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Chicken and broccoli stir-fry served oven white rice in a black bowl.
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5 from 10 votes

Chicken and Broccoli Stir Fry

Craving Chinese take-out but don’t want to leave the house? This recipe is for you! This meal provides all the comfort of the popular take-out dish right from home!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: dinner
Cuisine: Chinese
Servings: 4 people
Author: Lily Payen

Ingredients

For the Chicken Marinade and Broccoli

  • 1 lb chicken breast
  • 1 cup broccoli florets
  • 1 tbsp low sodium soy sauce
  • 2 tbsp cornstarch
  • 1 egg white
  • 1 tbsp water
  • 2-3 tbsps oil

For the Sauce

  • 1 cup chicken stock
  • ¼ cup low sodium soy sauce
  • 2 tbsp oyster sauce
  • 2 tsp grated ginger
  • 2 tsp grated garlic
  • 4 tsp cornstarch
  • 2 tbsp brown sugar
  • 1 tsp black pepper
US Customary - Metric

Instructions

  • Slice the chicken into small thinly sliced strips. Add the 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.
  • Add broccoli to a pot of boiling water. Boil for 3 minutes and drain. Immediately add cold water to the bowl so that the broccoli stops cooking. It will cook more in the sauce at the end.
  • In a separate bowl, mix the chicken stock, low sodium soy sauce, oyster sauce, ginger, garlic, cornstarch, brown sugar, and black pepper until combined.
  • 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.
  • Add the cooked broccoli to the pan and mix.
  • Add the sauce to the pan and toss everything together until the sauce begins to thicken. Serve with white rice or pasta!

Notes

This 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!

Nutrition

Calories: 282.77kcal | Carbohydrates: 17.99g | Protein: 27.46g | Fat: 10.8g | Saturated Fat: 1.37g | Polyunsaturated Fat: 2.57g | Monounsaturated Fat: 5.66g | Trans Fat: 0.04g | Cholesterol: 74.38mg | Sodium: 1137.86mg | Potassium: 610.19mg | Fiber: 0.96g | Sugar: 7.5g | Vitamin A: 180.29IU | Vitamin C: 21.78mg | Calcium: 31.88mg | Iron: 1.25mg

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