Stir Fry of Broccoli & Chicken

Not every chicken-and-broccoli stir fry leans on soy sauce. This one goes Italian, seasoning crisp broccoli, peppers, and thin-sliced chicken breast with basil, thyme, rosemary, and a finishing shower of Parmesan. It’s light, fast, and loaded with protein.

There’s a chef’s trick up front. Pound the chicken thin, then freeze it just until firm but not rock-solid, which lets you slice it into clean, paper-thin strips that cook in about a minute. Thin strips also mean the chicken stays tender instead of turning to rubber.

Another smart move: don’t shake the water off the rinsed broccoli. Those clinging droplets steam the florets right in the covered pan, so they turn crisp-tender without any extra liquid or fuss.

Add the chicken last, just long enough to cook through, then a quick blast of high heat to drive off the excess moisture. Parmesan over the top, and dinner’s on the table in about 35 minutes.

Chef Tips

• Partially freeze the chicken before slicing. Firm meat cuts into clean, thin strips that cook fast and stay tender.
• Don’t shake the water off the broccoli. The clinging droplets steam it crisp-tender in the covered pan.
• Cook the thin chicken strips only briefly, about a minute, so they don’t overcook and toughen.
• Finish over high heat to reduce the liquid, so the dish isn’t watery on the plate.

Variations

• Use red, yellow, or green peppers, or a mix, for color.
• Add a squeeze of lemon or a pinch of red pepper flakes for brightness and heat.
• Serve over rice, pasta, or polenta to make it a fuller meal.