Chicken & Broccoli Stir-Fry
This juicy chicken and broccoli stir-fry features tender-crisp broccoli coated in a velvety sauce flavored with hoisin—a flavorful sauce made from fermented soybean paste that strikes the perfect balance between sweet and tangy.
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- Prep time
- 8 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 (8-ounce) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons canola oil, divided
- 8 cups broccoli florets
- 1/4 cup water plus 1 tablespoon, divided
- 3/4 cup unsalted chicken broth
- 2 1/2 tablespoons hoisin sauce
- 1 1/2 tablespoons lower-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons grated fresh ginger
- 1 1/2 teaspoons grated garlic
- 1 1/2 teaspoons seasoned rice vinegar
- 1/4 teaspoon ground white pepper
- 1 tablespoon cornstarch
- 1/4 cup sliced scallions
- 1 teaspoon white sesame seeds
Instructions
- 1
Evenly season chicken with black pepper and salt. Heat 1 tablespoon canola oil in a large nonstick skillet or wok over medium heat. Add the chicken; cook, stirring occasionally, until lightly browned and a thermometer inserted in the thickest parts 165°F, 7 to 8 minutes. Transfer to a plate. Do not wipe the pan clean.
- 2
Return the pan to medium heat. Add broccoli and the remaining 1 tablespoon canola oil; stir until the florets are fully coated. Add 1/4 cup water; cover, and cook, undisturbed, until the broccoli is bright green and tender-crisp, about 2 minutes.
- 3
Whisk broth, hoisin, soy sauce, sesame oil, ginger, garlic, vinegar and white pepper together in a small bowl until fully combined. Pour the mixture over the broccoli; continue cooking over medium heat, stirring occasionally, until the mixture reduces by one-quarter, about 3 minutes.
- 4
Whisk cornstarch and the remaining 1 tablespoon water together in a small bowl. Add to the pan; cook, stirring constantly, until the sauce has slightly thickened and coats the back of a spoon, about 1 minute.
- 5
Reduce heat to low. Add the chicken; cook, stirring, until evenly coated and heated through, about 3 minutes. Sprinkle with scallions and sesame seeds. Additional reporting by Carrie Myers, M.S. and Linda Frahm