewy bites mixed with overcooked ones.
- Don’t skip the bok choy. It goes in last and only needs a minute. That fresh crunch at the end makes the whole dish sing.
- Low-sodium soy sauce keeps this on the lighter side without sacrificing flavor. The sherry and ginger do most of the heavy lifting.
Ingredients
Directions
In wok or large heavy skillet, heat oil over High heat.
Gradually add chicken to very hot oil with ½ of minced gingerroot.
Stir-fry for 2 minutes.
Remove from Wok.
Set aside.
Add onion and stir-fry for 2 minutes.
Set aside with chicken.
Add broccoli, carrots, mushrooms and rest of gingerroot to wok.
Stir fry for 2 minutes.
Add a little water, if necessary to prevent sticking.
Mix stock, sherry and soy sauce.
Pour over broccoli.
Cover and steam for 2 minutes.
Stir in onions and chicken.
Mix cornstarch and water.
Stir into wok.
Bring to boil.
Add chinese cabbage, bok choy or green cabbage.
Stir and cook for 1 minute until crisp-tender.
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