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- 1 pound boneless skinless chicken thighs - 3 cups broccoli florets - 1 red bell pepper, thinly sliced - 3 cloves garlic, minced - 1-inch piece ginger, grated The main ingredients for this dish are simple yet key to its flavor. The chicken thighs provide a rich taste. Broccoli adds a nice crunch and bright color. The red bell pepper offers sweetness, while garlic and ginger give it a warm, spicy kick. - 3 tablespoons low-sodium soy sauce - 1 tablespoon oyster sauce - 1 tablespoon cornstarch - 2 tablespoons water The sauces are what make this stir-fry shine. Low-sodium soy sauce keeps it tasty without too much salt. Oyster sauce adds depth and umami flavor. The cornstarch mixed with water helps thicken the sauce, giving it a nice glaze that clings to the chicken and veggies. - 1 teaspoon sesame oil - Cooked jasmine rice - Optional toppings like sesame seeds or green onions Finally, we finish off the dish with sesame oil for a nutty aroma. Serving it over jasmine rice makes it filling and satisfying. If you want to impress, sprinkle sesame seeds or sliced green onions on top. This adds a lovely touch and extra flavor. For the Full Recipe, follow the steps to create this delightful dish! - Start by slicing 1 pound of boneless, skinless chicken thighs into thin strips. This helps the chicken cook evenly. - In a bowl, mix the chicken with 3 tablespoons of low-sodium soy sauce, 1 tablespoon of oyster sauce, 3 minced cloves of garlic, 1-inch grated ginger, and a pinch of salt and pepper. - Let the chicken marinate for about 15 minutes. This step adds great flavor. - While the chicken marinates, chop 3 cups of broccoli florets and slice 1 red bell pepper thinly. This keeps the veggies crisp and bright. - Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Wait until the oil shimmers. - Add the marinated chicken in a single layer. Cook for 4 to 5 minutes until it turns browned and cooked through. Remove the chicken and set it aside. - In the same pan, add the chopped broccoli and bell pepper. Stir-fry for about 3 to 4 minutes. You want the veggies to be vibrant and slightly tender. - Return the cooked chicken to the skillet. - In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour this over the chicken and veggies. - Stir quickly to combine. Cook for another 1 to 2 minutes. This thickens the sauce and coats everything nicely. - Drizzle 1 teaspoon of sesame oil over the stir-fry and toss once more. Taste to see if it needs more salt or pepper. - Serve the stir-fry hot over cooked jasmine rice. You can garnish with sesame seeds or sliced green onions for extra flavor. Find the Full Recipe for more details on this delicious dish! For the best stir-fry, use high heat. This helps cook the chicken fast and keeps it juicy. I recommend setting your stove to medium-high. This heat will create the right sizzle. Prep your ingredients before starting to cook. Having everything ready saves time and keeps your stir-fry fresh. To boost the taste, think about adding more spices. You can sprinkle some red pepper flakes for heat. Consider adding a splash of soy sauce for extra umami. Adjust seasoning to your taste. If it needs more salt, just add a little more soy sauce. Taste as you go. This way, you can create a dish that fits your flavor. Use a large skillet or wok for the stir-fry. A non-stick surface is best for easy cooking. This helps prevent food from sticking. You will also need a spatula to toss the ingredients. A good knife is key for chopping veggies and chicken. With the right tools, cooking becomes a lot easier and more fun. For the full recipe, check back to the beginning. {{image_2}} You can switch the chicken for shrimp or tofu. This change works well and keeps it tasty. For veggies, try snap peas or carrots instead of broccoli. These changes add different flavors and textures. You can explore new tastes by changing the sauce. Try teriyaki or hoisin sauce for a sweet twist. For a spicy kick, add chili garlic sauce or sriracha. Each sauce brings its own unique flavor to the dish. If you want a gluten-free meal, use tamari instead of soy sauce. It has the same great taste without gluten. You can also use coconut aminos, which is a nice alternative. To make it low-carb, skip the rice and serve with cauliflower rice instead. This keeps the meal light and healthy. You can still enjoy all the flavors while cutting carbs. For side dishes, serve your stir-fry with a simple salad or steamed veggies. These sides complement the main dish well. To make your dish pop, use colorful plates. Garnish with sliced green onions or sesame seeds. You can also arrange the food in a fun way on the plate. This makes your meal look extra special. For the full recipe, remember to check out the Sizzling Chicken & Broccoli Delight! To keep your Chinese Chicken & Broccoli Stir-Fry fresh, store it in airtight containers. Refrigerate your leftovers within two hours of cooking. This helps prevent bacteria growth. The stir-fry will stay fresh for 3 to 4 days in the fridge. If you want to keep it longer, freezing is a great option. Place the stir-fry in freezer-safe bags or containers. Make sure to remove as much air as possible. It can last in the freezer for up to 3 months. When it’s time to enjoy your leftovers, use safe reheating methods. The best way is to heat it on the stove. Add a splash of water or broth in a pan. This keeps the dish moist. Stir occasionally until heated through. You can also use a microwave. Cover the dish with a microwave-safe lid or wrap. Heat in short intervals, stirring in between, until hot. This method helps maintain the texture and flavor. Leftover Chinese Chicken & Broccoli Stir-Fry can last for about 3 to 4 days in the fridge. Always check for signs of spoilage before eating. If you see any mold or if it smells off, throw it away. Another sign is if the chicken feels slimy. These indicators mean it’s no longer safe to eat. Enjoy your meal, but make sure to store it properly for the best taste! Making this stir-fry takes about 30 minutes. You will spend 15 minutes prepping. The cooking time is also 15 minutes. This quick recipe is perfect for a busy weeknight dinner! If you do not have oyster sauce, you can use soy sauce as a substitute. Another option is to mix soy sauce with a bit of sugar. You can also use hoisin sauce for a sweeter flavor. Yes, you can prepare this stir-fry in advance. Cook the chicken and veggies, then let them cool. Store in an airtight container in the fridge for up to three days. When ready to eat, simply reheat on the stove or in the microwave. Enjoy your delicious meal again! For the full recipe, check the link above. In this blog post, we explored how to make a tasty Chinese Chicken & Broccoli Stir-Fry. We covered key ingredients like chicken, broccoli, and sauces. I shared step-by-step instructions to ensure your dish comes out perfect every time. We also discussed tips for adding flavor and tools to make cooking easier. Finally, I included variations and storage tips for your leftovers. Enjoy your cooking adventure and experiment with flavors to make this dish truly yours!

Chinese Chicken & Broccoli Stir-Fry

Looking for a quick and delicious dinner idea? Try this Chinese Chicken & Broccoli Stir-Fry! In just 30 minutes, you can enjoy tender chicken thighs, vibrant broccoli, and a savory sauce that will impress your taste buds. This flavorful recipe is easy to follow and perfect for busy weeknights. Click through to discover the full recipe, along with tips for enhancing flavor and serving suggestions to make it even more special!
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Ingredients
  

1 pound boneless, skinless chicken thighs, sliced into thin strips

3 cups broccoli florets

1 red bell pepper, thinly sliced

3 cloves garlic, minced

1-inch piece ginger, grated

3 tablespoons soy sauce (low-sodium)

1 tablespoon oyster sauce

1 tablespoon cornstarch

2 tablespoons water

2 tablespoons vegetable oil

1 teaspoon sesame oil

Salt and pepper to taste

Cooked jasmine rice (for serving)

Instructions
 

In a bowl, marinate the sliced chicken with soy sauce, oyster sauce, garlic, ginger, and a pinch of salt and pepper. Let it sit for 15 minutes to absorb the flavors.

    In a small bowl, mix cornstarch with water to create a slurry; set aside.

      Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook for about 4-5 minutes until browned and cooked through. Remove chicken from the pan and set aside.

        In the same skillet, add broccoli florets and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are vibrant and slightly tender.

          Return the cooked chicken to the skillet, then pour the cornstarch slurry over the stir-fry. Stir quickly to combine, allowing the sauce to thicken and coat the chicken and vegetables evenly. Cook for an additional 1-2 minutes.

            Drizzle sesame oil over the stir-fry and give it a final toss. Taste and adjust seasoning if necessary.

              Serve hot over steamed jasmine rice, garnishing with extra sesame seeds or sliced green onions if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Enjoy a delicious balance of flavors and textures in this easy-to-make stir-fry that celebrates classic Chinese cuisine!