Description
Enjoy a savory, restaurant-style dinner at home with this easy Chinese-American classic. Featuring tender chicken strips and crisp broccoli florets tossed in a rich, glossy, and perfectly balanced savory sauce, this dish is a reliable weeknight favorite. By making it yourself, you control the quality of ingredients and sodium levels, ensuring a healthier and more satisfying meal for your entire family.
Ingredients
1.5 lbs chicken breasts, thinly sliced into strips
4-6 cups broccoli florets
2 medium onions, thinly sliced
2/3 cup low sodium soy sauce
1/4 cup brown sugar, packed
1.5 cups low-sodium beef broth
1/4 cup cornstarch
3/4 tsp grated ginger
1 tsp red pepper flakes
Canola oil spray as needed
Instructions
Heat a large wok or cast iron pan over medium-high heat and coat with canola oil spray.
Add the thinly sliced chicken strips and onions to the hot pan.
Cook the mixture for 5 to 10 minutes until the chicken is fully opaque and cooked through.
Steam the broccoli according to the package instructions until crisp-tender.
In a separate bowl, whisk together the beef broth, soy sauce, brown sugar, cornstarch, ginger, and red pepper flakes until smooth.
Add the cooked broccoli to the chicken and onions in the pan.
Pour the sauce mixture over the chicken and vegetables.
Cook while stirring constantly for 2 to 5 minutes until the sauce thickens and becomes glossy.
Serve immediately while hot.
Notes
Use tamari instead of soy sauce for a gluten-free version. You can adjust the red pepper flakes to increase or decrease the heat level to your preference. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Chicken Recipes
- Method: Stir-frying
- Cuisine: Chinese-American