Pat's Broccoli and Chicken Stir-Fry
Cooked broccoli makes the Neelys recipe come together in a snap. If you don't have cooked broccoli on hand already, boil your broccoli in the wok before starting to stir-fry.
Cooked broccoli makes the Neelys recipe come together in a snap. If you don't have cooked broccoli on hand already, boil your broccoli in the wok before starting to stir-fry.
- 2 tablespoons soy sauce
- 4 cloves garlic minced
- 1/2 tablespoon sesame oil
- 1 tablespoon orange juice
- 1 tablespoon light brown sugar
- 4 green onions sliced
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon cornstarch
- hot cooked rice for serving
- 1 pound boneless, skinless chicken thighs, cut into 1/2-i
- 1/2 teaspoon red pepper flakes or more if desired
- 1 tablespoon peanut oil plus more as needed
- 2 tablespoons peeled and chopped fresh ginger
- 4 cups broccoli florets, pre-cooked
- Carbohydrate 17.9503714761171 g
- Cholesterol 0 mg
- Fat 7.17123813218095 g
- Fiber 3.20143331315979 g
- Protein 5.03972521687243 g
- Saturated Fat 1.13792458439686 g
- Serving Size 1 1 to 4 serving (373g)
- Sodium 16.6319583541727 mg
- Sugar 14.7489381629573 g
- Trans Fat 0.50291520894795 g
- Calories 144 calories
Step-by-step
- In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve.
- Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.
- Add enough peanut oil to the hot wok to coat the bottom. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute. Add the chicken back to the wok along with the broccoli florets and stir to warm through.
- Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds.
- Transfer to a serving bowl and serve with rice.
Pat's Speedy Broccoli Chicken Stir-Fry: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner often feels like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending laundry pile, a quick and satisfying meal is a true lifesaver. That's why I've fallen head over heels for this Pat's Broccoli and Chicken Stir-Fry recipe. It's a weeknight warrior, ready in under 20 minutes, and packed with flavor that'll make everyone happy.
The beauty of this stir-fry lies in its simplicity. No complicated techniques or obscure ingredients are needed. Just a few pantry staples and some fresh produce, and you’re on your way to a culinary masterpiece. I especially love that it utilizes pre-cooked broccoli. This genius time-saving hack cuts down the cooking time dramatically, making it perfect for those evenings when you’re already running behind schedule. If you don't happen to have pre-cooked broccoli, a quick blanch in boiling water works just as well.
The sauce is the star of this dish. A harmonious blend of soy sauce, orange juice, brown sugar, rice vinegar, and a touch of sesame oil creates a symphony of sweet, tangy, and savory flavors. The red pepper flakes add a subtle kick, but feel free to adjust the amount to your preference. I often double the recipe to have leftovers for lunch the next day – a fantastic way to stretch a quick weeknight dinner into two delicious meals. This dish also freezes wonderfully, so I occasionally make a double batch and freeze half for a future busy weeknight.
Beyond the Stir-Fry: This recipe is a blank canvas for culinary creativity. Feel free to experiment with different vegetables to suit your taste and what’s in season. Bell peppers, carrots, snap peas, and mushrooms would all be fantastic additions. You can also swap the chicken for shrimp, tofu, or beef for a protein twist. And don't hesitate to add other aromatic ingredients like scallions or even a dash of ginger to give it an extra layer of depth. The possibilities are truly endless!
Serving Suggestions: This stir-fry is delicious served over fluffy white rice, brown rice, or even quinoa for a healthier option. I often garnish mine with a sprinkle of sesame seeds for an added textural element and a touch of visual appeal. A side of steamed broccoli or a simple salad would complement the dish beautifully. It's a versatile meal that can be adjusted to fit any dietary needs or preferences.
This Pat's Broccoli and Chicken Stir-fry isn't just a recipe; it's a testament to the fact that healthy and delicious meals don’t have to be time-consuming. It's a recipe that I wholeheartedly recommend to every busy mom, working professional, or anyone who appreciates a quick and flavorful weeknight dinner. Give it a try and let me know what you think! I'm confident it will quickly become a staple in your kitchen repertoire.
Tips for Success:
- Pre-cooked broccoli is your friend: Seriously, this is the key to getting this dish on the table quickly.
- Don't overcrowd the wok: Cook the chicken in batches to ensure it cooks evenly and doesn’t steam.
- Adjust the spice level to your liking: Start with a small amount of red pepper flakes and add more if you prefer a spicier stir-fry.
- Get creative with your vegetables: Experiment with different vegetables to make this your own.
Enjoy!
