My son is obsessed with chicken and broccoli whenever we order in Chinese food, but he never liked the version I made at home so I was determined to make it more like the restaurant version so that he would gobble it up in the same excited way.
I finally succeeded and this simple stir fry has been added to our regular rotation. It’s nothing groundbreaking, but it is kind of perfect for what it is!
When I ask him to pick dinner, this is what he asks for. Which makes me so happy because my daughter always chooses pizza or mac and cheese…
My Favorite Chicken & Broccoli Stir Fry
Makes 4 servings
Ingredients:
- 1 cup chicken broth
- 1/3 cup tamari (or soy sauce)
- 3-5 garlic cloves, minced or pressed
- 2 tsp sesame oil
- 2 Tbs cornstarch
- 1 Tbs honey
- 2 Tbs grated ginger (I buy mine jarred)
- 1 Tbs vegetable oil
- 1 lb chicken breasts or thighs, cut into one inch pieces
- 2 heads broccoli, cut into small pieces
- 1 cup salted cashews
- 4 cups cooked rice (brown or white)
- White sesame seeds for garnish
Directions:
- In a medium bowl, mix the chicken broth, tamari, garlic, and cornstarch until the cornstarch is dissolved.
- Add the honey and ginger and mix until well combined.
- Heat the vegetable oil in a large skillet or wok over medium high heat and cook the chicken, stirring occasionally, until just cooked through. Transfer the chicken to a plate.d
- Add the broccoli and sauce to the pan and cook, covered, for 4-5 minutes, stirring occasionally.
- Add the chicken back into the pan along with the cashews. Stir and cook for another few minutes until everything is good and coated with sauce.
- Plate the rice then top with the stir fry mix.
- Sprinkle sesame seeds on top.
- Enjoy!
