This Chicken and Broccoli Skillet Stir-Fry is an easy, restaurant-quality dish with lots of versatility. It’s definitely a keeper in my home.
The flavor the sesame oil gives the food really makes it taste authentic.
You don’t need a wok to cook this dish. A large skillet will do just fine.
If you prep the broccoli and chicken in advance the final stages of this dish goes extremely fast. Prep in the morning and have a fast weeknight dinner.
Whether you prep ahead of time or not give the dish a try. It’s really worth it!
- 1 1/2 tablespoons sesame oil
- 2 tablespoons chopped fresh garlic
- 1/4 teaspoon dried red pepper flakes
- 4 cups broccoli florets
- 6 tablespoons chicken broth divided
- 1 tablespoon sesame oil
- salt and pepper
- 1 1/2 lbs boneless skinless chicken breasts cut into thin slices
- 5 green onions chopped
- 1/4 cup hoisin sauce
- 3 tablespoons oyster sauce
- sesame seeds
In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat. Add in the chopped garlic and dried chili flakes; saute for about 1 minute.
Add in the broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
Add in 1 tablespoon more sesame oil to the skillet.
Season the chicken strips with salt and pepper and then add to the hot skillet with the green onions; saute until the chicken is cooked through (about 3 minutes).
Add in the remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
Transfer to a platter or large bowl and sprinkle with sesame seeds.
Serve with cooked rice. Delicious!
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Recipe by Kittencalskitchen
Photo by lazyme