Introduction
Stir-fry is one of the most iconic ways of making a fast weeknight meal. It’s easy, fast, relatively healthy, and often cheap to make.
This version uses both chicken and broccoli, and includes a sauce to eat with your rice/noodles.
Protein and Vegetable Options
While the recipe calls for diced chicken and broccoli florets, you can use just about anything here.
If you want to use chicken, both thigh and breast meat will work. However, thighs are harder to overcook, so I officially recommend using thighs.
For vegetables, you can use broccoli, cauliflower, brussels sprouts, or anything else that’s a medium size and tastes great when charred.
Rice or Noodles: Easy Additions
Both rice and noodles make great additions or “bases” for this teriyaki stir-fry. I use rice more often, but the recipe makes enough sauce for noodles as well.
While I’m not a huge fan of brown rice, you can certainly use it here. You could also use fried rice for an extra bit of flair.
Recipe and Conclusion
Below I’ve listed the ingredients, ingredient amounts, and steps for making this teriyaki stir-fry. For a similar fast and easy dinner, check out my chicken fried rice.
You can also follow me on Wix or Pinterest so you don’t miss my future posts. My next post will be a recipe for banana and yogurt muffins. If that sounds good to you, be sure to follow 🙂
Ingredients
1 lb boneless skinless chicken, diced, 454 grams
1-2 Tbsps vegetable oil*, 14-28 grams
Florets from 2 broccoli crowns, trimmed to bite-sizes pieces, 125 grams
For the sauce**:
2 Tbsps brown sugar, 24 grams
2 Tbsps honey, 28 grams
4 Tbsps soy sauce, 60 grams
3/4 cup beef broth, 170 grams
1 Tbsp rice vinegar, 15 grams
1 tsp garlic powder, 4 grams
1/2 tsp kosher salt, 3 grams
Large pinch of ground ginger, about 1/2 tsp
1 tsp corn starch***, 3 grams
Preparation
Cover your chicken (and broccoli, if desired) in vegetable oil and preheat a large pan over medium-high heat. Once preheated, cook until the chicken is browned and cooked through, about 10 minutes, stirring occasionally.
While the chicken is cooking, make the sauce by combining all ingredients in a medium bowl. Add the sauce to the cooked chicken and broccoli and cook until desired thickness is reached. Serve over rice or noodles.
Notes
* I find oiling the broccoli to be unnecessary, but it can help add flavor and keep it from sticking.
** This recipe makes a lot of sauce, so the chicken and broccoli will be swimming in sauce when you first add it in. If you’d prefer, you can add the sauce to a small sauce pan until it’s thickened.
If you don’t care to make the sauce, a few glugs of your favorite pre-made sauce would also work.
*** Corn starch settles to the bottom very quickly, and can get left behind in the bowl. If that happens the sauce won’t thicken, so be sure to stir the sauce just before adding it in.
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