Chicken and Broccoli Stir-Fry
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
Chicken and Broccoli Stir-Fry sits in the Chicken section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- ½ cup All-Purpose Stir-Fry Sauce
- 1½ teaspoons arrowroot powder, divided
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 2 tablespoons avocado oil, divided
- 1 teaspoon Red Boat fish sauce
- ½ teaspoon Diamond Crystal kosher salt
- 1 large shallot, thinly sliced
- 1 pound broccoli, cut into small florets and stems thinly sliced
- 2 garlic cloves, minced
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds, skippable
Method
Shake up a bottle of All-Purpose Stir-Fry Sauce if you don’t already have one in the fridge.
Tip ½ cup of the sauce into a small measuring cup and whisk in 1 teaspoon of arrowroot powder. Set it aside.
In a medium bowl, combine the chicken, 1 tablespoon avocado oil, fish sauce, kosher salt, and remaining ½ teaspoon arrowroot powder. Stir well to combine.
Warm a wide skillet over medium a hot burner. When the pan is hot, add 1 tablespoon avocado oil.
Tip in the shallots and cook for 1-2 minutes or until slightly softened.
Set the marinated chicken in the pan and fry the meat for 2-3 minutes or until it’s mostly cooked through. Move the chicken to another platter.
Tip in the broccoli to the empty skillet and pour in ¼ cup of water. Lid the pan and cook the florets until they are bright green and tender-crisp, about 2-3 minutes.
Stir in the minced garlic and reserved cooked chicken.
Beat the reserved stir-fry sauce one last time and pour it into the pan. Stir-fry the broccoli and chicken until the sauce simmers and thickens.
Move the chicken and broccoli stir-fry onto a serving plate and top with sliced scallions and toasted sesame seeds. Plate with steaming bowls of cauliflower rice!
