30-minute Chicken And Broccoli Stir-fry Recipe

30-minute Chicken And Broccoli Stir-fry Recipe :-When it comes to our household, the Chicken and Broccoli Stir-Fry has quickly become a favourite among the whole family. The best garlicky soy sauce is used to mix tender chicken and a variety of vegetables in this stir-fry dish that can be prepared from scratch. It’s a dinner that can be prepared in only thirty minutes!

30-minute Chicken And Broccoli Stir-fry Recipe

Why You’ll Love This Recipe ?

• Prepared in thirty minutes.
• Able to adapt. Utilise any form of vegetable, whether it be fresh or frozen, that you have available.
• Suitable for children. My team is so enamoured with the sauce’s combination of sweet and savoury flavours that they choose not to grumble about the presence of broccoli in it!
• That is very good. This is a dinner that you can feel good about serving because it has a lot of vegetables and chicken that is lean and rich in protein.

Ingredients :

• 3 Tablespoons low-sodium soy sauce
• 1/4 cup hoisin sauce
• 2/3 cup chicken broth
• 2 teaspoons cornstarch
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 3 Tablespoons vegetable oil, divided
• 1 pound broccoli florets
• 1 yellow pepper, cut into strips
• 1 orange pepper, cut into strips
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• Rice or noodles, for serving
• Lime wedges, for serving

Instructions :

• Prepare the sauce by combining the soy sauce, hoisin sauce, chicken broth, cornflour, garlic, and ginger in a small bowl and whisking them together. Keep the sauce to the side.
• Put a big nonstick skillet on the stove over medium-high heat, and add one tablespoon of oil to the pan. To the pan, add the broccoli and peppers, and cook for three to four minutes, stirring frequently, until the vegetables are crisp-tender.
• The vegetables should be transferred to a plate.
• The chicken should be added to the pan along with the remaining two tablespoons of vegetable oil, and it should be cooked while being stirred constantly until it is no longer pink.
• When the mixture is ready, add the sauce and bring it to a boil. For around two minutes, cook the sauce while turning it occasionally until it becomes thick and syrupy.
• The vegetables should be returned to the pan and tossed together to mix.
• To serve the stir-fry, you may either serve it with rice or noodles, or you can wrap it in lettuce. Add lime juice to the top, and then serve.

What to Serve with Chicken and Broccoli Stir Fry ?

1. The cuisine known as stir fry is one that does not require a great deal of accompaniment because it contains starch, vegetables, and protein all in one bowl.
2. However, there are instances when I will cook spring rolls using an air fryer, frozen dumplings, or sesame chicken egg rolls to complement stir fry.
3. Additionally, I will occasionally serve a cold salad on the side, such as chilled sweet and sour cucumber noodles.

Notes :

• If you do not defrost the vegetables before using them in stir-fry, you will need to take into account the additional water that they will leak at the end of the cooking process.
• The frozen vegetables will release water while they cook, and as long as your pan is not covered and you are using medium-high heat, the water should evaporate quickly during the cooking process.
• Both the chicken and the veggies should be cut into pieces of comparable size. By doing so, you will guarantee that everything will cook in the same manner and will be done through at the same time.
• Before incorporating the cornflour into the other components of the recipe, it is recommended to first create a slurry by combining it with an equal amount of water or chicken broth. This will prevent the cornflour from becoming clumpy.
• As a result, clumping will be avoided. In the event that the mixture separates prior to the time when it is supposed to be added to the pan, give it a short swirl.

Nutrition :

• Calories: 219kcal, Carbohydrates: 14g, Protein: 20g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated
• Fat: 2g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 661mg, Potassium: 657mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1156IU, Vitamin
• C: 132mg, Calcium: 51mg, Iron: 1mg