One Pan Chicken and Broccoli Stir Fry | Dinner in 30 Minutes

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola oil is often more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is usually cheaper.

Combine chicken broth, soy sauce, brown sugar, sesame oil, and cornstarch in a bowl and whisk until combined.

Grate ginger and garlic, then add to the sauce mixture along with black pepper.

Set the sauce aside.

Slice broccoli into florets, mushrooms into thick slices, and onion into strips.

Cut chicken breasts into bite-sized pieces and season with black pepper.

Heat a large heavy skillet or wok over medium-high heat and add cooking oil.

Add chicken in a single layer and let it sear for a minute before stirring, cooking for about 5 minutes until fully cooked.

Transfer cooked chicken to a plate and set aside.

In the same skillet, add more oil, onions, mushrooms, and broccoli, cooking for 3 minutes until tender.

Reduce heat to medium-low and add the sauce to the skillet, simmering for 3-4 minutes until thickened.

Return chicken to the pan and stir for 30 seconds until warmed through.

Serve over fluffy white rice and garnish with toasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens