Spicy Chicken Stir Fry With Broccoli

Savor the flavors of Asia with this quick and easy Spicy Chicken Stir Fry With Broccoli, a harmonious blend of tender chicken, crunchy broccoli, and aromatic ginger, all tossed in a sweet and spicy sauce that will leave you craving for more.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound broccoli florets
• 1 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon cornstarch
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

In a small bowl, whisk together soy sauce, honey, and cornstarch. Set aside.

In a separate bowl, toss chicken with salt, pepper, and red pepper flakes until coated.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.

Remove chicken from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add chopped onion and cook until softened, about 3-4 minutes.

Add minced garlic and cook for an additional minute.

Add broccoli florets and grated ginger to the skillet. Cook, stirring occasionally, until broccoli is tender, about 3-5 minutes.

Return chicken to the skillet and pour in the soy sauce mixture.

Stir everything together until the sauce has thickened, about 1 minute. Serve hot and divided among four plates.

Notes

Use fresh broccoli for the best flavor and texture. You can also use frozen broccoli, but thaw it first and pat dry with paper towels to remove excess moisture.

For a spicier stir-fry, add more red pepper flakes or use hot sauce like sriracha to taste.

If you prefer a milder flavor, reduce or omit the red pepper flakes. If using a wok, cook over high heat to achieve the perfect stir-fry.

Make sure to not overcrowd the skillet or wok, cook the chicken in batches if necessary, to ensure everything cooks evenly.

You can serve this stir-fry with steamed rice, noodles, or enjoy it on its own as a low-carb option. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Reheat until hot and crispy before serving.

Nutrional Value

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 2.5g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 30g