Chicken and Broccoli Stir-fry

Craving Chinese take-out but don’t want to leave the house? This recipe is for you! This chicken and broccoli stir-fry provides all the comfort of the popular take-out dish right from home!

This is a recipe that I love to make for the family every now and then and is always a hit! This recipe does contain some sodium and a little sugar, but I will share how it can be modified for a baby!

Jump to:

• What You'll Need
• Step By Step Instructions
• Ingredient Substitutions
• Recipe Notes
• 📖 Recipe
• 💬 Comments

What You'll Need

Here is what you'll need to make this chicken and broccoli stir-fry:

• Chicken: Source of protein. I used chicken breast, but chicken thighs also work well here.
• Broccoli: Nutrient-dense vegetable.
• Low Sodium Soy Sauce: Main base for the sauce.
• Oyster Sauce: For added flavor. This can be made without oyster sauce, but I find that it adds so much flavor and makes the dish taste more authentic.
• Cornstarch: Used to thicken the sauce.
• Egg Whites: Used to seal moisture within the chicken.
• Chicken Stock: Another base ingredient for the stir-fry sauce.
• Ginger: Adds a slight spice to the sauce.
• Garlic: Used to add flavor.
• Brown Sugar: Adds a slight sweetness to the stir-fry sauce.
• Oil: Used to cook the chicken.

Step By Step Instructions

1. Slice the chicken into small thinly sliced strips. Add low sodium soy sauce, cornstarch, egg white, and water and mix thoroughly for a few minutes, massaging until all of the chicken is fully coated. Set aside and let it marinate for a few minutes.
2. Add broccoli to a pot of boiling water. Boil for 3 minutes and drain.
3. In a separate bowl, mix the chicken stock, low sodium soy sauce, oyster sauce, ginger, garlic, cornstarch, brown sugar, and black pepper until combined. 
4. Add 2-3 tablespoons of oil to a hot pan and add the chicken (making sure the pieces all touch the pan and that they don’t overlap). Let the chicken pieces cook for a few minutes per side until golden brown. 
5. Add the cooked broccoli to the pan and mix. 
6. Add the sauce to the pan and toss everything together until the sauce begins to thicken. Serve with white rice or noodles!

Ingredient Substitutions

• Chicken breast: Chicken breast may be substituted with chicken thighs or chicken tenders.
• Soy sauce: You may substitute the soy sauce with coconut aminos for a lower sodium option.
• Chicken stock: You may substitute the chicken stock with water, but the chicken stock adds more flavor. You may also substitute it with a sodium-free stock.
• Cornstarch: Cornstarch is used as a thickener and may be replaced with all-purpose flour.
• Egg white: The egg white is used to provide moisture to the chicken. When it is combined with the cornstarch and chicken, it creates a layer that helps lock the moisture inside the chicken breast, but this step can be omitted. If you skip this step, just make sure to carefully watch the chicken so that it does not overcook and dry out.

Recipe Notes

This chicken and broccoli recipe is not specifically a baby recipe, but a family recipe that I like to accommodate for my baby. Once I cook the chicken, I set aside a few pieces for my son before adding the sauce mixture to the pan. Occasionally, I will make him a separate sauce with a small amount of coconut aminos and water, but I usually serve him the chicken pieces as is. The cornstarch/egg white marinade helps keep the chicken moist and easy for my son to eat!

You may also like:

• Creamy Mushroom Chicken
• Beef and Broccoli Stir-fry
• Broccoli and Cheese Bites

📖 Recipe