Garlic Chicken and Broccoli Stir Fry

Stir Fry’s are my BFF.  Especially on crazy busy weeknights when I want a healthy meal on the table but also desperately need it to be quick & easy.  This Garlic Chicken and Broccoli Stir Fry is just that.  It’s so yummy and a meal the entire family will love!

Garlic Chicken and Broccoli Stir Fry

I’m sure you all are tired of me talking about this, but our house construction officially started yesterday!  Alessandro can no longer continue on his demo rampage– sorry, babe it’s time to let the pros in.  I’ll try to keep you all posted with the progress along the way in case you’re interested!  It’s been so much fun so far, but i’m about to be forced into making 1,876,345 decisions which is stressing me the F out.  But… I got this!  I so got this.

Garlic Chicken and Broccoli Stir Fry

Anywho, stir fry’s are one of my favorite go-to’s for busy weeknights.  The most time consuming part is just getting everything prepped and ready to go.  I like to cut up my meat and veggies first, then prepare my sauce.  Once everything is ready in bowls, then I preheat my wok (or non stick skillet).  It goes very quickly so it’s definitely smart to be ready to WOK n’ ROLL.. if you know what I mean?

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Garlic Chicken and Broccoli

Garlic Chicken and Broccoli Stir Fry
  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into 12 inch pieces
  • 1 white onion, thinly sliced
  • 2 c white mushrooms, sliced
  • 34 c broccoli florets
  • 3 tsp minced garlic
  • 2 1/2 T soy sauce (or coconut aminos)
  • 1 tsp fresh ginger, minced (or ginger paste from Trader Joe’s)
  • 1 T rice wine vinegar
  • 1 T hoisin sauce
  • 1 T brown sugar
  • 1 T toasted sesame oil
  • 1/4 tsp red pepper flakes
  • 1 tsp salt
  • 1/4 tsp pepper
  • 8 oz can sliced water chestnuts, drained
  • 3 T vegetable or grapeseed oil
  • 4 Green onions, green parts only, sliced at diagonal
  • Sesame seeds, as garnish
  • Jasmine Rice for serving (Can sub cauliflower rice)
Scale

Instructions

  1. In a small mixing bowl, combine garlic, ginger, soy sauce, rice wine vinegar, hoisin sauce, sugar, sesame oil, red pepper flakes, salt, and pepper, stir to combine.
  2. Heat 1-2 T vegetable or grapeseed oil in a large non stick skillet or WOK over high heat. When the oil is hot, add onion and broccoli florets and saute for a 2-3 minutes until bright green but still slightly crisp. Transfer to a plate.
  3. Reheat another T of oil in skillet or WOK. When hot, add the chicken and cook until no longer pink. (3-4 minutes)
  4. Add the sauce, broccoli florets, and water chestnuts to skillet and toss to combine. Cook another few minutes.
  5. Taste and season with more salt and pepper if needed. Transfer stir fry to a serving platter, and garnish with sesame seeds and green onions.
  6. Option to serve with Jasmine or Cauliflower rice.
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2 Comments

  • Reply
    Whitney
    April 25, 2020 at 8:31 am

    This is that perfect meal to make on a Monday after a weekend of over indulging, which is why I picked it. Also, who doesn’t love a stirfry?? So easy, so tasty, and really healthy and fresh!! Love this one!!

    • Reply
      Lindsay Cola (Tippens)
      April 25, 2020 at 3:38 pm

      I couldn’t agree with you more!! Love starting the week off with simple, healthy, yet extremely flavorful meals!

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